Decadent Raspberry Chocolate Lava Cupcakes You’ll Adore Recipe

Introduction

These Decadent Raspberry Chocolate Lava Cupcakes combine rich chocolate with a luscious raspberry center, creating a delightful molten surprise in every bite. Perfect for special occasions or whenever you crave an indulgent treat.

Ingredients

• 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)
• 1/2 cup fresh raspberries (Use these for 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 salt (Balances sweetness)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Step 2: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
3. Step 3: In a large mixing bowl, cream the unsalted butter and sugar together until light and fluffy, then add the eggs and vanilla extract.
4. Step 4: Alternately add the dry mixture and buttermilk to the wet ingredients, then mix in boiling water until smooth.
5. Step 5: Spoon the batter into the muffin tins, add raspberry preserves in the center, and fill with more batter.
6. Step 6: Bake for 18 to 22 minutes until a toothpick near the edge comes out clean.
7. Step 7: Prepare the raspberry buttercream by beating butter, then gradually adding powdered sugar, raspberry puree, vanilla, and salt until smooth.
8. Step 8: Frost cooled cupcakes with raspberry buttercream and garnish with fresh raspberries.

Tips & Variations

• For a vegan version, replace eggs with flax eggs and use non-dairy butter in both the batter and frosting.
• Swap raspberry preserves with other fruit jams like strawberry or cherry for a different flavor.
• To intensify the chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa.
• Chill the frosting slightly before frosting to help it hold its shape better.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture. The frosting may firm up when chilled, so allow it to soften slightly before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. This will maintain the cupcake’s texture without sacrificing flavor.

How do I ensure the lava center stays molten?

Adding raspberry preserves in the center after spooning some batter in the muffin tin creates the molten core. Be careful not to overfill the liners so the preserves remain enclosed while baking, allowing the center to stay soft.

Decadent Raspberry Chocolate Lava Cupcakes You’ll Adore Recipe

Print Recipe

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4.8 from 79 reviews

Indulge in these Decadent Raspberry Chocolate Lava Cupcakes, featuring a rich chocolate base with a molten raspberry center. Topped with a luscious raspberry buttercream and fresh raspberries, these cupcakes combine intense chocolate flavor with a burst of fruity freshness for an unforgettable dessert experience.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 cup All-purpose flour (Swap with gluten-free flour blend for a 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
• 1 cup Boiling water
• 1 tbsp Raspberry preserves

Frosting

• 1/2 cup Unsalted butter
• 2 cups Powdered sugar
• 1/3 cup Raspberry puree
• 1 tsp Vanilla extract
• 1 pinch Salt

Garnish

• 1/2 cup Fresh raspberries

Instructions

1. Preheat Oven: 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.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
3. Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and sugar together until light and fluffy, which incorporates air and creates a tender cupcake texture. Then add the eggs and vanilla extract, mixing thoroughly.
4. Combine Wet and Dry Ingredients: Alternately add the dry mixture and buttermilk to the wet ingredients, mixing gently to combine. Then stir in the boiling water until the batter is smooth and slightly thin, which helps create a moist crumb.
5. Fill Cupcake Liners: Spoon a portion of the batter into each cupcake liner halfway. Add a small dollop (about 1 tsp) of raspberry preserves in the center, then cover with more batter to fill three-quarters full, creating the molten raspberry center.
6. Bake: Place in the oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick near the edge of a cupcake; it should come out clean or with moist crumbs but no wet batter.
7. Make Raspberry Buttercream: While cupcakes bake, beat the butter until creamy. Gradually add powdered sugar, raspberry puree, vanilla extract, and a pinch of salt, beating until the frosting is smooth and fluffy.
8. Frost and Garnish: Once cupcakes are completely cooled, frost them generously with the raspberry buttercream and garnish each with fresh raspberries for an elegant finish and burst of freshness.

Notes

• To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
• For a dairy-free version, use non-dairy butter alternatives and non-dairy milk in place of butter and buttermilk.
• Vegan substitution can be made by using flax eggs instead of large eggs and non-dairy butter.
• Ensure the cocoa powder is unsweetened for the best chocolate flavor contrast with the raspberry filling.
• The boiling water is crucial to activate the cocoa and produce a moist cupcake texture; do not skip this step.
• Raspberry preserves in the center create the molten lava effect—add carefully to avoid mixing into the batter.
• Cool cupcakes completely before frosting to prevent the buttercream from melting.

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