Raspberry Chocolate Lava Cupcakes
Decadent chocolate cupcakes with a molten raspberry-infused chocolate center. An effortless recipe for any occasion!
Equipment
- 6-Cup Muffin Tin
- Mixing Bowls
- Saucepan
Ingredients
Cupcake Batter
- 1/2 cup Unsalted Butter cut into pieces
- 4 oz Bittersweet Chocolate chopped
- 1/2 cup Granulated Sugar
- 2 Large Eggs
- 2 Large Egg Yolks
- 1/4 cup All-Purpose Flour
- 1/4 teaspoon Salt
Raspberry Lava Center
- 1/2 cup Fresh Raspberries
- 1 tablespoon Granulated Sugar
- 1 teaspoon Lemon Juice
- 2 oz Bittersweet Chocolate chopped
Instructions
- Prepare the raspberry lava center: Combine raspberries, sugar, and lemon juice in a saucepan. Cook until raspberries break down and mixture thickens. Stir in chopped chocolate until melted. Set aside.
- Preheat oven to 425°F (220°C). Grease and flour a 6-cup muffin tin.
- Melt butter and chocolate together until smooth.
- Whisk sugar, eggs, and egg yolks until light and thickened.
- Whisk the melted chocolate mixture into the egg mixture. Fold in flour and salt until just combined.
- Spoon half of the chocolate batter into each muffin cup. Spoon raspberry lava center into the middle. Top with remaining batter.
- Bake for 12-15 minutes, or until edges are set but center is soft.
- Cool for a few minutes before inverting onto a wire rack. Serve warm.
Notes
Serve warm with fresh raspberries and a dusting of powdered sugar (optional).