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Luna Hossain

Raspberry Chocolate Lava Cupcakes

Raspberry chocolate lava cupcakes are a rich, homemade dessert that requires little decorating and comes together quickly. The oven is preheated and a lined muffin pan prepared before mixing the dry ingredients, then the wet ingredients are added to form a smooth batter. The batter is placed in the liners with raspberry sauce hidden in the center and baked briefly so the outside sets while the middle stays soft and lava-like. After a short cooling time, the cupcakes are topped with pink frosting, chocolate drizzle, chocolate pieces, and a fresh raspberry. The result is a moist chocolate cupcake with a warm, tart raspberry center that feels special without complicated steps or tools.
Calories: ~320 | Carbs: ~38g | Fat: ~16g | Protein: ~4g
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 12
Course: Cupcakes
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • All-purpose flour
  • Unsweetened cocoa powder
  • Sugar
  • Baking powder
  • Salt
  • Eggs
  • Milk
  • Oil or melted butter
  • Raspberry sauce or thick raspberry puree
  • Fresh raspberries
  • Pink frosting store-bought or homemade, berry-flavored or plain
  • Dark chocolate drizzle or melted chocolate
  • Chocolate shavings or small chocolate chunks

Equipment

  • Muffin pan
  • Cupcake liners
  • Mixing bowls
  • Whisk or spoon
  • Measuring cups and spoons
  • Spoon or small scoop
  • Oven

Method
 

  1. Heat the oven to 350°F and line a muffin pan with cupcake liners. The pan should be ready before the batter is mixed.
  2. In a bowl, mix flour, cocoa powder, sugar, baking powder, and salt until the color looks even.
  3. Add eggs, milk, and oil or melted butter. Stir just until smooth. The batter should be thick but pourable.
  4. Spoon batter into each liner until it is about halfway full.
  5. Add a spoonful of raspberry sauce into the center of each cup. Keep it in the middle, not touching the sides.
  6. Cover the filling with a small amount of batter so the raspberry is hidden.
  7. Bake until the tops look set but still soft, about 12–14 minutes. The centers should not feel firm.
  8. Let the cupcakes cool for a few minutes. The middle will stay soft and lava-like.
  9. Pipe or spread pink frosting on top once they are warm, not hot.
  10. Finish with chocolate drizzle, chocolate pieces, and a fresh raspberry on each cupcake.

Notes

  • Do not overbake. If the tops feel firm, the center will not flow.
  • Do not overfill with raspberry sauce or it may leak out the sides.
  • Mix the batter gently. Overmixing can make the cupcakes dry.
  • Let them cool slightly before frosting or the frosting may melt off.