Decadent Raspberry Chocolate Lava Cupcakes Recipe
These Decadent Raspberry Chocolate Lava Cupcakes feature a rich, moist chocolate cake with a molten raspberry center. Topped with a luscious raspberry buttercream and fresh raspberries, they offer a perfect balance of tartness and sweetness in every bite. Ideal for chocolate and fruit lovers looking for an indulgent yet refined dessert.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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)
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 and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure cupcakes don’t stick and bake evenly.
- 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 thoroughly.
- 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 Wet and Dry Ingredients: Alternately add the dry mixture and buttermilk to the wet ingredients, mixing gently between additions, then incorporate the boiling water until the batter is smooth and uniform.
- Fill Cupcake Liners: Spoon batter into the muffin tins halfway, drop 1 tablespoon of raspberry preserves in the center of each, then cover with more batter until each cup is about three-quarters full.
- Bake: Bake for 18 to 22 minutes or until a toothpick inserted near the edge of a cupcake comes out clean, indicating doneness.
- Prepare Buttercream: While the cupcakes bake and cool, beat the butter until creamy, then gradually add powdered sugar, raspberry puree, vanilla extract, and a pinch of salt until the mixture is smooth and spreadable.
- Frost and Garnish: Once cupcakes are completely cooled, frost them generously with the raspberry buttercream and garnish each with fresh raspberries for a beautiful finish.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Replace unsalted butter with dairy-free alternatives to make this recipe dairy-free.
- Flax eggs can be used in place of large eggs for a vegan option.
- Use pure vanilla extract for the best flavor in both batter and frosting.
- Adding boiling water to the batter helps intensify the chocolate flavor and ensures a moist crumb.
- Check cupcakes early at 18 minutes to avoid overbaking and preserve the molten raspberry center.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Keywords: chocolate lava cupcakes, raspberry chocolate cupcakes, molten center cupcakes, raspberry buttercream frosting, chocolate desserts