**Raspberry Chocolate Lava Cupcakes**
**Introduction**
There’s something truly magical about indulging in a dessert that combines rich chocolate with the tartness of fresh raspberries. Raspberry Chocolate Lava Cupcakes are not just a treat; they’re an experience! With a gooey, molten center surrounded by moist chocolate cake and a burst of fruity flavor, these cupcakes are sure to impress your family and friends. I’m so excited to share this recipe with you! If you’re eager to elevate your baking game, be sure to subscribe to receive this recipe and more delightful treats directly in your inbox!
**Why You’ll Love This Recipe**
These Raspberry Chocolate Lava Cupcakes are the perfect balance of flavors—a delightfully sweet chocolate outer layer with a lush, molten core that oozes with each bite. They’re easy to prepare, so even if you’re not a baking expert, you can create something truly scrumptious! Plus, they’re family-friendly, making them a wonderful dessert option for gatherings or a cozy night in. Imagine the joyful smiles on your loved ones’ faces when they break into these little wonders!
**Ingredients**
– 100g dark chocolate, chopped
– 100g unsalted butter
– 150g granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 100g all-purpose flour
– 20g unsweetened cocoa powder
– 1/2 tsp baking powder
– 1/4 tsp salt
– 100ml milk
– 100g fresh raspberries
*For the Lava Filling:*
– 50g dark chocolate, chopped
– 30g unsalted butter
– 50ml heavy cream
**Necessary Tools**
– Muffin tray
– Cupcake liners
– Mixing bowls
– Whisk
– Saucepan or microwave for melting chocolate
– Rubber spatula
– Cooling rack
**Ingredient Swaps and Additions**
Feel free to switch up the chocolate! Dark chocolate is perfect, but you can use milk or even white chocolate if you prefer a sweeter taste. For extra texture, add some chopped nuts, or sprinkle a dash of sea salt on top to enhance the flavors even further. You can also swap fresh raspberries for frozen ones if that’s all you have on hand!
**Step-by-Step Instructions**
1. Preheat your oven to 180°C (350°F) and line a muffin tray with cupcake liners.
2. In a heatproof bowl, melt 100g dark chocolate with 100g unsalted butter over a double boiler or in the microwave, stirring until smooth. Let it cool slightly.
3. In a large bowl, whisk the sugar and eggs together until pale and fluffy—this is key for the perfect texture! Stir in the vanilla extract.
4. Gradually mix in the melted chocolate and butter mixture.
5. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
6. Fold the dry ingredients into the wet mixture, alternating with the milk. Be gentle here—over mixing can result in less fluffy cupcakes!
7. Gently incorporate the fresh raspberries, allowing them to add delightful bursts of flavor!
8. Spoon the batter into the cupcake liners, filling each about halfway.
9. For the molten filling, melt 50g dark chocolate with 30g butter and the heavy cream in the same manner as before. Let it cool slightly before adding a generous teaspoon to the center of each cupcake, then top with a bit more batter.
10. Bake for 18-20 minutes, until the tops are firm, but still soft to the touch. A skewer inserted should come out mostly clean, with just a bit of gooeyness indicating that lava center!
11. Let the cupcakes cool in the pan for 5 minutes, then carefully transfer to a wire rack.
12. Serve warm and watch the chocolate center flow out beautifully!
**Serving Suggestions**
These cupcakes are delightful on their own, but they shine even brighter with a scoop of vanilla ice cream or a dollop of whipped cream on top. A sprinkle of powdered sugar can also add a lovely touch!
**Pro Tips for Success**
To create the perfect molten center, be sure not to overbake. The cupcakes can appear done with a slightly soft center right before taking them out of the oven. And remember, letting them cool for just a few minutes helps them hold their shape while still remaining gooey inside!
**Storing and Reheating**
If you have any cupcakes left, store them in an airtight container in the fridge for up to three days. You can reheat them for a few seconds in the microwave to restore that delicious gooeyness before serving.
**FAQ Section**
**Q: Can I make these cupcakes ahead of time?**
A: Yes! You can prepare the batter and fill the liners ahead of time, then store them in the fridge. Bake them just before serving for the freshest taste.
**Q: What if I don’t have raspberries?**
A: You can substitute with any berries you have on hand, or even try a drop of fruit puree for a unique twist!
**Conclusion**
Raspberry Chocolate Lava Cupcakes are not just dessert; they are a heartfelt creation designed to dazzle anyone lucky enough to taste them! With their rich flavors and luscious molten centers, they are sure to become a beloved staple in your baking repertoire. Don’t forget to leave your reviews, share your photos, and tag us on Pinterest or Instagram to show off your beautiful creations!
**Nutritional Information**
Approximate nutritional information per serving (1 cupcake): 250 calories, 15g fat, 30g carbohydrates, 3g protein.
Enjoy your baking adventure!
