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, for the frosting)

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 (For the frosting, pure vanilla is key)

1 pinch salt (Balances sweetness in the frosting)

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 all-purpose flour, unsweetened cocoa powder, baking soda, and salt.

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, mixing well.

Step 4: Alternately add the dry mixture and buttermilk to the wet ingredients, mixing gently after each addition.

Step 5: Stir in the boiling water carefully until the batter is smooth and well combined.

Step 6: Spoon a small amount of batter into each muffin cup, then add a teaspoon of raspberry preserves in the center. Cover with more batter until each cup is about two-thirds full.

Step 7: Bake for 18 to 22 minutes or until a toothpick inserted near the edge comes out clean. Remove from oven and allow the cupcakes to cool completely.

Step 8: To make the raspberry buttercream, beat the unsalted butter until creamy. Gradually add powdered sugar, then mix in raspberry puree, vanilla extract, and a pinch of salt until smooth and fluffy.

Step 9: Frost the cooled cupcakes with the raspberry buttercream and garnish each with fresh raspberries.

Tips & Variations

For a vegan version, substitute eggs with flax eggs and use non-dairy butter and milk alternatives.

If fresh raspberries are not available, frozen raspberries work well for the puree and garnish.

To intensify the chocolate flavor, use high-quality cocoa powder and unsweetened chocolate if desired.

Ensure the boiling water is added slowly to prevent splattering and to help create a smooth batter.

FAQs

Can I make these cupcakes dairy-free?

Yes, simply replace unsalted butter with non-dairy butter and use a plant-based milk or buttermilk substitute in the recipe.

How do I know when the cupcakes are done?

Insert a toothpick near the edge of the cupcake (not the center) after about 18 minutes; it should come out clean or with a few moist crumbs for the best lava texture.