Introduction

These Decadent Raspberry Chocolate Lava Cupcakes combine rich chocolate cake with a luscious raspberry molten center. Topped with a smooth raspberry buttercream and fresh raspberries, they’re sure to impress at any gathering or as a special treat.

A dark chocolate cupcake with a moist, crumbly texture is topped with a smooth, thick pink frosting layer that is decorated with chunks of dark chocolate and a fresh red raspberry. The cupcake is partially eaten, revealing a flowing, glossy deep red berry filling inside that drips down the front. The cupcake rests on a white marbled surface, with more similar cupcakes blurred softly in the background. photo taken with an iphone --ar 4:5 --v 7

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 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 Pinch of salt (Balances sweetness.)

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.
Step 4: Alternately add the dry mixture and buttermilk to the wet ingredients, then mix in boiling water until smooth.
Step 5: Spoon the batter into the muffin tins, add raspberry preserves in the center, and fill with more batter.
Step 6: Bake for 18 to 22 minutes until a toothpick near the edge comes out clean.
Step 7: Prepare the raspberry buttercream by beating butter, then gradually adding powdered sugar, raspberry puree, vanilla, and salt until smooth.
Step 8: Frost cooled cupcakes with raspberry buttercream and garnish with fresh raspberries.

Tips & Variations

Use a gluten-free flour blend to make these cupcakes suitable for gluten-intolerant guests.
For a vegan version, replace eggs with flax eggs and use non-dairy butter and milk alternatives.
Ensure the boiling water is fully incorporated to keep the batter silky and smooth.
Freeze some cupcakes after frosting for a make-ahead dessert option.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving to enjoy the best texture. The frosting may firm up when chilled, so a few minutes at room temperature will soften it nicely. For longer storage, freeze unfrosted cupcakes and thaw before frosting and serving.

How to Serve

A dark chocolate cupcake with three visible layers: a moist dark brown cake base, a thick glossy dark red raspberry filling in the center flowing out, and a smooth bright pink frosting swirled on top in a circular pattern. The frosting is decorated with small, irregular dark chocolate pieces and topped with a whole fresh raspberry. The cupcake is surrounded by other cupcakes with the same design, all on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them in an airtight container. Frost them just before serving for the freshest taste and appearance.

What if I don’t have raspberry preserves for the molten center?

You can substitute with other fruit jams or preserves, but the raspberry flavor pairs best with the chocolate. Alternatively, use fresh berry puree thickened slightly for a similar effect.