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Raspberry Chocolate Lava Cupcakes

Delicious cupcakes with a molten chocolate center and fresh raspberries, perfect for any dessert lover.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings: 6 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • ½ cup unsalted butter
  • 1 cup semi-sweet chocolate chips Use high-quality chocolate for better flavor.
  • 2 large eggs
  • 2 large egg yolks
  • ¼ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • ½ cup fresh raspberries Feel free to substitute with other berries.
  • Powdered sugar (for dusting)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Grease a standard muffin pan or line with cupcake liners.
  3. In a microwave-safe bowl, combine the butter and chocolate chips. Melt in 20-second intervals, stirring in between until smooth.
  4. In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and frothy.
  5. Gently fold the melted chocolate mixture into the egg mixture.
  6. Sift in the flour and carefully fold until just combined.
  7. Pour about a tablespoon of batter into each cupcake cup. Add 3-4 raspberries on top, then spoon more batter on top until each cup is ¾ full.
Baking and Serving
  1. Bake for 12-14 minutes until the edges are firm but the center remains soft.
  2. Allow the cupcakes to cool for about a minute before inverting onto plates. Dust with powdered sugar and serve warm.

Notes

Be careful not to overbake for a molten center. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the microwave for 10-15 seconds.