Decadent Raspberry Chocolate Lava Cupcakes You’ll Adore Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
