Gooey Raspberry Chocolate Cupcakes

Few desserts can compete with warm chocolate cake oozing with raspberry chocolate lava. These Chocolate Raspberry Lava Cupcakes are pure decadence in handheld form and perfect for anyone who loves the magical pairing of rich chocolate and tart raspberries. Whether you are planning a romantic dinner or just want to spoil yourself on a cozy evening, this dessert is made to wow.

Every time I bake these lava cupcakes I watch faces light up as that gooey center spills onto the plate. They became my party trick after the first batch turned out so beautifully with nothing but simple ingredients.

Ingredients

• Unsalted butter: brings richness to the base and helps keep the crumb ultra moist. Choose high-quality butter for best flavor.
• Semisweet chocolate: essential for both the cake and the lava center. Look for bars rather than chips as they melt more smoothly and provide real depth.
• White sugar: keeps the cake just sweet enough and ensures a tender texture.
• Large eggs: the secret to the cupcake’s plush texture. Use room temperature eggs for even mixing.
• Vanilla extract: brings warm background flavor. For the best aroma use pure vanilla.
• Plain flour: all you need for structure. Measure using a scoop and sweep for accuracy.
• Salt: balances out the sweetness and brightens the chocolate flavor.
• Raspberry jam: adds tangy sharpness to cut through the rich chocolate. Choose one that lists raspberries as the first ingredient for pure fruit taste.
• Heavy cream: makes the lava center extra silky and luscious. Go for full-fat cream to keep it indulgent.

Instructions

Prep the Pan:

Line your muffin tin with sturdy paper liners. This keeps the lava contained and makes removing the cupcakes a breeze.

Make the Chocolate Batter:

Combine the butter and semisweet chocolate in a microwave-safe bowl. Microwave in 30 second bursts, stirring after each time, until completely smooth and glossy. Immediately stir in the sugar while the mixture is still warm so it dissolves easily.

Add Eggs and Vanilla:

Crack in the eggs one at a time, mixing thoroughly after each addition to achieve a velvety batter. Pour in the vanilla and stir until fragrant.

Incorporate Flour and Salt:

Sprinkle in the salt and flour together. Fold only until you no longer see streaks of flour. The batter should be thick but uniform and shiny.

Fill Cupcake Liners:

Evenly divide the batter between the lined muffin cups, filling each about two thirds full.

Prepare Raspberry Chocolate Lava:

Heat the raspberry jam in a small saucepan over gentle heat just until it loosens and becomes pourable. Remove from the heat add the remaining chopped chocolate and stir briskly until all the chocolate is melted and the mixture looks luscious. Whisk in the heavy cream to make a smooth pourable filling.

Add the Lava Center:

Drop generous spoonfuls of the raspberry chocolate mixture onto the center of each batter-filled cup pressing slightly so it settles just beneath the top but stays above the bottom layer.

Bake:

Bake the cupcakes in the preheated oven for twelve to fourteen minutes. You want the edges set and pulling away from the liners but the centers should still look a little wobbly and underbaked. This ensures the lava core stays gooey.

Cool and Serve:

Let the cupcakes cool in the pan for about five minutes to finish setting up before transferring to a wire rack. Enjoy them warm for the ultimate flowing lava experience.

My favorite part is that moment when the tip of a spoon breaks into the cupcake and a streak of gleaming raspberry chocolate pours out. When my niece helped me swirl the jam in one year she declared these the best cupcakes ever and I can still see that sticky grin.

Storage tips

These cupcakes are best enjoyed warm but they keep beautifully at room temperature covered tightly for up to two days. Pop one in the microwave for ten seconds to revive that gooey center or serve at room temperature for a fudge like treat. For longer storage freeze individually wrapped cupcakes for up to one month. Defrost at room temperature and warm gently before eating.

Ingredient substitutions

No raspberry jam on hand Swap in your favorite berry preserve or even cherry jam for a different twist. If you only have milk chocolate reduce the sugar slightly to balance the flavors. For a gluten-free version use your best cup-for-cup flour alternative. Keep an eye on the bake time since texture can change.

Serving suggestions

Dress these up by dusting with cocoa powder or placing a single fresh raspberry on top of each cupcake just before serving. They are incredible with vanilla ice cream which melts into the oozy chocolate core. For bite size treats try baking in mini muffin tins and watch them disappear at a party.

These cupcakes are a guaranteed showstopper every time. You will love serving them as an impressive but easy treat.

Recipe FAQs

→ How do I achieve a gooey center?

Stop baking when edges are set but centers are soft. Allow them to cool slightly so the middle stays molten.

→ Can frozen raspberries be used instead of jam?

It's best to use raspberry jam for a smoother molten center, but lightly crushed, sweetened raspberries can work.

→ What type of chocolate is recommended?

Use semisweet chocolate for both the batter and center for balanced sweetness and flavor depth.

→ Can I store these cupcakes for later?

Yes, store in an airtight container. Warm briefly before serving to restore the gooey texture.

→ Is it necessary to use paper liners?

Paper liners make removal easy and help retain moisture, but a greased muffin tin can also work.

→ Can other jams be substituted?

Strawberry or cherry jams pair well, but raspberry delivers the classic tangy contrast to chocolate.