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These chocolate raspberry lava cupcakes are the answer when chocolate cravings strike but you want something special and a little dramatic. Each cupcake hides a molten raspberry chocolate center that oozes with every bite. The simple chocolate batter comes together in minutes and the raspberry filling gives both a fruity tang and a soft gooey texture. This is the cupcake that always turns heads at gatherings and makes any ordinary day feel like a celebration.
My family now asks for these lava cupcakes at every birthday and movie night. The first time I made them, nobody believed I had not bought them at a fancy bakery.
Ingredients
- Unsalted butter: brings richness and helps the cupcakes stay moist. Look for European-style butter for extra creaminess
- Semisweet chocolate: gets used in both the cupcake and the gooey core. Pick a bar chocolate over chips for best melting results
- White sugar: brings sweetness and structure. Superfine sugar blends most easily into the batter
- Large eggs: bind everything together for structure and that fudgy crumb
- Vanilla extract: rounds out the flavors. Pure vanilla adds warmth
- Plain flour: keeps them soft and melt-in-your-mouth. Use fresh flour for best rise
- Salt: balances the sweetness and deepens the chocolate flavor
- Raspberry jam: offers tartness and a punch of fruitiness. Use seedless for the smoothest center
- Heavy cream: makes the filling creamy and luscious. Look for a high-fat cream for ultimate gooeyness
Instructions
- Melt Chocolate and Butter
- Combine your chopped chocolate and softened butter in a microwave-safe bowl. Microwave for short bursts and stir between each until completely smooth and glossy. Let it cool to just warm before using so you do not scramble the eggs later
- Mix Sugar and Eggs
- Add the sugar into the melted chocolate mixture and stir until it becomes shiny and thick. Crack in one egg at a time whisking well after each. Add vanilla and keep mixing until the whole batter feels thick and cohesive
- Fold in Dry Ingredients
- Sprinkle the salt and flour over the mixture. Use a gentle hand and fold everything together until just blended. This prevents overmixing which can lead to dense cupcakes. Stop when there are just a few streaks of flour left
- Fill Cupcake Liners
- Line a muffin tin with paper liners and spoon the batter until each is just under halfway full. Level them a little with the back of your spoon for even baking
- Make the Raspberry Center
- Warm raspberry jam in a small saucepan over low heat until fluid and smooth. Remove from heat and add the chopped chocolate. Stir until it melts fully then whisk in the heavy cream until glossy and thick like a ganache
- Assemble the Cupcakes
- Drop spoonfuls of the raspberry chocolate mixture right into the center of each cup of batter. You want to be generous so each cupcake has a true lava pocket
- Bake
- Place the tin in a preheated oven at three seventy five degrees Fahrenheit. Bake for twelve to fourteen minutes. The edges should look set but the centers will wobble if you gently shake the tin
- Cool and Serve
- Let cupcakes cool in the pan for five minutes so the centers can settle. Transfer to a wire rack. Serve the cupcakes warm when the centers are molten for the best gooey effect
I have always adored how the raspberry chocolate mixture in these cupcakes surprises everyone. My kids love poking the center to watch the goo ooze out and it always sparks laughter at the table
Storage Tips
Store leftovers in an airtight container at room temperature for up to two days. For longer storage chill them in the fridge and rewarm gently in a microwave for that gooey center again. If you freeze the cupcakes just let them thaw to room temperature and warm for a few seconds before eating
Ingredient Substitutions
You can swap raspberry jam for any berry jam if that is what you have. Dark chocolate adds deeper flavor in place of semisweet. If you need a dairy free version use coconut cream instead of heavy cream and a good vegan chocolate and butter substitute
Serving Suggestions
These cupcakes shine on their own but a scoop of vanilla ice cream or a dollop of whipped cream turns them into a plated dessert. Garnish with fresh raspberries or a dusting of powdered sugar for a simple elegant finish
Seasonal Adaptations
Use fresh raspberry puree when raspberries are in season. Try orange or cherry preserves in the filling for a different twist. Top warm cupcakes with winter citrus segments or summer berries
Success Stories
I once brought these cupcakes to a family reunion and even my most chocolate-skeptical aunt declared them the best she had tasted. They vanish every time at bake sales and make a show-stopping finish to special dinners
Freezer Meal Conversion
These cupcakes freeze surprisingly well. Let them cool completely wrap tightly in foil and freeze up to two months. To serve place one cupcake on a plate and microwave in ten second bursts until just warmed through and molten
Make these for any occasion and watch them disappear fast. There is nothing quite like a warm, oozy chocolate cupcake to make a day memorable.
Recipe FAQs
- → How do I keep the cupcakes moist?
Use softened butter and avoid overbaking. Remove from oven when edges are set and centers are still soft.
- → Can I use fresh raspberries instead of jam?
Yes, mash fresh raspberries and heat with a little sugar to create a smooth filling similar to jam.
- → Can I make these ahead?
You can bake in advance and gently reheat before serving to restore the gooey center.
- → Is it possible to make these gluten-free?
Swap plain flour for a gluten-free blend to achieve similar consistency in the cupcakes.
- → Can I add extra chocolate chips?
Absolutely. Fold extra chocolate chips into the batter for a more decadent texture.