Raspberry Chocolate Lava Cupcakes Recipe Delight

this Recipe

If you’re here, it’s probably because you love that dreamy moment when a fork slices into a rich, tender chocolate cupcake and warm, gooey chocolate spills out like molten magic. Now imagine that—but with a kiss of bright, tangy raspberry. Friends, this raspberry chocolate lava cupcakes recipe is everything your dessert dreams are made of, and I’m beyond excited to share it with you! These cupcakes are decadent, gorgeous, and surprisingly easy to make. Perfect for date night, holidays, or just a “treat yourself” Tuesday. Want this deliciousness delivered straight to your inbox? Subscribe below and never miss a sweet moment!

What Are Raspberry Chocolate Lava Cupcakes?

Raspberry chocolate lava cupcakes are a twist on the classic molten lava cake. Each cupcake is a tender, moist chocolate cake with a molten center of rich chocolate ganache infused with raspberry purée or preserves. They’re individually portioned, easy to serve, and totally irresistible.

Why You’ll Love This Recipe

A show-stopping presentation. That oozing center gets gasps every time.

Raspberry + chocolate = love. It’s a match made in dessert heaven.

Prep-ahead friendly. You can make the ganache centers in advance.

Small-batch perfection. Makes 6-8 cupcakes—just enough to indulge without overdoing it.

The Flavor Profile

These cupcakes are intensely chocolaty, thanks to dark cocoa and bittersweet chocolate, with just the right amount of sweetness. The raspberry brings a tart, fruity brightness that balances the richness. Each bite is velvety, warm, and totally unforgettable.

Benefits of This Recipe

No fancy equipment needed—just your oven and a muffin tin.

Uses common pantry ingredients with optional upgrades.

Offers a luxurious dessert with under 30 minutes of active time.

Naturally portion-controlled!

Ingredients

Here’s what you’ll need to make these heavenly raspberry chocolate lava cupcakes:

For the Ganache Centers:

• 3 oz bittersweet chocolate (60–70%), chopped
• 2 tbsp heavy cream
• 2 tbsp raspberry preserves or purée

For the Cupcakes:

• ½ cup (1 stick) unsalted butter
• 4 oz bittersweet chocolate, chopped
• 2 large eggs
• 2 large egg yolks
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• ⅛ tsp salt
• ¼ cup all-purpose flour
• Optional: 1 tsp espresso powder (to intensify the chocolate flavor)

Tools You’ll Need

Standard muffin tin

Mixing bowls

Whisk or hand mixer

Microwave-safe bowl or double boiler

Measuring cups and spoons

Baking spray or butter for greasing

Ingredient Swaps and Additions

No raspberry preserves? Try cherry or strawberry instead!

Need it dairy-free? Use dairy-free chocolate and coconut cream.

Want a crunch? Add chopped hazelnuts to the ganache.

Feeling fancy? Add a touch of Chambord (raspberry liqueur) to the ganache.

How to Make Raspberry Chocolate Lava Cupcakes

Step 1: Make the Ganache Centers

In a small bowl, combine chopped chocolate and cream. Microwave in 20-second bursts, stirring until smooth. Stir in the raspberry preserves. Freeze dollops (about 1 tsp each) on a parchment-lined plate for 30 minutes or until firm.

Step 2: Make the Cupcake Batter

Preheat oven to 425°F (218°C). Grease or line 6 muffin cups. In a microwave-safe bowl, melt butter and chocolate together until smooth. In a separate bowl, whisk eggs, yolks, sugar, vanilla, and salt until thick and pale. Stir in the melted chocolate mixture. Fold in flour (and espresso powder, if using) until just combined.

Step 3: Assemble the Cupcakes

Spoon about 2 tablespoons of batter into each muffin cup. Place a frozen ganache dollop in the center of each. Cover with remaining batter.

Step 4: Bake and Serve

Bake for 10–12 minutes—edges should be set but centers still soft. Let rest 1 minute, then gently remove from tin. Serve immediately with powdered sugar, fresh raspberries, or whipped cream!

What to Serve with Raspberry Chocolate Lava Cupcakes

A scoop of vanilla bean ice cream

Fresh berries or berry coulis

A dollop of whipped cream

A drizzle of dark chocolate or raspberry sauce

A glass of red wine or raspberry-infused tea

Tips for Perfect Lava Cupcakes

Use good-quality chocolate—it really makes a difference!

Don’t overbake. You want those centers just molten.

Grease your muffin tin well or use parchment liners to avoid sticking.

Make ahead tip: Ganache centers can be frozen for up to 1 week.

Serve warm! The lava effect is best fresh from the oven.

How to Store Raspberry Chocolate Lava Cupcakes

Room temp: Not ideal, as the center firms up.

Fridge: Store in an airtight container for up to 3 days.

To reheat: Microwave for 20–30 seconds to revive that gooey center.

Freezer: Freeze unbaked assembled cupcakes for up to 1 month. Bake directly from frozen (add 2 minutes to bake time).

FAQs About Raspberry Chocolate Lava Cupcakes

Can I make these cupcakes gluten-free?

Absolutely! Substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Can I use white chocolate instead?

Yes! You can create a white chocolate raspberry version by using white chocolate in both the ganache and the cupcake base—but reduce sugar slightly.

Are these cupcakes very sweet?

They’re rich but balanced—bittersweet chocolate and tart raspberry keep things from being overly sweet.

Can I double the recipe?

Yes, this recipe doubles easily. Just use two muffin tins or bake in batches.

In Conclusion: Why You’ll Fall in Love

These raspberry chocolate lava cupcakes are more than just dessert—they’re an experience. Every bite is an eruption of silky chocolate and raspberry bliss, all wrapped up in a cute little cupcake. Whether you’re baking for a special someone or just yourself (because you deserve it!), this recipe delivers pure joy in less than an hour.

Looking for more fruit-meets-chocolate magic? You’ll love these Raspberry Filled Almond Snowball Cookies for a soft, buttery bite with a sweet surprise, or indulge in a different kind of cozy with these Sausage French Toast Roll-Ups—perfect for brunch lovers. And if you’re in the mood for something savory, don’t miss my Mediterranean Chicken Gyros with Creamy Feta Tzatziki.

Join the Fun!

Tried this recipe? I’d love to see your creations! Leave a review below and share your photos on Pinterest—tag me so I can cheer you on and maybe even feature your version!

Nutritional Information (Per Cupcake – Approximate)

Calories: 310
Fat: 20g
Carbs: 28g
Sugar: 18g
Protein: 5g
Fiber: 3g

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