Raspberry Chocolate Lava Cupcakes (Printable)
Rich chocolate cupcakes with molten center and tart raspberries
# What You'll Need:
→ Chocolate Batter
01 - 1 cup all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon fine salt
06 - 1/2 cup buttermilk, at room temperature
07 - 1/2 cup unsalted butter, melted and cooled slightly
08 - 3/4 cup granulated sugar
09 - 2 large eggs, at room temperature
10 - 1 teaspoon pure vanilla extract
→ Lava Filling
11 - 3.5 oz dark chocolate (60–70% cocoa), chopped
12 - 3 tablespoons heavy cream
→ Raspberry Center
13 - 1/2 cup fresh raspberries
→ Garnish
14 - Powdered sugar, for dusting
15 - Extra fresh raspberries
16 - Chocolate shavings
# Step-by-step:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Place chopped dark chocolate and heavy cream in a microwave-safe bowl. Microwave in 20-second bursts, stirring until smooth. Let cool, then spoon into 12 small mounds (about 1 teaspoon each) onto a parchment-lined plate. Freeze for at least 15 minutes.
03 - In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
04 - In a large bowl, whisk melted butter and sugar until combined. Add eggs one at a time, whisking well after each. Stir in the vanilla extract.
05 - Add half the dry ingredients to the wet mixture, followed by the buttermilk, then the remaining dry ingredients. Mix gently until just combined.
06 - Fill each cupcake liner with 1 heaping tablespoon of batter. Place a frozen chocolate mound in the center of each, pressing down lightly. Add 2–3 raspberries per cupcake, then cover with remaining batter, filling liners about 3/4 full.
07 - Bake for 14–16 minutes, until the tops are just set but the centers are still slightly soft.
08 - Cool in the pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar and garnish with fresh raspberries and chocolate shavings, if desired. Serve warm to enjoy the molten center.
# Expert Advice:
01 -
- The contrast of tart raspberries cutting through rich dark chocolate feels sophisticated but takes zero special technique
- Freezing the chocolate filling in advance means you can prep everything days ahead and still impress
02 -
- The chocolate mounds MUST be frozen solid or they'll disappear into the batter while baking instead of creating that lava center
- Testing for doneness with a toothpick will give you false positives since the center should stay slightly soft
03 -
- Use a small cookie scoop to portion the chocolate mounds evenly for consistent sizing
- Spray your measuring cup with cooking spray before adding buttermilk it pours out completely every time