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Raspberry Chocolate Lava Cupcakes Recipe

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4.6 from 107 reviews

These Raspberry Chocolate Lava Cupcakes combine rich chocolate cake with a molten raspberry center, topped with a luscious raspberry buttercream. Perfect for chocolate and berry lovers looking for an indulgent treat with a fruity twist.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients for Cupcakes

  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup boiling water
  • 1/2 cup raspberry preserves

Buttercream Frosting

  • 1 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1/4 cup raspberry puree
  • 1 teaspoon vanilla extract
  • A pinch of salt

Garnish

  • Fresh raspberries
  • Dark chocolate shavings

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution of leavening and flavor.
  3. Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for added aroma.
  4. Combine Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently to avoid overmixing. Stir in the boiling water until the batter is smooth and well combined.
  5. Prepare Cupcakes: Fill each cupcake liner halfway with batter. Spoon about a teaspoon of raspberry preserves into the center of each, then cover with more batter until the liners are about three-quarters full, creating a filled center.
  6. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the edge (not the center) comes out clean, indicating the cupcake is baked but the center remains molten. Let cupcakes cool completely in the pan before removing.
  7. Make Buttercream: Beat the softened butter until creamy. Gradually add powdered sugar, mixing well after each addition. Blend in the raspberry puree, vanilla extract, and a pinch of salt until the buttercream is smooth, fluffy, and spreadable.
  8. Frost and Garnish: Frost the cooled cupcakes generously with the raspberry buttercream. Garnish each cupcake with fresh raspberries and dark chocolate shavings for an elegant finish.

Notes

  • Be careful not to overbake; the lava center should remain gooey.
  • Use fresh raspberries for garnish to add freshness and color contrast.
  • The boiling water helps create a moist and tender cupcake texture.
  • Raspberry preserves work best as the filling for a balance of tartness and sweetness.
  • Chill buttercream slightly if it becomes too soft to pipe or spread.

Keywords: chocolate cupcakes, raspberry lava cupcakes, molten center cupcakes, chocolate raspberry dessert, raspberry buttercream, baked cupcakes

Find it online: https://nayabaker.com/raspberry-chocolate-lava-cupcakes-recipe/