Raspberry Chocolate Lava Cupcakes
Indulge in warm, decadent Raspberry Chocolate Lava Cupcakes filled with gooey chocolate and a burst of raspberry flavor, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour The base for our cupcakes.
- ½ cup unsweetened cocoa powder Adds rich chocolate flavor.
- 1 cup granulated sugar Balances the bitterness of cocoa and adds sweetness.
- ½ teaspoon baking powder Helps the cupcakes rise.
- ¼ teaspoon salt Enhances flavors and balances sweetness.
Wet Ingredients
- ½ cup unsalted butter, melted Provides moisture and richness.
- 2 large eggs Bind and enrich the batter.
- 1 teaspoon vanilla extract Adds warmth and depth of flavor.
- ½ cup raspberry jam Creates the gooey center that sets this recipe apart.
- to taste Powdered sugar For dusting on top of cupcakes.
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 350°F (175°C). Grease a cupcake pan.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
- In a separate bowl, mix the melted butter, eggs, and vanilla extract together until well combined.
- Pour the wet ingredients into the dry ingredients and stir until the mixture is smooth, avoiding overmixing.
- Spoon the batter into each cupcake liner, filling them about halfway.
- Take a teaspoon of raspberry jam and place it in the center of each cupcake batter.
- Cover the jam with additional cake batter to fill each liner about three-quarters full.
- Place the filled cupcake pan into the preheated oven and bake for 12-15 minutes.
- Let the cupcakes cool for a few minutes in the pan before transferring them to a wire rack.
- Dust the tops of the cupcakes with powdered sugar before serving.
Notes
Store in an airtight container at room temperature for 2-3 days or refrigerate for longer storage. For a gluten-free version, use a gluten-free baking mix.