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Raspberry Chocolate Lava Cupcakes with gooey chocolate and raspberry filling

Decadent Raspberry Chocolate Lava Cupcakes

Indulge in rich chocolate cupcakes with a gooey lava center and a delightful raspberry filling, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 6 cupcakes
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup semi-sweet chocolate chips
  • ½ cup unsalted butter
  • 1 cup powdered sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour Can substitute gluten-free flour blend.
  • 1 pinch salt
For the Raspberry Filling
  • 1 cup fresh raspberries Choose plump and vibrant raspberries.
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and grease a muffin tin or place cupcake liners in the cups.
  2. In a microwave-safe bowl, combine the chocolate chips and butter. Heat in 30-second intervals, stirring after each, until fully melted and smooth.
  3. Add powdered sugar to the melted chocolate and mix until well blended. Then, add the eggs, egg yolks, and vanilla extract, mixing until combined.
  4. Sift in flour and salt, stirring gently until incorporated. Be careful not to overmix.
  5. In a small bowl, mash the raspberries gently with a fork. Stir in granulated sugar and cornstarch until well combined.
Assembly and Baking
  1. Spoon about one tablespoon of batter into each cup. Add a teaspoon of the raspberry mixture in the center and cover it with another tablespoon of batter.
  2. Place the muffin tin in the preheated oven and bake for 12-14 minutes. The edges should be set, while the center remains soft and gooey.
Serving
  1. Remove from the oven and let them cool in the pan for 1-2 minutes before gently inversing them onto a serving platter. Serve warm for the best experience!

Notes

These cupcakes are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to two days. They can also be made dairy-free using dairy-free chocolate and vegan butter.