Introduction

These Raspberry Chocolate Lava Cupcakes are a delightful treat for chocolate and fruit lovers alike. Each cupcake hides a gooey raspberry center, topped with a silky raspberry buttercream and finished with fresh raspberries and dark chocolate shavings. Perfect for any special occasion or a cozy dessert at home.

A chocolate cupcake in a white paper liner with three visible layers: the bottom layer is dark moist chocolate cake, the middle is a glossy deep red raspberry filling oozing out, and the top layer is light pink soft frosting piped in swirls. On top of the frosting is a single fresh red raspberry and small pieces of dark chocolate scattered around and on the frosting. The cupcake is placed on a white marbled surface with parts of other similar cupcakes blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

1/2 cup boiling water

1/2 cup raspberry preserves

Fresh raspberries for garnish

1 cup unsalted butter, softened (for frosting)

3 1/2 cups powdered sugar

1/4 cup raspberry puree

1 teaspoon vanilla extract (for frosting)

A pinch of salt

Dark chocolate shavings

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

Step 3: Cream the softened butter and sugar using a mixer until light and fluffy.

Step 4: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Step 5: Alternately add the dry mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients.

Step 6: Stir in the hot boiling water until the batter is smooth.

Step 7: Fill each cupcake liner halfway with batter. Add a teaspoon of raspberry preserves into the center, then cover with more batter until liners are about three-quarters full.

Step 8: Bake for 18-22 minutes, or until a toothpick inserted near the edge comes out clean. Let cupcakes cool completely before transferring to a wire rack.

Step 9: For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and continue beating.

Step 10: Mix in the raspberry puree, vanilla extract, and a pinch of salt until smooth and fluffy.

Step 11: Frost the cooled cupcakes with raspberry buttercream. Top each cupcake with fresh raspberries and dark chocolate shavings for an elegant finish.

Tips & Variations

Use fresh or frozen raspberries to make your own raspberry puree if you don’t have store-bought.

For an extra rich chocolate flavor, use Dutch-processed cocoa powder in the batter.

To make these cupcakes vegan, substitute eggs with flax eggs and use dairy-free butter and milk alternatives.

Add a dash of espresso powder to the batter to enhance the chocolate depth without adding coffee flavor.

FAQs

Can I use frozen raspberry preserves?

Yes, frozen raspberry preserves work well. Just make sure they are thawed to room temperature before using to easily add the raspberry filling.

How do I prevent the raspberry filling from leaking out during baking?

Fill the liners halfway before adding a small spoonful of raspberry preserves and then cover with sufficient batter to fully encase the filling. Avoid overfilling the liners to prevent spilling.