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Raspberry Chocolate Lava Cupcakes

Decadent chocolate cupcakes with a warm molten raspberry center, perfect for romantic desserts or special occasions.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 cupcakes
Course: Dessert
Cuisine: American, French-Inspired
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Batter
  • 6 oz dark chocolate 60-70% cocoa
  • 0.5 cup unsalted butter
  • 0.75 cup powdered sugar
  • 2 eggs large
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 0.25 cup all-purpose flour
Filling
  • 0.33 cup raspberry preserves

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Double boiler or microwave-safe bowl

Method
 

  1. Preheat oven to 425°F and grease muffin tin.
  2. Melt chocolate and butter together until smooth.
  3. Whisk in powdered sugar, then eggs and egg yolks.
  4. Stir in vanilla, salt, and fold in flour.
  5. Fill muffin cups halfway with batter.
  6. Add raspberry preserves to center and cover with more batter.
  7. Bake 10-12 minutes until edges are set but centers remain soft.
  8. Cool briefly, invert onto plates, and serve warm.

Notes

Serve immediately for best molten texture. Do not overbake to maintain gooey center.