Introduction

These Raspberry Chocolate Lava Cupcakes combine rich, moist chocolate cake with a surprise raspberry center and a luscious raspberry buttercream frosting. Perfect for chocolate and fruit lovers looking to impress with a delectable homemade treat.

A close-up of a chocolate cupcake with three visible layers: a dark brown chocolate base at the bottom, a thick layer of bright red raspberry filling in the middle, and a fluffy light pink frosting on top. The frosting is decorated with small dark chocolate shavings spread over it and a fresh raspberry sits on top. Behind it, more cupcakes with the same pink frosting and raspberries are blurred out on a white marbled surface. A woman's hand is gently pulling the cupcake wrapper to show the gooey filling inside. The overall look is rich and colorful with a mix of dark, red, and soft pink shades. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened (for batter)
1 cup sugar
2 large eggs
1 teaspoon vanilla extract (for batter)
1/2 cup buttermilk
1/2 cup boiling water
1/2 cup raspberry preserves
Fresh raspberries for garnish
1 cup unsalted butter, softened (for buttercream)
3 1/2 cups powdered sugar
1/4 cup raspberry puree
1 teaspoon vanilla extract (for buttercream)
A pinch of salt
Dark chocolate shavings for garnish

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 flour, cocoa powder, baking soda, and salt.
Step 3: In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 4: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in the boiling water until the batter is smooth.
Step 5: Fill each cupcake liner halfway with batter. Spoon a teaspoon of raspberry preserves into the center of each, then cover with more batter until the liners are about 3/4 full.
Step 6: Bake for 18-22 minutes or until a toothpick inserted into the edge comes out clean. Allow the cupcakes to cool completely.
Step 7: To make the buttercream, beat the softened butter until creamy. Gradually add powdered sugar, then mix in raspberry puree, vanilla extract, and a pinch of salt until smooth and fluffy.
Step 8: Frost the cooled cupcakes with the raspberry buttercream. Garnish with fresh raspberries and dark chocolate shavings.

Tips & Variations

Use fresh raspberries for garnish to add a fresh burst of flavor and contrast to the rich chocolate.
For a more intense chocolate flavor, try substituting half of the unsweetened cocoa powder with melted dark chocolate.
If you don’t have buttermilk, mix 1/2 cup milk with 1/2 teaspoon vinegar or lemon juice and let sit for 5 minutes as a substitute.
To make the raspberry buttercream less sweet, reduce powdered sugar slightly and add more raspberry puree.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Before serving, bring to room temperature for the best flavor and texture. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting and serving.

How to Serve

A dark chocolate cupcake with a white ridged paper liner, topped with light pink whipped frosting that is smooth and fluffy. On top of the frosting, there are small pieces of dark chocolate shavings, adding texture and color contrast. The cupcake is cut open in the center, showing a bright red raspberry filling inside that looks juicy and thick. Around the cupcake, there are fresh raspberries scattered on a white marbled surface, enhancing the sweet and fresh look of the scene. In the background, more cupcakes with the same pink frosting and raspberries on top are placed slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this recipe?

Yes, frozen raspberries can be used for the puree and garnish. Just thaw them completely and drain any excess liquid before using to avoid soggy buttercream or cupcakes.

How do I know when the cupcakes are done baking?

The cupcakes are done when a toothpick inserted near the edge comes out clean or with a few moist crumbs attached. Avoid inserting it into the center where the raspberry preserves is, as it will be gooey.