These Raspberry Chocolate Lava Cupcakes are rich, soft chocolate cupcakes filled with a warm raspberry-chocolate center that melts when you take a bite. Topped with pink raspberry frosting and finished with fresh raspberries and chocolate drizzle, this dessert is perfect for Valentine’s Day, date nights, or anytime you want an impressive chocolate treat with a fruity twist.
Ingredients
For the Chocolate Cupcakes
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
For the Raspberry Lava Filling
- ½ cup raspberry preserves or raspberry sauce
- ½ cup semi-sweet chocolate chips
For the Raspberry Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 3–4 tablespoons raspberry puree
- 1 teaspoon vanilla extract
For Topping
- Fresh raspberries
- Chocolate syrup or melted chocolate
Preparation Steps
Step 1: Prepare the Cupcake Batter
Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.In another bowl, mix sugar, oil, eggs, milk, and vanilla.Add dry ingredients to wet ingredients and mix until smooth.
Step 2: Fill and Add Lava Center
Fill each cupcake liner halfway with batter.Spoon a small amount of raspberry preserves into the center, then add a few chocolate chips.Cover with more batter until liners are about ¾ full.
Step 3: Bake
Bake for 18–22 minutes until the tops are set but still soft in the center.Let cupcakes cool slightly before frosting.
Step 4: Make the Frosting
Beat butter until creamy.Add powdered sugar gradually, then mix in raspberry puree and vanilla until smooth and fluffy.
Step 5: Decorate
Pipe frosting on cooled cupcakes.Top with fresh raspberries and drizzle with chocolate syrup.
Cooking Notes
- Do not overbake or the lava center will set completely
- Use thick preserves to prevent leaking
- Let cupcakes cool slightly before frosting
- Warm cupcakes briefly before serving for a gooey center
- Line the pan well to avoid sticking
Variation
- Use dark chocolate chips for a deeper chocolate flavor
- Swap raspberry preserves for strawberry or cherry
- Add a spoon of Nutella to the lava center
- Make mini cupcakes for parties
- Use cream cheese frosting instead of buttercream
Tips
- Use a piping bag or spoon to control the filling
- Chill frosting slightly for cleaner piping
- Fresh raspberries add balance to the rich chocolate
- Store leftovers in the fridge and reheat briefly
- These cupcakes taste best the same day
Serving Suggestions
- Serve slightly warm for the best lava effect
- Pair with vanilla ice cream or whipped cream
- Dust with powdered sugar for a simple finish
- Perfect for Valentine’s Day dessert boards
- Serve with coffee or hot chocolate
Prep Time / Cooking Time / Total Time
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Nutritional Info (Approximate per cupcake)
Calories: 420
Carbohydrates: 46g
Protein: 5g
Fat: 25g
Sugar: 34g
FAQs
Do these cupcakes really have a lava center?
- Yes, the raspberry and chocolate melt together when warm.
Can I make them ahead of time?
- You can bake them ahead, but reheat before serving.
Can I freeze them?
- Yes, freeze unfrosted cupcakes and decorate later.
Can I use frozen raspberries?
- Yes, thaw and mash them first.
Are these good for Valentine’s Day?
- Yes, they are a perfect romantic dessert.
Conclusion
Raspberry Chocolate Lava Cupcakes are rich, elegant, and full of flavor, combining deep chocolate with bright raspberry in every bite. They look beautiful, taste amazing, and are perfect for special occasions or when you want a bakery-style dessert at home.