Raspberry Chocolate Lava Cupcakes
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!
- 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
1/2 cup unsalted butter
1/2 cup sugar
2 large eggs
1/2 cup all-purpose flour
1/4 cup raspberry jam
1/4 tsp salt
1/4 cup dark chocolate chunks
Instructions
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Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
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In a microwave-safe bowl, melt the chocolate chips and butter, stirring occasionally.
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Once melted, whisk in the sugar and eggs until smooth.
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Stir in the flour and salt until the mixture is fully combined.
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Spoon a small amount of the batter into each cupcake liner to cover the bottom.
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Add a teaspoon of raspberry jam on top of the batter in each liner, then top with the remaining batter.
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Sprinkle dark chocolate chunks over the top of each cupcake.
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Bake for 12-15 minutes, until the edges are set and the center is still soft and gooey.
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Let the cupcakes cool for a few minutes before serving to allow the lava effect to develop.
Notes
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Lava Effect: The molten center occurs when the cupcakes are underbaked slightly. Ensure the edges are firm, but the center is jiggly.
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Milk Chocolate: Swap semi-sweet chocolate with milk chocolate if you prefer a sweeter flavor, though it may alter the raspberry balance.
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Make Ahead: Refrigerate the batter for up to 24 hours. However, the lava effect might be less pronounced if left for too long.
Find it online: https://recipesbyjanet.com/raspberry-chocolate-lava-cupcakes/
