Description

Indulge in these Decadent Raspberry Chocolate Lava Cupcakes, a perfect blend of rich chocolate and tangy raspberry flavors. With a molten raspberry center and a luscious raspberry buttercream frosting, these cupcakes offer a delightful dessert experience that balances sweetness and tartness beautifully.

Ingredients

Scale

Cupcake Batter

1 cup All-purpose flour (Swap with gluten-free flour blend for a gluten-free option.)
1/2 cup Unsweetened cocoa powder (Make sure it’s unsweetened for the best results.)
1 tsp Baking soda (Avoid substituting with baking powder.)
1/4 tsp Salt (Consider using kosher salt for a deeper taste.)
1/2 cup Unsalted butter (For a dairy-free twist, use non-dairy butter instead.)
1 cup Sugar (You can replace it with a sugar substitute if desired.)
2 large Eggs (You can use flax eggs for a vegan alternative.)
1 tsp Vanilla extract (Always opt for pure vanilla for the best outcome.)
1/2 cup Buttermilk (Substitute with milk mixed with lemon juice or non-dairy milk.)
1 cup Boiling water (This step is essential, so don’t skip it!)
1 tbsp Raspberry preserves (Gives you that unforgettable molten center.)

Frosting and Garnish

1/2 cup Unsalted butter (Replace with non-dairy butter for a lighter option.)
2 cups Powdered sugar (Sugar substitutes can offer a lighter sweetness.)
1/3 cup Raspberry puree (Use fresh or frozen raspberries, blended smooth.)
1 tsp Vanilla extract (Just like in the cupcake batter, pure vanilla is key.)
1 pinch Pinch of salt (Balances sweetness.)
1/2 cup Fresh raspberries (Use these for garnish.)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and ensure easy removal after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined for a smooth batter.
Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and sugar together until the mixture is light and fluffy, which helps create a tender cupcake texture, then add the eggs one at a time followed by the vanilla extract, mixing well after each.
Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix thoroughly but avoid overmixing to keep cupcakes tender.
Add Boiling Water: Slowly incorporate the boiling water into the batter, mixing until smooth, which intensifies the chocolate flavor and creates a moist texture.
Fill Cupcake Liners and Add Raspberry Center: Spoon batter into muffin tins about halfway, add a teaspoon of raspberry preserves in the center, then cover with remaining batter to encase the preserves for the molten lava effect.
Bake: Bake for 18 to 22 minutes until a toothpick inserted near the edge of the cupcake comes out clean, ensuring that the molten center remains gooey.
Prepare Raspberry Buttercream: Beat the unsalted butter until creamy, gradually add powdered sugar, then blend in raspberry puree, vanilla extract, and a pinch of salt until smooth and fluffy for a rich, tangy frosting.
Frost and Garnish: Once cupcakes are completely cooled, frost them generously with the raspberry buttercream and garnish each with fresh raspberries for a stunning presentation and added freshness.

Notes

For a gluten-free version, swap all-purpose flour with a gluten-free flour blend.
To make these cupcakes vegan, substitute eggs with flax eggs and use non-dairy butter along with plant-based milk.
Ensure the cocoa powder is unsweetened to keep the chocolate flavor rich and balanced.
Do not skip the boiling water; it enhances the chocolate flavor and results in a moist cupcake.
Use fresh raspberries for garnish to add a fresh, vibrant touch and texture contrast.
Be careful not to overbake to maintain the molten lava center consistency.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 320 kcal
Sugar: 32 g
Sodium: 150 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 55 mg

Keywords: raspberry chocolate lava cupcakes, molten lava cupcakes, raspberry buttercream cupcakes, chocolate raspberry dessert, moist chocolate cupcakes