Description
Indulge in these Decadent Raspberry Chocolate Lava Cupcakes featuring a rich chocolate base with a molten raspberry preserves center, topped with a luscious raspberry buttercream frosting and fresh raspberries for garnish. Perfectly moist and bursting with raspberry and chocolate flavor, these cupcakes are a crowd-pleaser for any occasion.
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 (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 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.)
Raspberry Buttercream Frosting
- 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 Pinch of salt (Balances sweetness.)
Garnish
- 1/2 cup Fresh raspberries (Use these for garnish.)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners, ensuring the setup is ready for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt thoroughly to combine evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and sugar together until the mixture is light and fluffy, then incorporate the eggs and vanilla extract, mixing well after each addition.
- Combine Wet and Dry: Alternately add the dry flour mixture and buttermilk to the wet ingredients, mixing gently until just combined. Then, stir in the boiling water carefully to create a smooth batter.
- Fill Muffin Tins: Spoon half of the batter into the cupcake liners. Add a teaspoon of raspberry preserves in the center of each, then cover with remaining batter to seal in the molten raspberry center.
- Bake: Bake the cupcakes in the preheated oven for 18 to 22 minutes, or until a toothpick inserted near the edges comes out clean, indicating they are perfectly baked.
- Prepare Frosting: While the cupcakes bake, beat the unsalted butter for the frosting until creamy. Gradually add powdered sugar, raspberry puree, vanilla extract, and a pinch of salt. Continue beating until the buttercream is smooth and fluffy.
- Frost and Garnish: Allow cupcakes to cool completely before frosting. Use a spatula or piping bag to frost each cupcake generously, then garnish with fresh raspberries on top for a beautiful presentation and added fresh flavor.
Notes
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
- To make these cupcakes vegan, substitute with flax eggs and non-dairy butter alternatives.
- Using boiling water in the batter intensifies the cocoa flavor and ensures moist cupcakes.
- Be careful not to overbake to maintain a gooey lava center.
- Fresh or frozen raspberries can be used for the puree and garnish.
- Raspberry preserves add a delightful molten surprise inside the cupcake.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate lava cupcakes, raspberry cupcakes, molten chocolate dessert, chocolate raspberry cupcakes, homemade cupcakes, raspberry buttercream
