Raspberry Chocolate Lava Cupcakes

These Raspberry Chocolate Lava Cupcakes are the ultimate indulgence—rich, fudgy chocolate cupcakes with a molten raspberry chocolate center. The combination of deep cocoa flavor and tart raspberry filling creates a luxurious dessert that’s perfect for Valentine’s Day, date nights, or whenever you need a show-stopping treat!

Why You’ll Love This Recipe

• Molten Chocolate Center – A gooey, melty chocolate-raspberry filling in every bite.
• Rich & Decadent – Deep cocoa flavor with a moist and tender crumb.
• Perfect for Special Occasions – Great for Valentine’s Day, anniversaries, or fancy desserts.
• Easy to Make – No complicated techniques required!
• Customizable – Use different chocolate or fillings for variety.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cupcakes:

• All-purpose flour
• Cocoa powder (unsweetened)
• Baking powder
• Baking soda
• Salt
• Unsalted butter (melted)
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• Buttermilk
• Hot coffee (enhances chocolate flavor)

For the Raspberry Chocolate Lava Filling:

• Dark chocolate (chopped) or chocolate chips
• Heavy cream
• Raspberry jam (seedless)
• Fresh raspberries (optional)

For Garnish (Optional):

• Powdered sugar dusting
• Fresh raspberries
• Chocolate drizzle
• Whipped cream

Directions

this recipe

Step 1: Make the Raspberry Chocolate Filling

1. Heat Cream – In a small saucepan, warm heavy cream over medium heat until steaming (not boiling).
2. Melt Chocolate – Pour hot cream over chopped chocolate and stir until smooth.
3. Add Raspberry Jam – Stir in raspberry jam until fully combined.
4. Chill – Let the mixture cool in the fridge for 20-30 minutes until slightly firm.

Step 2: Make the Chocolate Cupcake Batter

1. Preheat Oven – Set to 350°F (175°C) and line a cupcake pan with liners.
2. Mix Dry Ingredients – In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Mix Wet Ingredients – In a separate bowl, whisk melted butter, sugars, eggs, vanilla, and buttermilk.
4. Combine Wet & Dry – Gradually add dry ingredients into the wet mixture, stirring until smooth.
5. Add Hot Coffee – Stir in hot coffee until fully incorporated.

Step 3: Assemble & Bake

1. Fill Cupcake Liners – Spoon 2 tablespoons of batter into each cupcake liner.
2. Add Raspberry Chocolate Filling – Drop 1 teaspoon of chilled raspberry chocolate mixture into the center of each.
3. Cover with Batter – Spoon more cupcake batter on top, filling the liners ¾ full.
4. Bake – Bake for 16-18 minutes, until the tops are set but still slightly soft in the center.
5. Cool Slightly – Let cupcakes cool for 5 minutes before serving warm for the best molten effect.

Step 4: Garnish & Serve

1. Dust with Powdered Sugar – Lightly dust the tops for an elegant finish.
2. Add Fresh Raspberries – Place a raspberry on each cupcake.
3. Drizzle with Chocolate – Melt additional chocolate and drizzle over the cupcakes.
4. Serve & Enjoy!

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Chill Time: 20 minutes

Variations

• White Chocolate Raspberry Lava Cupcakes – Use white chocolate instead of dark for a creamy center.
• Nutella Lava Cupcakes – Replace raspberry filling with Nutella.
• Extra Gooey Center – Add a fresh raspberry in the middle before baking.
• Gluten-Free Option – Use a 1:1 gluten-free flour blend.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze unbaked, filled cupcakes for up to 2 months; bake straight from frozen.
• Reheating: Microwave for 10-15 seconds to re-melt the center before serving.

FAQs

Can I make these without coffee?

Yes! Replace with hot water or warm milk.

How do I get the best lava center?

Don’t overbake—remove when the tops are just set but the centers are still soft.

Can I use frozen raspberries?

Yes! Just thaw and mash them before adding to the chocolate mixture.

Can I make these ahead of time?

Yes! Reheat in the microwave to bring back the molten center.

What’s the best way to melt chocolate for drizzling?

Use a double boiler or microwave in 20-second intervals, stirring between each.

Can I use a different berry?

Yes! Try strawberries, blackberries, or cherries for a fun twist.

How do I prevent cupcakes from sinking?

Avoid overmixing the batter and don’t open the oven door too early.

Can I use milk chocolate instead of dark?

Yes, but the lava center will be slightly sweeter.

What’s the best way to serve these for a special occasion?

Pair with vanilla ice cream and a glass of dessert wine for an elegant dessert!

Can I make mini versions of these?

Yes! Use a mini muffin tin and reduce baking time to 10-12 minutes.

Conclusion

These Raspberry Chocolate Lava Cupcakes are the perfect combination of rich, fudgy chocolate and tart raspberry filling. Whether for a romantic dessert, a special occasion, or just a chocolate craving, these cupcakes are guaranteed to impress. Try them today and enjoy a luxurious, molten chocolate treat!

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