What makes raspberry chocolate lava cupcakes different from regular chocolate raspberry cupcakes?

Raspberry chocolate lava cupcakes have a soft, baked exterior with a molten chocolate center that flows when opened. Unlike fully baked chocolate raspberry cupcakes, this raspberry chocolate lava cake style focuses on short baking time to keep the center gooey while highlighting the contrast between rich chocolate and raspberry filling.

Can I use raspberry puree instead of raspberry preserves?

Yes, both work well in raspberry chocolate lava cupcakes. Raspberry puree gives a fresher, slightly tart flavor, while raspberry preserves add sweetness and convenience. Just make sure the raspberry puree is thick to prevent it from soaking into the chocolate lava cupcake batter.

How do I prevent the lava center from overbaking?

The key to perfect raspberry chocolate lava cupcakes is baking time. Bake just until the edges are set but the center remains soft. Even one extra minute can turn a molten raspberry chocolate lava cake into a fully baked chocolate cupcake.

Can raspberry chocolate lava cupcakes be made ahead of time?

You can prepare the batter in advance and refrigerate it for up to 24 hours. Bake just before serving for the best molten texture. Already baked cupcakes can be gently reheated to restore the chocolate lava and raspberry center.

Raspberry Chocolate Lava Cupcakes (Easy & Gooey) 2026

Name: Raspberry Chocolate Lava Cupcakes
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Yield: 8–10 cupcakes
Cuisine: American
Ingredients: Unsalted butter; Semi-sweet chocolate chips or chopped chocolate; Granulated sugar; Large eggs; Vanilla extract; All-purpose flour; Unsweetened cocoa powder; Salt; Raspberry puree or raspberry preserves

Description

Decadent chocolate cupcakes with a rich, molten chocolate center and a burst of tangy raspberry flavor. These raspberry chocolate lava cupcakes are perfect for date nights, dinner parties, or anytime you want an impressive dessert with minimal effort.

Ingredients

Scale

🛒 Ingredients (makes 8–10 lava cupcakes)

For the Chocolate Cupcakes:

½ cup unsalted butter
¾ cup semi-sweet chocolate chips or chopped chocolate
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt

For the Raspberry Filling:

½ cup raspberry puree or raspberry preserves
(Optional: 1 teaspoon sugar if using fresh raspberry puree)

Optional Garnish:

Powdered sugar
Fresh raspberries
Melted chocolate
Vanilla ice cream

Instructions

📝 Instructions

Step 1: Prepare Raspberry Filling
If using raspberry puree, blend fresh or frozen raspberries and strain out seeds. Simmer for 5–7 minutes until slightly thickened. Let cool.
If using raspberry preserves, stir until smooth and set aside.

Step 2: Make the Batter
Preheat oven to 425°F (220°C). Grease a muffin tin or line with cupcake liners.
In a microwave-safe bowl, melt butter and chocolate together in 30-second intervals until smooth.
Whisk in sugar, then eggs one at a time. Add vanilla extract.
Fold in flour, cocoa powder, and salt until just combined.

Step 3: Assemble Cupcakes
Fill each cupcake cavity halfway with batter.
Add 1–2 teaspoons raspberry puree or preserves in the center.
Top with remaining batter until just covered.

Step 4: Bake
Bake for 10–12 minutes. Edges should be set, but centers should remain soft and molten.
Cool for 2 minutes, then gently remove from the pan.

Step 5: Serve
Dust with powdered sugar, garnish with fresh raspberries, or serve warm with vanilla ice cream.

Notes

Lava Tip: Do not overbake — the molten center depends on a short baking time.
Flavor Boost: Add a pinch of espresso powder to deepen the chocolate flavor.
Make Ahead: Batter can be prepared and refrigerated up to 24 hours before baking.
Cupcake Alternative: Skip the lava center and bake fully for classic chocolate raspberry cupcakes.

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Category: Dessert
Method: Baked
Cuisine: American