Chocolate Raspberry Lava Cupcakes (Printer-Friendly Version)
Rich chocolate cupcakes with a gooey raspberry center and a dusting of powdered sugar.
# What You'll Need:
→ Chocolate Mixture
01 -
6 ounces semi-sweet chocolate chips
02 -
6 tablespoons unsalted butter
→ Egg Mixture
03 -
2 large eggs
04 -
2 large egg yolks
05 -
1/4 cup granulated sugar
→ Dry Ingredients
06 -
2 tablespoons all-purpose flour
→ Fruit
07 -
1/2 cup fresh raspberries
08 -
Additional fresh raspberries for garnish (optional)
→ Finishing
09 -
Powdered sugar for dusting (optional)
# Steps to Follow:
01 -
Preheat oven to 425°F. Grease and flour six muffin cups to prevent sticking.
02 -
In a heatproof bowl set above simmering water or in a microwave, melt semi-sweet chocolate chips with unsalted butter, stirring until smooth. Remove from heat and allow to cool slightly.
03 -
Whisk together eggs, egg yolks, and granulated sugar in a separate bowl until pale and slightly thickened. Gradually incorporate the melted chocolate mixture, blending thoroughly.
04 -
Gently fold in all-purpose flour until just mixed. Carefully fold in fresh raspberries, taking care to preserve their shape.
05 -
Evenly divide the batter between the prepared muffin cups, filling each approximately two-thirds full.
06 -
Bake cupcakes for 12–15 minutes, or until edges are set but centers remain slightly soft. Allow to cool in the tin for two minutes before inverting onto a serving plate.
07 -
Dust with powdered sugar and garnish with additional fresh raspberries if desired. Serve immediately to enjoy the molten center.
# Additional Tips:
01 -
For best results, do not overmix the batter to maintain a molten center.