Raspberry Chocolate Lava Cupcakes

The smell of chocolate melting in the microwave always pulls me into the kitchen, no matter what I am doing. These cupcakes started as a happy accident when I had extra raspberries and wanted something beyond ordinary chocolate cake. That first bite when the warm chocolate center escapes is pure kitchen magic.

I made these for my sisters birthday dinner last winter, and she actually stopped mid conversation after her first bite. The table went quiet for a moment as everyone discovered the hidden chocolate center. Now she requests them for every celebration, and I never say no.

Ingredients

• 150 g (1 cup) all-purpose flour: The foundation that holds everything together, dont skip the sifting step for the lightest texture
• 30 g (1/4 cup) unsweetened cocoa powder: This gives the deep chocolate flavor without making the cake too sweet
• 1 tsp baking powder: Helps the cupcakes rise just enough to cradle the filling
• 1/2 tsp baking soda: Works with the buttermilk to create tender crumbs
• 1/4 tsp fine salt: Enhances the chocolate flavor like a secret ingredient
• 120 ml (1/2 cup) buttermilk, at room temperature: The acidity makes the cake incredibly soft and moist
• 100 g (1/2 cup) unsalted butter, melted and cooled slightly: Let it cool so it does not cook the eggs when you mix them in
• 150 g (3/4 cup) granulated sugar: Sweetens the batter while letting the dark chocolate shine
• 2 large eggs, at room temperature: Room temperature eggs incorporate better for a uniform batter
• 1 tsp pure vanilla extract: Round out the chocolate flavor with warmth
• 100 g (3.5 oz) dark chocolate (60 to 70% cocoa), chopped: Higher cocoa percentage means a more intense molten center
• 50 ml (3 tbsp) heavy cream: Creates the silky ganache filling that stays molten
• 60 g (1/2 cup) fresh raspberries: The tart contrast that makes these cupcakes unforgettable

Instructions

Preheat your oven and prepare the pan:

Set your oven to 180°C (350°F) and line a 12 cup muffin tin with paper liners while the oven warms up.

Make the lava filling:

Place the chopped dark chocolate and heavy cream in a microwave safe bowl and microwave in 20 second bursts, stirring until smooth. Let cool slightly, then spoon into 12 small mounds about 1 tsp each onto a parchment lined plate and freeze for at least 15 minutes.

Whisk the dry ingredients:

In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt so there are no lumps.

Combine the wet mixture:

Whisk the melted butter and sugar in a large bowl until combined, then add eggs one at a time, whisking well after each. Stir in the vanilla extract.

Bring the batter together:

Add half the dry ingredients to the wet mixture, followed by the buttermilk, then the remaining dry ingredients, mixing gently until just combined.

Assemble the cupcakes:

Fill each cupcake liner with 1 heaping tablespoon of batter, place a frozen chocolate mound in the center pressing down lightly, add 2 to 3 raspberries per cupcake, then cover with remaining batter filling liners about 3/4 full.

Bake to perfection:

Bake for 14 to 16 minutes until the tops are just set but the centers are still slightly soft.

Cool and garnish:

Cool in the pan for 5 minutes, then transfer to a wire rack, dust with powdered sugar, and garnish with fresh raspberries and chocolate shavings if desired. Serve warm to enjoy the molten center.

Save

My friend Sarah confessed she ate three of these at our dinner party before anyone noticed. The way she described the chocolate and raspberries dancing together made me realize why I keep making them. Some recipes are just worth repeating.

Making Ahead

I have learned that preparing the chocolate filling mounds a day ahead makes the actual baking feel like a breeze. Store them in the freezer in an airtight container and they will be ready when you need them. The cupcake batter itself is best made fresh though.

Serving Suggestions

These cupcakes shine brightest when served about 5 minutes out of the oven while the centers are still flowing. A small scoop of vanilla ice cream on the side creates the perfect temperature contrast. The cold cream against the warm chocolate is worth every single calorie.

Flavor Variations

After making these dozens of times, I have discovered small tweaks that keep them exciting. Try swapping the raspberries for blackberries during late summer when they are at their peak. Or add a teaspoon of espresso powder to the dry ingredients for a mocha version that pairs beautifully with after dinner coffee.

• Orange zest in the batter adds a bright note that complements the dark chocolate
• A pinch of cinnamon in the chocolate filling creates subtle warmth
• These freeze beautifully baked and unfrosted for up to one month

Save

These cupcakes have become my answer to every last minute dessert invitation. The combination of warm chocolate and bright raspberries feels special without requiring hours of preparation.

Recipe FAQs

→ How do I know when the cupcakes are done baking?

The tops should be set and slightly springy to the touch, but the centers will still feel soft. This is exactly what you want—the trapped heat continues cooking the centers slightly while they cool, creating that perfect molten texture.

→ Can I prepare the chocolate filling in advance?

Absolutely. The frozen chocolate mounds can be prepared up to a week ahead and stored in an airtight container in the freezer. This actually makes assembly easier and helps the filling retain its shape during baking.

→ What's the best way to serve these for maximum effect?

Warm is ideal. If baking ahead, reheat gently in a 160°C (325°F) oven for 5-7 minutes. The molten center flows most beautifully when warm, and the temperature contrast between the gooey chocolate and cool fresh raspberries is extraordinary.

→ Can I use other fruits instead of raspberries?

Certainly. Fresh strawberries, blackberries, or even tart cherries work wonderfully. Just keep the pieces similar in size to raspberries and adjust quantities slightly—about 2-3 pieces per cupcake depending on fruit size.

→ Why do I need to freeze the chocolate mounds?

Freezing ensures the chocolate filling stays distinct from the batter during baking. If added at room temperature, the filling would disperse too much. Frozen mounds create that desirable pocket of pure molten chocolate in the center.

→ What type of dark chocolate works best for the filling?

Chocolate between 60-70% cocoa offers the ideal balance—intense chocolate flavor without excessive bitterness. Higher percentages may not melt as smoothly, while lower percentages result in a less pronounced chocolate presence.