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Raspberry Chocolate Lava Cupcakes Recipe

Raspberry Chocolate Lava Cupcakes Recipe
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★★★★★

5 from 13 reviews

Delight in these luscious Raspberry Chocolate Lava Cupcakes featuring a rich semisweet chocolate batter with a molten raspberry and chocolate filling. Perfect for a decadent dessert or special occasion treat, these cupcakes combine the deep flavor of chocolate with the bright tartness of raspberry preserves.

Ingredients

Scale

For the Cupcakes:

  • 1/2 cup unsalted butter
  • 4 oz semisweet chocolate, chopped
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt

For the Raspberry Filling:

  • 1/2 cup raspberry preserves
  • 4 oz semisweet chocolate, chopped
  • 1/4 cup heavy cream

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup easier.
  2. Melt Butter and Chocolate: In a microwave-safe bowl, melt the unsalted butter and chopped semisweet chocolate in 30-second intervals. Stir thoroughly after each interval until the mixture is smooth and fully combined.
  3. Mix Sugar and Eggs: Stir the granulated sugar into the melted butter and chocolate mixture until well incorporated. Add the eggs one at a time, beating well after each addition to create a smooth batter. Then stir in the vanilla extract for flavor.
  4. Incorporate Dry Ingredients: Gently fold the all-purpose flour and salt into the wet mixture until just combined, taking care not to overmix to keep the cupcakes tender.
  5. Fill Muffin Cups: Divide the cupcake batter evenly among the 12 prepared muffin cups, filling each about halfway to leave room for the filling.
  6. Prepare Raspberry Filling: Heat the raspberry preserves in a small saucepan over low heat until liquefied. Remove from heat and stir in the chopped semisweet chocolate until smooth. Add the heavy cream and mix until fully combined and silky.
  7. Add Filling to Cupcakes: Spoon the raspberry filling evenly over the cupcake batter in each muffin cup, aiming for a generous dollop of the molten center.
  8. Bake: Bake the cupcakes for 12 to 14 minutes, until the edges are set but the centers remain soft and slightly gooey to preserve the lava effect.
  9. Cool and Serve: Allow the cupcakes to cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool slightly before serving warm for best molten filling enjoyment.

Notes

  • For a more intense chocolate flavor, use higher quality semisweet chocolate with at least 60% cocoa content.
  • Be careful not to overbake; the centers should remain soft to maintain the lava texture.
  • These cupcakes can be served slightly warm or at room temperature; reheat gently if desired before serving.
  • Substitute raspberry preserves with other fruit jams for creative variations.
  • Allow cupcakes to cool briefly before removing from liners to prevent sticking or breaking.

Nutrition

Keywords: raspberry chocolate lava cupcakes, molten chocolate cupcakes, raspberry filled cupcakes, chocolate desserts, easy chocolate cupcakes

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