Description
Raspberry chocolate lava cupcakes combine rich chocolate and tangy raspberry in a dessert masterpiece. Molten centers and silky frosting create an irresistible treat you’ll crave with every delightful bite.
Ingredients
Scale
Chocolate and Butter:
- 6 ounces (170 grams) semi-sweet chocolate, chopped
- 1/2 cup (113 grams) unsalted butter, melted
Dry Ingredients:
- 1/2 cup (60 grams) all-purpose flour
- 1/4 cup (25 grams) cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (100 grams) granulated sugar
Wet Ingredients and Garnish:
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup (60 milliliters) raspberry preserves (or fresh raspberries for a fresher taste)
- Powdered sugar, for dusting
- Fresh raspberries (for garnish, optional)
Instructions
- Meticulously prepare your culinary workspace by heating the oven to a precise 425°F (220°C), then thoroughly coat six muffin cavities with butter and flour to prevent sticking.
- Create a smooth chocolate base by gently melting butter and semi-sweet chocolate in a microwave-safe vessel, stirring at regular 30-second intervals until achieving a glossy, uniform consistency.
- Construct the dry foundation by whisking flour, cocoa powder, baking powder, and salt together in a separate mixing bowl, ensuring even distribution of ingredients.
- Whip eggs, additional egg yolks, and granulated sugar into a light, voluminous mixture that transforms into a pale, thick emulsion after 3-4 minutes of vigorous beating.
- Integrate the molten chocolate mixture and vanilla extract into the egg mixture, stirring with careful, deliberate motions to maintain the delicate texture.
- Delicately fold the dry ingredients into the wet mixture, blending until just combined to preserve the batter’s airiness.
- Distribute the batter strategically: first layer the muffin cups halfway, then nestle a dollop of raspberry preserves in the center of each, and crown with the remaining batter, filling nearly to the rim.
- Slide the cupcake tray into the preheated oven, allowing 12-14 minutes of transformation where edges become firm while centers retain a tantalizing wobble.
- Briefly rest the cupcakes for two minutes, then liberate them from the pan using a nimble knife technique, inverting onto a serving plate.
- Elevate the presentation by dusting with a delicate veil of powdered sugar and adorning with fresh, vibrant raspberries for a final flourish of elegance.
Notes
- Choose high-quality dark chocolate for richer, more intense flavor that elevates the entire dessert.
- Avoid overmixing the batter to prevent tough, dense cupcakes that lose their delicate texture.
- Chill raspberry preserves beforehand to create a more dramatic molten center when baking.
- For gluten-free version, substitute all-purpose flour with almond or coconut flour and ensure baking powder is gluten-free certified.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg