Why You’ll Love This Recipe

Raspberry Chocolate Lava Cupcakes are a decadent dessert featuring rich, moist chocolate cake with a molten raspberry-chocolate center. These cupcakes combine the tart sweetness of raspberries with the indulgence of dark chocolate, creating an irresistible treat perfect for romantic dinners, celebrations, or when you simply want to impress.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
unsweetened cocoa powder
baking powder
salt
unsalted butter
dark chocolate (chopped or chips)
granulated sugar
eggs
vanilla extract
fresh or frozen raspberries
raspberry jam

directions

Preheat your oven to 375°F (190°C) and line a muffin tin with cupcake liners.

In a bowl, whisk together flour, cocoa powder, baking powder, and salt.

In a heatproof bowl, melt butter and dark chocolate together, stirring until smooth. Allow to cool slightly.

Whisk in sugar, then add eggs one at a time, mixing well after each. Stir in vanilla extract.

Gradually add dry ingredients to the wet mixture, stirring until just combined.

Fill each cupcake liner halfway with batter. Add a small spoonful of raspberry jam and 1–2 raspberries to the center.

Top with more batter until 3/4 full, making sure the filling is covered.

Bake for 12–15 minutes, or until the edges are set but the centers remain slightly soft.

Let cool for 5 minutes in the pan before transferring to a wire rack.

Serve warm for a gooey center or at room temperature for a fudgier texture.

Servings and timing

This recipe yields 12 cupcakes.
Preparation time: 15 minutes
Baking time: 12–15 minutes
Cooling time: 10 minutes
Total time: 40 minutes

Variations

Add a dash of espresso powder to enhance the chocolate flavor.
Use white chocolate or milk chocolate in the center for contrast.
Sprinkle with powdered sugar or drizzle with extra raspberry sauce before serving.
Top with whipped cream or vanilla ice cream for a complete dessert.

storage/reheating

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat in the microwave for 15–20 seconds to re-melt the center before serving.
Freeze for up to 2 months; thaw and warm gently before enjoying.

FAQs

Can I use raspberry preserves instead of jam?
Yes, either works well—just ensure it’s thick enough to stay centered during baking.

Can I make these ahead of time?
Yes, but they’re best enjoyed warm. Reheat before serving for that lava effect.

Can I make this gluten-free?
Yes, use a gluten-free 1:1 baking flour blend.

What type of chocolate works best?
High-quality dark chocolate (60–70% cocoa) gives the best flavor and texture.

Can I skip the raspberries?
Yes, but they add a tart contrast that balances the sweetness beautifully.

Conclusion

Raspberry Chocolate Lava Cupcakes are a show-stopping dessert that blends the richness of molten chocolate with the bright tang of raspberries. Easy to make yet impressive to serve, they’re a perfect way to treat yourself or someone special. Once you taste that warm, gooey center, you’ll want to make them again and again.