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Raspberry Chocolate Lava Cupcakes

These delightful cupcakes combine soft chocolate cake with a molten chocolate center and tangy raspberries for an indulgent treat that’s perfect for gatherings.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 25 minutes
Servings: 6 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup semi-sweet chocolate chips (preferably Halal-certified) Use good quality chocolate for better flavor.
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 cup fresh raspberries (or frozen, thawed) Can substitute with other berries.
  • 1/2 teaspoon vanilla extract (preferably alcohol-free)
  • a pinch salt

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and grease a cupcake tin or line with paper liners.
  2. In a microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter. Heat in 30-second intervals, stirring in between until smooth and melted.
  3. In another bowl, whisk together the eggs, egg yolks, and granulated sugar until thick and creamy, about 2-3 minutes.
  4. Fold the melted chocolate mixture into the egg mixture gently, mixing well.
  5. Sift in the flour and salt, then gently fold until just combined without over-mixing.
  6. Spoon about 2 tablespoons of batter into each cupcake liner, add a tablespoon of fresh raspberries in the center, and top with more batter until the liners are three-quarters full.
Baking
  1. Bake in the preheated oven for approximately 12-14 minutes. The edges should be set, but the center remains soft.
  2. Allow the cupcakes to cool in the tin for 2-3 minutes before transferring to a wire rack.
  3. Serve warm, optionally topping with whipped cream or fresh raspberries.

Notes

For best results, use high-quality chocolate and don't over-bake. Letting cupcakes cool for a few minutes helps the molten center stabilize, making them easier to serve.