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Raspberry Chocolate Lava Cupcakes 

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These Raspberry Chocolate Lava Cupcakes are a chocolate lover’s dream, with a molten chocolate center and a burst of raspberry flavor. They’re perfect for special occasions or whenever you crave something truly decadent. Let’s dive into these irresistible treats!

Resume of the Recipe:

These Raspberry Chocolate Lava Cupcakes feature a rich, chocolatey exterior with a gooey, molten chocolate center and a hint of raspberry. They are easy to make yet look and taste like they came from a gourmet bakery, making them perfect for impressing guests or indulging yourself.

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One chilly evening, I was in the mood for something rich and comforting. As I looked through my pantry, the idea of combining chocolate and raspberries struck me. I decided to create these Raspberry Chocolate Lava Cupcakes. The aroma of baking chocolate filled the house, drawing my family into the kitchen. When we finally took our first bite, the warm, molten center and the tangy raspberry surprise inside made everyone’s eyes light up. These cupcakes quickly became a family favorite, perfect for cozy nights and special celebrations alike.

Why These Raspberry Chocolate Lava Cupcakes?

  • Decadent Chocolate Center: A molten chocolate core that melts in your mouth.
  • Raspberry Twist: Fresh raspberries add a delightful tartness.
  • Elegant and Easy: Looks impressive but is simple to make.

Ingredients:

 

For the Raspberry Chocolate Lava Cupcakes:

  • 1/2 cup unsalted butter
  • 6 oz semi-sweet chocolate, chopped
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 1/8 tsp salt
  • 2 tbsp all-purpose flour
  • 1/2 cup fresh raspberries

For the Raspberry Sauce (Optional):

  • 1 cup fresh raspberries
  • 1/4 cup sugar
  • 1 tbsp lemon juice

How to Make Raspberry Chocolate Lava Cupcakes:

For the Raspberry Chocolate Lava Cupcakes:

  1. Prepare the Batter:
    1. Preheat your oven to 425°F (220°C). Grease and flour a muffin tin or line with cupcake liners.
    2. In a microwave-safe bowl, melt the butter and chocolate together, stirring until smooth.
    3. In a separate bowl, whisk the eggs, egg yolks, sugar, and salt until pale and thick.
    4. Fold the melted chocolate mixture into the egg mixture.
    5. Gently fold in the flour until just combined.
  2. Assemble the Cupcakes:
    1. Spoon a small amount of batter into each cupcake liner, filling about halfway.
    2. Place 2-3 fresh raspberries in the center of each.
    3. Cover the raspberries with more batter, filling the liners to about 3/4 full.
  3. Bake:
    1. Bake for 12-14 minutes, until the edges are set but the centers are still slightly soft.
    2. Let the cupcakes cool in the pan for 5 minutes, then gently remove.

For the Raspberry Sauce (Optional):

  1. Prepare the Sauce:
    1. In a small saucepan, combine raspberries, sugar, and lemon juice.
    2. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens.
    3. Strain through a fine mesh sieve to remove seeds if desired.

Tips:

  • Use high-quality chocolate for the best flavor.
  • Do not overbake; the center should remain molten.
  • Serve warm for the best gooey texture.
Raspberry Chocolate Lava Cupcakes 
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Raspberry Chocolate Lava Cupcakes 

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

  • For the Raspberry Chocolate Lava Cupcakes:

  • 1/2 cup 1/2 unsalted butter

  • 6 oz 6 semi-sweet chocolate, chopped

  • 2 large 2 eggs

  • 2 large 2 egg yolks

  • 1/4 cup 1/4 granulated sugar

  • 1/8 tsp 1/8 salt

  • 2 tbsp 2 all-purpose flour

  • 1/2 cup 1/2 fresh raspberries

  • For the Raspberry Sauce (Optional):

  • 1 cup 1 fresh raspberries

  • 1/4 cup 1/4 sugar

  • 1 tbsp 1 lemon juice

Directions

  • For the Raspberry Chocolate Lava Cupcakes:
  • Prepare the Batter:
  • Preheat your oven to 425°F (220°C). Grease and flour a muffin tin or line with cupcake liners.
  • In a microwave-safe bowl, melt the butter and chocolate together, stirring until smooth.
  • In a separate bowl, whisk the eggs, egg yolks, sugar, and salt until pale and thick.
  • Fold the melted chocolate mixture into the egg mixture.
  • Gently fold in the flour until just combined.
  • Assemble the Cupcakes:
  • Spoon a small amount of batter into each cupcake liner, filling about halfway.
  • Place 2-3 fresh raspberries in the center of each.
  • Cover the raspberries with more batter, filling the liners to about 3/4 full.
  • Bake:
  • Bake for 12-14 minutes, until the edges are set but the centers are still slightly soft.
  • Let the cupcakes cool in the pan for 5 minutes, then gently remove.
  • For the Raspberry Sauce (Optional):
  • Prepare the Sauce:
  • In a small saucepan, combine raspberries, sugar, and lemon juice.
  • Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens.
  • Strain through a fine mesh sieve to remove seeds if desired.

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