Raspberry Chocolate Lava Cupcakes
Indulge in these Raspberry Chocolate Lava Cupcakes featuring rich chocolate and tangy raspberries, topped with an optional ganache for a delightful dessert experience.
Servings: 12 servings
Calories: 320kcal
Ingredients
Cupcake Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder (unsweetened)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup melted unsalted butter
- 1 cup powdered sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup fresh raspberries Consider chilling before folding in.
- 1 cup semi-sweet chocolate chips
Optional Ganache
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tbsp raspberry jam
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, giving them a light grease.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly mixed.
- In a separate large bowl, whisk the melted butter, powdered sugar, eggs, and vanilla extract until smooth.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Gently fold in the fresh raspberries and chocolate chips.
- Spoon the batter into the liners, filling each about three-quarters full.
Baking
- Bake for 18–20 minutes, or until the edges are set but the centers remain slightly soft.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Ganache (Optional)
- Heat the heavy cream until warm and pour it over the chocolate chips in a bowl, let it sit for 2 minutes, then stir until smooth.
- Mix in raspberry jam before drizzling over the warm cupcakes just before serving.
Notes
Use high-quality chocolate for better flavor. For a deeper chocolate flavor, add a pinch of instant coffee to the dry ingredients. Serve warm for the best experience.