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Raspberry Chocolate Lava Cupcakes

Indulge in these Raspberry Chocolate Lava Cupcakes, featuring a gooey chocolate center that melts in your mouth. Perfect for any occasion, these easy-to-make delights will impress your friends and family.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 12 cupcakes
Course: Dessert, Snacks
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh raspberries or frozen, thawed and drained
  • 1/2 cup chocolate chips use quality for best results

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and grease a muffin tin.
  2. In a bowl, mix together the flour, cocoa powder, sugar, baking powder, and salt.
  3. In another bowl, combine the melted butter, eggs, and vanilla.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Fold in the raspberries and chocolate chips.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake for 12-14 minutes until the edges are set but the centers are still soft.
  2. Allow to cool for 1 minute before inverting the cupcakes onto a plate. Serve warm.

Notes

Serve warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce. Store in an airtight container in the fridge for 3-4 days or freeze for up to a month.