Description

Indulge in these Decadent Raspberry Chocolate Lava Cupcakes featuring a rich, moist chocolate cake with a molten raspberry center. Topped with a luscious raspberry buttercream and garnished with fresh raspberries, this recipe blends the tartness of raspberries with smooth chocolate for a truly irresistible dessert.

Ingredients

Scale

Cake

1 cup All-purpose flour (or gluten-free flour blend for gluten-free option)
1/2 cup Unsweetened cocoa powder
1 tsp Baking soda
1/4 tsp Salt
1/2 cup Unsalted butter
1 cup Sugar
2 large Eggs
1 tsp Vanilla extract
1/2 cup Buttermilk (or milk with lemon juice/non-dairy milk)
1 cup Boiling water
1 tbsp Raspberry preserves

Frosting and Garnish

1/2 cup Unsalted butter
2 cups Powdered sugar
1/3 cup Raspberry puree (fresh or frozen, blended)
1 tsp Vanilla extract
1 pinch Salt
1/2 cup Fresh raspberries (for garnish)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
Mix Dry Ingredients: In a medium bowl, whisk together flour, unsweetened cocoa powder, baking soda, and salt until well combined.
Cream Butter and Sugar: In a large bowl, cream unsalted butter and sugar together until light and fluffy for a smooth base.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract to enhance flavor.
Combine Ingredients: Alternately add the dry mixture and buttermilk to the wet ingredients, mixing gently to avoid overmixing.
Add Boiling Water: Carefully mix in boiling water until the batter is smooth and well incorporated.
Fill Cupcake Liners: Spoon batter into muffin tins halfway, place a small dollop of raspberry preserves in the center, and cover with more batter.
Bake: Bake for 18 to 22 minutes, or until a toothpick inserted near the edge comes out clean. Let cupcakes cool completely.
Prepare Frosting: Beat unsalted butter until creamy, then gradually add powdered sugar, raspberry puree, vanilla extract, and a pinch of salt until smooth and fluffy.
Frost and Garnish: Spread the raspberry buttercream evenly on cooled cupcakes and garnish each with fresh raspberries for an elegant finish.

Notes

For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
For a dairy-free or vegan option, use non-dairy butter and flax eggs instead of butter and eggs.
Use pure vanilla extract for the best flavor results.
Ensure the cocoa powder is unsweetened for optimal taste.
Be careful not to overmix the batter to keep cupcakes light and fluffy.
The boiling water is crucial to achieve a moist texture and intense chocolate flavor.
Use fresh or frozen raspberries for the raspberry puree depending on availability.

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

Nutrition

Serving Size: 1 cupcake
Calories: 350 kcal
Sugar: thirty five grams
Sodium: 180 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 5 g
Trans Fat: 0.2 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 70 mg

Keywords: chocolate lava cupcakes, raspberry cupcakes, molten center cupcakes, raspberry chocolate dessert, chocolate cupcakes with raspberry buttercream