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Decadent Raspberry Chocolate Lava Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 59 reviews
  • Author: Diane
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 6 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in the rich, gooey indulgence of these Decadent Raspberry Chocolate Lava Cupcakes. Featuring a luscious molten chocolate center complemented by a burst of tart raspberry preserves, these cupcakes are perfect for any chocolate lover seeking a sophisticated and satisfying dessert. With a tender, fudgy exterior and a warm, flowing heart, they combine the best of chocolate and fruit in a single bite.

Ingredients

Scale

Chocolate Lava Cupcakes

  • 1/2 cup unsalted butter, melted
  • 6 ounces semi-sweet chocolate, chopped
  • 1/2 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 cup raspberry preserves (or fresh raspberries for a fresher taste)

For Garnish

  • Powdered sugar, for dusting
  • Fresh raspberries (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Grease a muffin tin or line it with cupcake liners, or alternatively butter and flour each cupcake well to prevent sticking.
  2. Melt Butter and Chocolate: Using a heatproof bowl over a double boiler or microwave in 30-second intervals, melt the butter and semi-sweet chocolate together. Stir frequently until completely smooth and combined. Set aside to cool slightly.
  3. Mix Dry Ingredients and Beat Eggs: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large bowl, beat the eggs, egg yolks, and granulated sugar with an electric mixer until the mixture is light, fluffy, and pale, which takes about 2 to 3 minutes. Stir in vanilla extract.
  4. Combine Batter: Gently fold the dry ingredient mixture into the egg mixture until just combined. Then stir in the melted chocolate and butter mixture, mixing until smooth and uniform.
  5. Fill Cupcake Wells: Spoon a small amount of batter into the bottom of each cupcake well. Add a teaspoon of raspberry preserves or a few fresh raspberries in the center, then cover with the remaining batter to envelop the raspberry layer.
  6. Bake: Bake the cupcakes for 12 to 14 minutes until the edges are set but the centers remain soft and gooey. Be careful not to overbake to preserve the lava-like center.
  7. Cool and Garnish: Let the cupcakes cool for a few minutes in the pan before carefully removing them. Dust with powdered sugar and top with fresh raspberries if desired before serving.

Notes

  • Use high-quality semi-sweet chocolate for the best flavor and texture.
  • Do not overbake; the cupcakes should have a soft center to achieve the lava effect.
  • Raspberry preserves add a perfect tart contrast to the rich chocolate but fresh raspberries can be used for a fresher taste.
  • Ensure the melted chocolate mixture is slightly cooled before mixing to avoid scrambling the eggs.
  • These cupcakes are best served warm to enjoy the molten center.

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Find it online: https://savorytablerecipes.com/decadent-raspberry-chocolate-lava-cupcakes-recipe/