Raspberry Chocolate Lava Cupcakes

Why You’ll Love This Recipe

Raspberry Chocolate Lava Cupcakes are a luxurious dessert that combines the best of both worlds—decadent chocolate and vibrant raspberry flavor. These cupcakes are perfectly balanced with a crispy edge and a gooey, lava-like center that spills out when you take a bite. The rich semi-sweet chocolate and buttery texture will melt in your mouth, while the raspberry jam adds a sweet and slightly tart contrast, elevating the overall flavor. This dessert is not only delicious but also visually impressive, making it a great choice for special occasions, dinner parties, or simply treating yourself.

Ingredients

• 1 cup semi-sweet chocolate chips

• ½ cup unsalted butter

• ½ cup sugar

• 2 large eggs

• ½ cup all-purpose flour

• ¼ cup raspberry jam

• ¼ teaspoon salt

• ¼ cup dark chocolate chunks

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

2. In a microwave-safe bowl, melt the chocolate chips and butter together, stirring occasionally to ensure they melt evenly.

3. Once melted, whisk in the sugar and eggs until smooth.

4. Stir in the all-purpose flour and salt until the mixture is fully combined and thick.

5. Spoon a small amount of the batter into each cupcake liner, just enough to cover the bottom.

6. Add a teaspoon of raspberry jam on top of the batter in each liner, then top with the remaining batter.

7. Sprinkle dark chocolate chunks over the top of the batter in each cupcake.

8. Bake the cupcakes for 12-15 minutes, until the edges are set, but the center is still soft and gooey.

9. Let the cupcakes cool for a few minutes before serving, so the lava effect can fully develop.

Servings and Timing

• Servings: 12 cupcakes

• Preparation time: 15 minutes

• Baking time: 12-15 minutes

• Total time: 30 minutes

Variations

• Berry Blend: Swap raspberry jam for another berry jam, like strawberry, blueberry, or blackberry, to create different fruity flavors.

• Nutty Lava: Add chopped hazelnuts or almonds to the batter for a crunchy texture that pairs well with the chocolate and raspberry.

• Vegan Option: Substitute the butter with plant-based butter and the eggs with flaxseed meal or an egg replacer to make these cupcakes vegan-friendly.

• Spiced Version: Add a pinch of cinnamon or chili powder to the batter for a warm, spicy twist that complements the chocolate and raspberry.

Storage/Reheating

• Storage: These cupcakes are best eaten fresh, but you can store them in an airtight container at room temperature for up to 2-3 days.

• Freezing: If you want to freeze them, allow them to cool completely before placing them in a freezer-safe container or bag. They can be frozen for up to 3 months.

• Reheating: To reheat, place the cupcakes in the microwave for about 10-15 seconds to warm up the chocolate center. Be careful not to overheat as it can affect the texture.

FAQs

How do I get the lava effect in these cupcakes?

The lava effect is created by underbaking the cupcakes slightly. Bake them just until the edges are set, but the center is still gooey. This creates the molten center that spills out when you cut into them.

Can I use milk chocolate chips instead of semi-sweet?

Yes, you can substitute milk chocolate chips for semi-sweet chocolate chips if you prefer a sweeter flavor. However, this may slightly alter the balance of sweetness with the raspberry jam.

Can I make these cupcakes ahead of time?

Yes, you can make the batter ahead of time and refrigerate it for up to 24 hours before baking. However, the lava effect may not be as pronounced if you let the batter sit for too long before baking.

How can I make sure the cupcakes don’t overbake?

To avoid overbaking, keep a close eye on the cupcakes during the last few minutes of baking. The edges should be set, but the center should still look slightly jiggly. If you have a toothpick, insert it in the edge to check if it comes out clean, but the center should remain soft.

Can I add more raspberry jam for a stronger flavor?

Yes, you can increase the amount of raspberry jam for a more intense fruity flavor. Just be careful not to add too much, or it might make the cupcakes soggy.

Can I use other fruit jams instead of raspberry?

Absolutely! You can use any fruit jam or preserves that you like. Strawberry, blueberry, or even peach would work well as alternatives.

Are these cupcakes gluten-free?

No, the recipe calls for all-purpose flour. To make it gluten-free, substitute it with a gluten-free flour blend, and make sure the other ingredients are certified gluten-free.

How can I make these cupcakes more decadent?

For an extra indulgent touch, try adding a scoop of vanilla ice cream or a dollop of whipped cream on top of the cupcakes before serving.

Do I have to use dark chocolate chunks?

No, you can substitute dark chocolate chunks with milk or semi-sweet chocolate if you prefer a less intense chocolate flavor.

How do I store leftover cupcakes?

Store the leftover cupcakes in an airtight container at room temperature for 2-3 days. If you need to store them longer, freezing them is the best option.

Conclusion

Raspberry Chocolate Lava Cupcakes are a delightful dessert that will satisfy both chocolate and fruit lovers alike. With their gooey molten center, rich chocolate flavor, and a hint of raspberry sweetness, they’re the perfect treat for any occasion. Whether you’re serving them at a dinner party or enjoying them on your own, these cupcakes are sure to impress. Plus, with the ability to customize flavors, you can make them your own!

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Raspberry Chocolate Lava Cupcakes

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Indulge in the decadence of Raspberry Chocolate Lava Cupcakes—rich semi-sweet chocolate paired with tangy raspberry jam for a molten center. These cupcakes combine the best of both worlds—sweet, fruity, and gooey, perfect for any chocolate lover!

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 30 minutes
• Yield: 12 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 cup semi-sweet chocolate chips

½ cup unsalted butter

½ cup sugar

2 large eggs

½ cup all-purpose flour

¼ cup raspberry jam

¼ tsp salt

¼ cup dark chocolate chunks

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Instructions

• Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

• In a microwave-safe bowl, melt the chocolate chips and butter, stirring occasionally.

• Once melted, whisk in the sugar and eggs until smooth.

• Stir in the flour and salt until the mixture is fully combined.

• Spoon a small amount of the batter into each cupcake liner to cover the bottom.

• Add a teaspoon of raspberry jam on top of the batter in each liner, then top with the remaining batter.

• Sprinkle dark chocolate chunks over the top of each cupcake.

• Bake for 12-15 minutes, until the edges are set and the center is still soft and gooey.

• Let the cupcakes cool for a few minutes before serving to allow the lava effect to develop.

Notes

• Lava Effect: The molten center occurs when the cupcakes are underbaked slightly. Ensure the edges are firm, but the center is jiggly.

• Milk Chocolate: Swap semi-sweet chocolate with milk chocolate if you prefer a sweeter flavor, though it may alter the raspberry balance.

• Make Ahead: Refrigerate the batter for up to 24 hours. However, the lava effect might be less pronounced if left for too long.