Raspberry Chocolate Lava Cupcakes

These raspberry chocolate lava cupcakes are rich, indulgent, and wonderfully soft, with a molten chocolate centre that gently spills out when you break into them. The dark chocolate sponge is balanced by sharp raspberries, giving each bite depth and freshness. This is a confident but achievable bake for home bakers with basic skills. From start to finish, they are ready in about 40 minutes.

Ingredients

For the chocolate cupcakes

• 150g dark chocolate, chopped
• 120g unsalted butter
• 120g caster sugar
• 2 large eggs
• 2 large egg yolks
• 80g plain flour
• 2 tbsp cocoa powder
• 1 tsp vanilla extract

For the raspberry centre

• 120g fresh raspberries
• 2 tbsp icing sugar

For greasing

• Butter, for the tin
• Cocoa powder, for dusting

How to Make Raspberry Chocolate Lava Cupcakes

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Grease a 12-hole muffin tin with butter and dust lightly with cocoa powder to prevent sticking.
• Melt the chocolate: Place the dark chocolate and butter in a heatproof bowl set over a pan of gently simmering water. Stir until smooth, then remove from the heat and leave to cool slightly.
• Whisk the eggs: In a separate bowl, whisk the eggs, egg yolks, and caster sugar until pale, thick, and creamy.
• Combine the batter: Pour the cooled chocolate mixture into the egg mixture. Add the vanilla extract, then gently fold together.
• Add dry ingredients: Sift in the flour and cocoa powder. Fold carefully until just combined, keeping the mixture light.
• Prepare the filling: Mash the raspberries with the icing sugar using a fork until slightly broken down but still textured.
• Fill the tin: Spoon the chocolate batter into the muffin cases, filling each halfway. Add a teaspoon of raspberry mixture to the centre, then cover with the remaining batter.
• Bake: Bake for 11 to 13 minutes until the tops are just set but the centres remain soft.
• Rest and serve: Leave the cupcakes to stand for 2 minutes, then gently turn out and serve warm.

Tips for Perfect Lava Cupcakes

How do I get a runny centre every time?

Do not overbake. The edges should be firm while the middle remains soft. Every oven varies, so check at 11 minutes first.

Can I use frozen raspberries?

Yes, but thaw them fully and drain excess liquid before using to avoid thinning the batter.

Why did my cupcakes stick to the tin?

Grease generously and dust with cocoa powder rather than flour. This protects the sponge and keeps the chocolate flavour clean.

Can I prepare the batter in advance?

You can fill the tin and refrigerate for up to 4 hours. Bake straight from the fridge, adding 1 extra minute if needed.

Serving Suggestions

• Serve with lightly whipped cream or crème fraîche
• Add a scoop of vanilla ice cream
• Dust with icing sugar just before serving

Storage

Room temperature

Best eaten fresh while warm. Once cooled, they keep for up to 1 day in an airtight container.

Refrigerator

Store for up to 2 days. Reheat gently in the microwave for 15 seconds to soften the centre.

Freezing

Unbaked filled cupcakes can be frozen for up to 1 month. Bake from frozen, adding 2 to 3 minutes to the cooking time.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 28g
• Protein: 6g
• Fat: 21g
• Saturated fat: 12g
• Sodium: 90mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs