🍫 Chocolate Raspberry Lava Cupcakes
Rich chocolate cupcakes with a warm raspberry center, silky chocolate frosting, fresh raspberries, and mini chocolate chips.
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- ½ cup whole milk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup hot coffee or hot water
Raspberry Filling
- 1 cup raspberries, fresh or frozen
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tsp water
Chocolate Frosting
- ½ cup unsalted butter, softened
- ⅓ cup unsweetened cocoa powder
- 2 cups powdered sugar
- 3–4 tbsp heavy cream
- 1 tsp vanilla extract
Topping
- Fresh raspberries
- Mini chocolate chips
Directions
- Preheat oven to 350°F and line a 12-cup muffin pan with cupcake liners.
- Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add egg, milk, oil, and vanilla. Mix until combined, then slowly stir in hot coffee. Divide batter among liners.
- Bake for 18–20 minutes, or until a toothpick comes out with a few moist crumbs. Cool completely.
- For the filling, cook raspberries, sugar, and lemon juice over medium heat for about 5 minutes. Stir in cornstarch mixture and cook until thickened. Cool slightly.
- Cut a small opening in the center of each cupcake and spoon in the raspberry filling.
- Beat butter until creamy. Add cocoa powder and powdered sugar, alternating with heavy cream. Beat in vanilla until smooth and fluffy.
- Pipe chocolate frosting over each cupcake. Add a spoonful of raspberry filling, a fresh raspberry, and mini chocolate chips.
🍓 Tip: Serve the cupcakes slightly warm for an extra gooey raspberry center.
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