Decadent Raspberry Chocolate Lava Cupcakes Recipe
Decadent Raspberry Chocolate Lava Cupcakes combine rich, moist chocolate cake with a gooey raspberry preserve center and a luscious raspberry buttercream frosting, creating an irresistible dessert perfect for special occasions or an everyday treat.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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.)
Frosting and 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.)
- 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 to prepare for baking the cupcakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to combine all the dry ingredients uniformly.
- Cream Butter and Sugar: 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 to incorporate.
- Combine Batter: Alternately add the dry ingredient mixture and buttermilk to the wet ingredients, mixing gently; then stir in the boiling water until the batter is smooth and well combined.
- Fill Cupcake Liners: Spoon the batter into the prepared muffin tins until halfway full, add a tablespoon of raspberry preserves into the center, and fill with more batter on top to enclose the filling.
- Bake Cupcakes: Bake for 18 to 22 minutes, until a toothpick inserted near the edge comes out clean, ensuring cupcakes are cooked but the center remains molten.
- Prepare Raspberry Buttercream: Beat the unsalted butter until creamy, then gradually add powdered sugar, raspberry puree, vanilla extract, and a pinch of salt; continue beating until the frosting is smooth and fluffy.
- Frost and Garnish: Once the cupcakes have cooled completely, spread the raspberry buttercream on top and garnish with fresh raspberries for a vibrant, elegant finish.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- To make these vegan, replace eggs with flax eggs and use non-dairy butter and milk alternatives.
- Keep the boiling water step as it helps to create a moist and tender cupcake texture.
- Make sure cupcakes are baked until a toothpick near the edge is clean to maintain the lava center.
- The raspberry preserves in the center creates the molten lava effect; do not omit.
- Use fresh raspberries for garnish for the best flavor and presentation.
Keywords: chocolate lava cupcakes, raspberry chocolate cupcakes, molten center cupcakes, raspberry buttercream frosting, decadent chocolate desserts
