Step 1: Prepare the Pan
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Preheat your oven to 220°C (425°F).
Grease a standard 12-cup muffin pan well or line with paper liners.
Set aside.
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Step 2: Melt the Chocolate and Butter
In a saucepan over low heat (or in the microwave in 30-second bursts), melt the chocolate and butter together. Stir until smooth and glossy.
Remove from heat and let cool slightly.
Step 3: Mix the Batter
In a large bowl, whisk together:
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Powdered sugar
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Eggs
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Egg yolks
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Vanilla
Slowly whisk in the melted chocolate mixture until fully combined.
Add the flour and salt, stirring just until incorporated. The batter will be thick and silky.
Step 4: Add the Raspberry Center
Spoon about 1 tablespoon of batter into each muffin cup.
Add 1 teaspoon of raspberry preserves to the center of each cup.
If using fresh raspberries, place one berry on top of the jam.
Cover with another tablespoon of batter, making sure the raspberry filling is hidden in the center.
Step 5: Bake
Bake for 10–12 minutes, until:
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The edges are set
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The tops look just firm
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The centers remain soft
Do not overbake — that molten center is the goal.
Step 6: Cool Slightly and Serve
Let the cupcakes rest for 1–2 minutes only.
Carefully loosen the edges and transfer to serving plates.
Serve immediately while the centers are warm and flowing.
What Makes These Cupcakes So Irresistible?
It’s the contrast that makes them unforgettable:
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Warm, rich chocolate lava
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Bright, slightly tart raspberry
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Soft cake exterior
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Gooey molten center
Every bite feels indulgent but balanced — never too sweet, never too heavy.
Pro Tips for Perfect Lava Cupcakes
See more on the next page to continue reading →
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