Description
Delight in these Raspberry Chocolate Lava Cupcakes, featuring a rich molten chocolate center complemented by fresh raspberries. Perfectly baked to have a gooey center with a delicate crust, these cupcakes make an indulgent yet elegant dessert for any occasion.
Ingredients
Scale
Chocolate Base
- 1/2 cup unsalted butter
- 6 ounces semi-sweet chocolate, chopped
Wet Ingredients
- 2 large eggs
- 2 large egg yolks
- 1/3 cup granulated sugar
- 1/4 teaspoon vanilla extract
Dry Ingredients
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
Additional Components
- 12 fresh raspberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C) and line a muffin tin with 6 paper or silicone cupcake liners to ensure easy removal and even baking.
- Melt Butter and Chocolate: In a heatproof bowl set over a simmering water bath or in short bursts in the microwave, melt the butter and chopped semi-sweet chocolate together. Stir until smooth and fully combined, then set aside to slightly cool.
- Whisk Eggs and Sugar: In a separate bowl, whisk together the 2 large eggs, 2 large egg yolks, granulated sugar, and salt until the mixture becomes thick, pale, and lightened in color, which incorporates air and provides structure.
- Combine Mixtures: Gently fold the melted chocolate and butter mixture into the egg mixture, making sure to blend until smooth and uniform without deflating the batter.
- Add Flour and Vanilla: Sift the all-purpose flour into the batter and fold it in carefully until just combined to maintain the batter’s lightness. Then, stir in the vanilla extract for aromatic flavor.
- Fill Cupcake Liners and Insert Raspberries: Divide the batter evenly among the prepared liners, filling each about two-thirds full. Gently press one fresh raspberry into the center of each cupcake to create the molten fruit center.
- Bake: Place the muffin tin in the preheated oven and bake for 10 to 12 minutes. The edges should be set while the centers remain slightly soft and gooey, indicating the perfect lava consistency.
- Cool and Serve: Allow the cupcakes to cool in the pan for 2 minutes for easier handling, then carefully lift them out of the liners. Serve them warm for the best molten experience. Optionally, dust with powdered sugar for a decorative touch.
Notes
- For extra richness and a creamy contrast, serve the cupcakes with whipped cream or vanilla ice cream.
- You can substitute dark chocolate for semi-sweet chocolate for a deeper, more intense chocolate flavor.
- Store any leftovers in the refrigerator and gently reheat before serving to maintain the lava texture.
