Raspberry Chocolate Lava Cupcakes are a decadent dessert that combines rich, gooey chocolate centers with a burst of tangy raspberry. These indulgent cupcakes are perfect for special occasions, romantic dinners, or any time you want to impress with a treat that looks and tastes like it came from a fancy bakery. The molten center and berry twist elevate classic chocolate cupcakes into something extraordinary.

ingredients

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

semisweet chocolateunsalted buttersugareggsall-purpose flourvanilla extractsaltfresh raspberriesraspberry jampowdered sugar (optional, for garnish)

directions

Preheat your oven to 425°F (220°C) and lightly grease or line a cupcake tray.

Melt the chocolate and butter together in a heatproof bowl over simmering water or in the microwave in 20-second intervals, stirring until smooth.

In a mixing bowl, beat the eggs, sugar, and vanilla extract until light and fluffy.

Gently fold the melted chocolate mixture into the egg mixture until combined.

Sift in the flour and salt, folding just until no streaks remain.

Spoon a tablespoon of batter into each cupcake liner, then add a teaspoon of raspberry jam and a whole raspberry in the center.

Top with more batter to fill each cup about ¾ full.

Bake for 10-12 minutes, or until the edges are set but the centers remain soft.

Let the cupcakes rest for 5 minutes before carefully removing them from the tray.

Dust with powdered sugar if desired and serve warm to enjoy the molten center.

Servings and timing

This recipe yields 8-10 cupcakes.Preparation time: 15 minutesBaking time: 10-12 minutesCooling time: 5 minutesTotal time: 30-35 minutes

Variations

Swap raspberry jam for cherry or strawberry preserves for a different fruity center.

Add a dash of espresso powder to enhance the chocolate flavor.

Top with a dollop of whipped cream or a scoop of vanilla ice cream.

Use white chocolate for a unique flavor twist.

Sprinkle mini chocolate chips over the top before baking for extra texture.

storage/reheating

Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.To reheat and regain the molten center, microwave each cupcake for about 10–15 seconds.Consume freshly baked for the best molten texture.

FAQs

What makes the center of the cupcake molten?

The molten center comes from underbaking slightly and using raspberry jam and whole raspberries that soften during baking.

Can I use frozen raspberries?

Yes, but thaw and drain them first to avoid excess moisture.

Do I need a mixer for this recipe?

No, you can mix everything by hand, though a mixer helps incorporate air for a lighter texture.

Can I make them in advance?

Yes, you can prepare the batter and refrigerate it for up to 24 hours before baking.

Can I freeze these cupcakes?

They can be frozen, but the lava center is best enjoyed fresh. Reheat in the microwave for best results.

Can I make these gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free blend.

Why did my cupcakes sink?

Overmixing or opening the oven too early can cause sinking. Bake until edges are set and centers just jiggle slightly.

Can I make these in ramekins?

Yes, they also work beautifully in small ramekins for a plated dessert.

What kind of chocolate is best?

Use high-quality semisweet or bittersweet chocolate for a rich flavor.

How do I know when they’re done?

The edges should be firm while the centers are soft. A toothpick should come out with moist crumbs but not raw batter.

Conclusion

Raspberry Chocolate Lava Cupcakes are the perfect blend of rich chocolate and fruity tartness, delivering an unforgettable dessert experience. Whether you’re baking them for a loved one or treating yourself, these cupcakes bring warmth and luxury in every bite. Serve them warm and enjoy the surprise of a molten raspberry-filled center that melts hearts as easily as it melts in your mouth.