Decadent Raspberry Chocolate Lava Cupcakes Recipe

Craving a dessert that’s both elegant and indulgent? Look no further! These Raspberry Chocolate Lava Cupcakes are the perfect combination of rich chocolate and vibrant raspberry, creating a taste sensation that will leave you wanting more. Whether you’re hosting a dinner party or treating yourself, these cupcakes are sure to impress.

Why You’ll Love These Cupcakes

These Raspberry Chocolate Lava Cupcakes are not just visually stunning; they offer a delightful contrast of flavors and textures. The molten chocolate center provides a luxurious experience, while the raspberry filling adds a fruity twist that perfectly balances the richness. Plus, they’re surprisingly easy to make!

Ingredients

For the Cupcakes:

• 1 cup semi-sweet chocolate chips
• 1/2 cup unsalted butter
• 1 cup powdered sugar
• 2 large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• A pinch of salt

For the Raspberry Filling:

• 1 cup fresh or frozen raspberries
• 1/4 cup granulated sugar
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch (optional, for thickening)

Instructions

1. Prepare the Raspberry Filling: In a small saucepan, combine the raspberries, granulated sugar, and lemon juice over medium heat. Cook until the raspberries break down, about 5-7 minutes. If desired, stir in the cornstarch to thicken the mixture. Remove from heat and let it cool.
2. Make the Cupcake Batter: Preheat your oven to 425°F (220°C) and grease a muffin tin. In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals until smooth. Allow it to cool slightly.
3. Combine Ingredients: Whisk in the powdered sugar until combined. Then, add the eggs, egg yolks, and vanilla extract, mixing well. Finally, fold in the flour and salt until just combined.
4. Assemble the Cupcakes: Spoon a small amount of batter into each cupcake liner to cover the bottom. Add a teaspoon of the raspberry filling on top of the batter, then cover with more batter until the liners are about 3/4 full.
5. Bake the Cupcakes: Bake in the preheated oven for 12-14 minutes, until the edges are firm but the center is still soft. The cupcakes should look slightly puffed.
6. Cool and Serve: Allow the cupcakes to cool for a minute before carefully removing them from the muffin tin. Serve warm for the best molten effect, and drizzle with extra raspberry sauce or dust with powdered sugar if desired.

Tips for Success

• Chocolate Quality: Use high-quality chocolate for the best flavor.
• Oven Temperature: Be mindful of baking time; underbaking is key to achieving that gooey center.
• Serving: These cupcakes are best served immediately while the chocolate is still warm and molten.

These Raspberry Chocolate Lava Cupcakes are a delightful twist on a classic dessert that will wow your taste buds. Perfect for any occasion, they offer a beautiful presentation and an explosion of flavor in every bite.

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