Raspberry Chocolate Lava Cupcakes Recipe

Okay, let’s get this out of the way: if you’ve never bitten into a warm, gooey, chocolatey cupcake only to find a burst of raspberry lava oozing out… you haven’t lived, my friend. 🙂 This Raspberry Chocolate Lava Cupcakes recipe is here to fix that and basically make you the hero of every party, picnic, or midnight snack session.

I’ve made these beauties more times than I care to admit (don’t ask my scale), and every time someone takes a bite, their eyes go wide like they’ve discovered dessert nirvana. Ever wondered why raspberries and chocolate work so ridiculously well together? Well, you’re about to find out—and more importantly, you’re going to learn how to whip up a batch of these irresistible cupcakes yourself.

Grab your apron (or don’t, I won’t judge), and let’s bake!

Why Raspberry + Chocolate = Magic

Before we jump into the actual recipe, let’s talk about why this combo absolutely slaps.

The Perfect Pair

• Chocolate brings rich, creamy sweetness with a slight bitterness that makes your taste buds sing.
• Raspberry adds a tangy, slightly tart punch that cuts through the chocolate, keeping it from feeling heavy.
• Together? It’s like Beyoncé and Jay-Z: iconic and unstoppable.

Have you ever eaten something so good you questioned every life choice that led you to live without it until now? Yeah. That’s what this is.

Ingredients You’ll Need for Raspberry Chocolate Lava Cupcakes

Alright, enough gushing (for now). Here’s what you’ll need for about 12 cupcakes:

For the cupcakes:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ½ cup hot water

For the raspberry lava filling:

• ½ cup fresh or frozen raspberries
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch (optional, if you like it thicker)

For optional garnish:

• Powdered sugar
• Extra raspberries
• A drizzle of melted chocolate (because obviously)

FYI: You can use frozen raspberries for the filling if fresh ones are pricey or out of season. IMO, it tastes just as amazing.

How to Make Raspberry Chocolate Lava Cupcakes

Here comes the fun part—and trust me, it’s way easier than people think. Let’s break it down step by step:

Step 1: Make the Raspberry Lava Filling

Why start here?

Because it needs to cool down before you stuff it into the cupcakes. (Ever tried squirting molten raspberry goo into a cupcake? Bad idea. Trust me.)

1. In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice.
2. Stir and let it cook down until the berries break apart and the mixture thickens.
3. If you like it really thick (so it doesn’t just seep into the cake), stir in cornstarch and cook for another minute.
4. Remove from heat and let it cool.

Pro tip: Resist the urge to eat it all with a spoon right now. I know it smells incredible, but… patience.

Step 2: Prepare the Chocolate Cupcake Batter

Because a good cupcake deserves a little TLC.

1. Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, cream the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then add vanilla extract.
5. Mix in the sour cream.
6. Gradually add dry ingredients into wet, alternating with hot water. Don’t overmix.
7. Your batter should look glossy and smooth—like something you’d like to swim in.

Step 3: Assemble the Cupcakes

Here’s where the magic happens.

1. Spoon some batter into each cupcake liner—just enough to cover the bottom.
2. Drop about a teaspoon of raspberry filling into the center of each.
3. Cover the filling with more batter until the liners are about ¾ full.
4. Bake for 18–22 minutes, or until a toothpick inserted near the edge (not center!) comes out clean.

Why not test the center? Because you want it gooey in there—that’s the whole point.

Step 4: Cool & Decorate

Okay, you’re almost there. Don’t ruin it by rushing.

1. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.
2. Once cooled slightly, dust with powdered sugar, top with extra raspberries, or drizzle melted chocolate over them like the fancy baker you now are.

Boom. Done.

Tips & Tricks for Ultimate Success

Because nobody wants sad, dry cupcakes (seriously).

Use high-quality cocoa powder.

It makes a huge difference in flavor. Don’t skimp.

Don’t overbake.

Chocolate cupcakes dry out faster than you can say “whoops.” Keep an eye on them.

Room-temperature ingredients.

This ensures your batter mixes smoothly without weird lumps.

Double the filling (if you’re brave).

Want more lava? Use more filling. Just don’t overstuff, or it might explode. (Unless you’re into that kind of chaos.)

Why You’ll Love This Recipe

Aside from the fact that it makes you look like a baking wizard, these cupcakes:

• Impress literally everyone who tries them.
• Take less than an hour from start to finish.
• Have a perfect balance of sweet, tart, and rich flavors.
• Are basically edible therapy on a plate.

Ever noticed how chocolate fixes bad moods almost instantly? Add raspberries to the mix and… well, let’s just say my Monday blues don’t stand a chance.

Serving & Storage

Best ways to enjoy:

• Warm (obviously) with a scoop of vanilla ice cream.
• At room temperature with coffee or tea.
• Cold straight from the fridge—still incredible, IMO.

How to store:

• Keep them in an airtight container at room temp for up to 2 days.
• Or in the fridge for up to 5 days.
• You can even freeze them (unfrosted) for up to a month.

Just don’t microwave them too long when reheating, unless you enjoy eating lava rocks.

Can I Customize This Recipe?

Oh, absolutely. In fact, why wouldn’t you?

• Swap raspberries for strawberries, blackberries, or even cherries if you’re feeling adventurous.
• Add a pinch of chili powder to the batter for a spicy kick.
• Use white chocolate instead of dark if you’re into that (no judgment… okay, maybe a little).

Get creative! After all, the kitchen is your playground, right?

FAQs about Raspberry Chocolate Lava Cupcakes

Do I have to use sour cream?

You don’t have to, but it makes the cupcakes super moist and rich. You can sub with plain Greek yogurt if you like.

Can I make this recipe gluten-free?

Sure thing. Just use a good 1:1 gluten-free flour blend.

Can I skip the filling?

Uh, you could, but then you’re just making regular chocolate cupcakes. Which are fine… but not as epic.

Related Recipes

• Chocolate Lasagna Cupcakes Recipe
• Coconut Cream Pie Cupcakes Recipe
• Nutella Puff Pastries Recipe

Final Thoughts about Raspberry Chocolate Lava Cupcakes

So, what are you waiting for? These Raspberry Chocolate Lava Cupcakes are basically the edible equivalent of a standing ovation. They’re rich, they’re gooey, they’re sweet with just enough sass from the raspberries—kinda like your favorite friend who always brings the drama in the best way. 😉

Bake them for your family, your crush, or just yourself (because you deserve it, obviously). And don’t forget to post a pic on Instagram so everyone can be jealous.

Now go on—grab your whisk, channel your inner dessert wizard, and make some cupcake magic happen.

Any questions? Or better yet—any leftover cupcakes? Asking for a friend. 😉