Description
Indulgent raspberry chocolate lava cupcakes melt hearts with their rich, gooey centers and tangy berry notes. Dark chocolate and fresh raspberries create a luxurious dessert experience that will delight your senses and sweeten any occasion.
Ingredients
Scale
Primary Ingredients (Flour and Chocolate Base):
- ¾ cup (180 milliliters) all-purpose flour
- ½ cup (50 grams) unsweetened cocoa powder
- ½ cup (113 grams) unsalted butter, melted
- ½ cup (120 milliliters) semi-sweet chocolate chips
- 2 large eggs
Sweeteners and Liquid Ingredients:
- ¾ cup (150 grams) granulated sugar
- ½ cup (100 grams) brown sugar
- ½ cup (120 milliliters) buttermilk
- ½ cup (120 milliliters) hot coffee or hot water
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla extract
Leavening and Flavor Enhancers:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (60 milliliters) heavy cream
- ¼ cup (60 milliliters) raspberry jam
- Fresh raspberries
- Powdered sugar
- Chocolate shavings or drizzle
Instructions
- Gently warm the cream in a small saucepan over medium heat, watching carefully to prevent boiling, until it reaches a steaming point.
- Remove from heat and pour the cream directly over the chocolate chips, allowing the mixture to rest undisturbed for two minutes.
- Whisk the cream and chocolate together until a silky, uniform ganache forms, ensuring no lumps remain.
- Incorporate the raspberry jam and vanilla extract, stirring thoroughly to create a harmonious flavor profile.
- Transfer the ganache to a container and place in the refrigerator, allowing it to cool and set for 20-30 minutes until it reaches a spreadable, scoop-like consistency.
- Periodically check the ganache, gently stirring to maintain an even texture and prevent hardening around the edges.
Notes
- Chill the ganache thoroughly to achieve the perfect lava-like consistency for filling the cupcakes.
- Use high-quality dark chocolate with at least 60% cocoa content for a rich, intense chocolate flavor that complements the raspberry.
- For a gluten-free version, swap all-purpose flour with almond flour or a gluten-free flour blend to make the cupcakes celiac-friendly.
- Enhance the raspberry notes by adding a splash of Chambord liqueur to the ganache or using fresh raspberries as a garnish for extra fruity brightness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg