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Raspberry Chocolate Lava Cupcakes Recipe

★★★★★

4.9 from 118 reviews
  • Author: Lily
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x

Description

Delight in these Raspberry Chocolate Lava Cupcakes, featuring moist chocolate cupcakes with a molten raspberry center, topped with luscious raspberry buttercream and garnished with fresh raspberries and dark chocolate shavings. A perfect treat that combines rich chocolate and fruity tartness for an indulgent dessert experience.

Ingredients

Scale

Cupcake Batter

  • 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

Frosting

  • 1 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1/4 cup raspberry puree
  • 1 teaspoon vanilla extract
  • A pinch of salt

Garnish

  • Fresh raspberries
  • Dark chocolate shavings

Instructions

  1. Preparation: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside this mixture.
  3. Cream Butter and Sugar: Using a mixer, beat the softened butter and sugar together until the mixture is light and fluffy to incorporate air for a tender crumb.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract for depth of flavor.
  5. Combine Mixtures: Alternately add the dry ingredient mixture and buttermilk to the creamed butter mixture, starting and ending with the dry ingredients, mixing just until combined after each addition.
  6. Add Boiling Water: Stir in the hot boiling water carefully until the batter reaches a smooth consistency, intensifying the chocolate flavor.
  7. Fill Cupcake Liners: Fill each cupcake liner halfway with the batter. Add a teaspoon of raspberry preserves to the center of each and cover with more batter until the liners are about 3/4 full to create the lava filling.
  8. Bake: Bake the cupcakes for 18-22 minutes or until a toothpick inserted into the cupcake (avoiding the raspberry center) comes out clean. Let them cool completely on a wire rack before frosting.
  9. Make Frosting: Beat softened butter until creamy. Gradually add powdered sugar while continuing to beat. Mix in raspberry puree, vanilla extract, and a pinch of salt until the frosting is smooth and fluffy.
  10. Frost and Garnish: Frost the cooled cupcakes generously with the raspberry buttercream. Garnish with fresh raspberries and dark chocolate shavings for an elegant finish.

Notes

  • Ensure the cupcakes are completely cool before frosting to prevent the buttercream from melting.
  • You can substitute raspberry preserves with any berry jam of your choice for variation.
  • For a smoother raspberry puree, strain the puree to remove seeds if desired.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
  • To soften butter quickly, leave it at room temperature for about 30 minutes or microwave in short bursts.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate lava cupcakes, raspberry chocolate cupcakes, molten center cupcakes, raspberry buttercream frosting, chocolate desserts

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Find it online: https://flavorbylily.com/raspberry-chocolate-lava-cupcakes-recipe/