Raspberry Chocolate Lava Cupcakes
Decadent cupcakes filled with a tart raspberry center and a rich chocolate lava core, perfect for any occasion.
Ingredients
For the Cupcake Batter
- 0.5 cup Unsalted butter Melted
- 4 oz Semisweet chocolate Chopped
- 1 cup Granulated sugar
- 2 large Eggs At room temperature
- 1 tsp Vanilla extract
- 0.5 cup All-purpose flour
- 0.25 tsp Salt
For the Raspberry Filling
- 0.5 cup Raspberry preserves Heated until liquefied
- 4 oz Semisweet chocolate Chopped
- 0.25 cup Heavy cream
Instructions
Preparation
- Preheat the oven to 375 degrees Fahrenheit and line a twelve-cup muffin tin with paper liners.
- In a microwave-safe bowl, melt together the butter and semisweet chocolate, whisking every 30 seconds until smooth.
- Stir in the granulated sugar until well combined.
- Add eggs, one at a time, mixing well after each addition, then mix in the vanilla extract.
- Fold in the flour and salt until just combined.
- Divide the batter evenly among the prepared muffin cups.
Prepare the Raspberry Filling
- In a small saucepan, heat the raspberry preserves until liquefied.
- Remove from heat, stir in chopped semisweet chocolate until smooth, then mix in the heavy cream.
- Spoon the raspberry filling evenly over the cupcake batter in each muffin cup.
Baking
- Bake for 12 to 14 minutes, until edges are set but center is still jiggly.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool slightly.
Notes
Serve with vanilla ice cream or dust with powdered sugar for added elegance. Can also be garnished with fresh raspberries.