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Two Raspberry Chocolate Lava Cupcakes in dark brown liners on a white plate with fresh raspberries.

Raspberry Chocolate Lava Cupcakes with Molten Dark Chocolate Ganache

Indulge in moist chocolate cupcakes featuring a molten dark chocolate ganache and a vibrant liquid raspberry puree center. Finished with fresh raspberries and powdered sugar for a professional, decadent dessert experience.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Cupcakes, Desserts
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dark Chocolate Ganache Core
  • 4 oz Dark Chocolate (60% Cacao) Finely chopped
  • 1/3 cup Heavy Cream (80ml)
Raspberry Puree
  • 1 cup Fresh Raspberries (125g)
  • 2 tbsp Granulated Sugar (25g)
  • 1 tsp Lemon Juice (5ml)
Chocolate Sponge
  • 1 1/2 cups All-Purpose Flour (190g)
  • 1/2 cup Unsweetened Cocoa Powder (45g)
  • 1 cup Granulated Sugar (200g)
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 large Egg Room temperature
  • 1/2 cup Whole Milk (120ml)
  • 1/4 cup Vegetable Oil (60ml)
  • 1/2 cup Boiling Water (120ml)
Toppings
  • 12 whole Fresh Raspberries For garnish
  • 1 tbsp Powdered Sugar For dusting

Equipment

  • 1 12-cup muffin tin Standard size
  • 12 Dark Brown Fluted Paper Liners For visual contrast
  • 1 Fine Mesh Strainer To remove raspberry seeds

Method
 

Prepare the Molten Centers
  1. Heat heavy cream until simmering, pour over chopped dark chocolate. Let sit for 2 minutes, stir until glossy, and chill for 45 minutes until firm enough to scoop.
  2. Blend fresh raspberries, sugar, and lemon juice. Strain through a fine mesh sieve to remove seeds, leaving a thick liquid puree.
Bake the Cupcakes
  1. Whisk dry ingredients, add egg, milk, and oil. Stir in boiling water until smooth.
  2. Fill liners 1/3 full. Place a ganache plug and a teaspoon of raspberry puree in the center. Cover with remaining batter.
  3. Bake at 350°F (175°C) for 18-20 minutes until the edges are springy but the center remains soft.
Garnish and Serve
  1. Once slightly cooled, top with fresh raspberries and a dusting of powdered sugar. Serve warm to ensure a liquid center.

Notes

Use room temperature ingredients for the best emulsion.
Strain the raspberry puree twice if you want an ultra-smooth flow.