Decadent Raspberry Chocolate Lava Cupcakes You’ll Adore Recipe

Introduction

Indulge in these Decadent Raspberry Chocolate Lava Cupcakes, where rich chocolate meets a luscious raspberry center. Topped with a creamy raspberry buttercream and fresh raspberries, they make a perfect treat for any occasion.

Ingredients

• 1 cup All-purpose flour (or gluten-free flour blend)
• 1/2 cup Unsweetened cocoa powder
• 1 tsp Baking soda
• 1/4 tsp Salt (kosher salt recommended)
• 1/2 cup Unsalted butter (or non-dairy butter)
• 1 cup Sugar (or sugar substitute)
• 2 large Eggs (or flax eggs for vegan option)
• 1 tsp Vanilla extract
• 1/2 cup Buttermilk (or milk mixed with lemon juice/non-dairy milk)
• 1 cup Boiling water
• 1 tbsp Raspberry preserves
• 1/2 cup Fresh raspberries (for garnish)
• For the Raspberry Buttercream:
• 1/2 cup Unsalted butter (or non-dairy butter)
• 2 cups Powdered sugar (or sugar substitute)
• 1/3 cup Raspberry puree (fresh or frozen, blended)
• 1 tsp Vanilla extract
• 1 pinch Salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Step 2: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
3. 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 and mix well.
4. Step 4: Alternately add the dry mixture and buttermilk to the wet ingredients, mixing gently after each addition. Stir in the boiling water until the batter is smooth.
5. Step 5: Spoon half of the batter evenly into the cupcake liners. Add about 1 teaspoon of raspberry preserves to the center of each, then cover with the remaining batter.
6. Step 6: Bake for 18 to 22 minutes, or until a toothpick inserted near the edge comes out clean. Remove from oven and allow cupcakes to cool completely.
7. Step 7: To prepare the raspberry buttercream, beat the butter until creamy. Gradually add powdered sugar, raspberry puree, vanilla extract, and a pinch of salt. Beat until smooth and fluffy.
8. Step 8: Frost the cooled cupcakes with the raspberry buttercream and garnish each with fresh raspberries.

Tips & Variations

• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
• Use non-dairy butter and milk alternatives to make the recipe dairy-free or vegan.
• Try adding a hint of espresso powder to the batter to enhance the chocolate flavor.
• For a festive look, sprinkle some crushed freeze-dried raspberries on top of the frosting.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving, or warm gently for 10-15 seconds in the microwave. The frosting may soften slightly when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare 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.

Can I use frozen raspberries for the puree?

Absolutely. Just thaw and blend them smoothly before using in the buttercream.

Decadent Raspberry Chocolate Lava Cupcakes You’ll Adore Recipe

Print Recipe

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Indulge in these Decadent Raspberry Chocolate Lava Cupcakes featuring rich, moist chocolate cupcakes with a molten raspberry jam center, topped with a creamy raspberry buttercream and fresh raspberry garnish. Perfect for chocolate and berry lovers seeking a luscious dessert with a beautiful balance of sweet and tart flavors.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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For the Cupcakes

• 1 cup All-purpose flour (or gluten-free flour blend for gluten-free option)
• 1/2 cup Unsweetened cocoa powder
• 1 tsp Baking soda
• 1/4 tsp Salt (kosher salt preferred)
• 1/2 cup Unsalted butter (or non-dairy butter for dairy-free option)
• 1 cup Sugar (or sugar substitute)
• 2 large eggs (or flax eggs for vegan alternative)
• 1 tsp Vanilla extract (pure vanilla recommended)
• 1/2 cup Buttermilk (or milk mixed with lemon juice/non-dairy milk)
• 1 cup Boiling water
• 1 tbsp Raspberry preserves
• 1/2 cup Fresh raspberries (for garnish)

For the Raspberry Buttercream

• 1/2 cup Unsalted butter (or non-dairy butter)
• 2 cups Powdered sugar (or sugar substitute)
• 1/3 cup Raspberry puree (fresh or frozen blended smooth)
• 1 tsp Vanilla extract
• 1 pinch Salt

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
2. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution.
3. Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream the unsalted butter and sugar together until the mixture becomes light and fluffy.
4. Add eggs and vanilla: Beat in the two large eggs one at a time followed by the vanilla extract, ensuring each is fully incorporated.
5. Add dry ingredients and buttermilk alternately: Gradually add the dry flour mixture to the wet mixture alternately with the buttermilk, mixing lightly after each addition to combine.
6. Mix in boiling water: Carefully stir in the boiling water until the batter is smooth; this helps create a moist cupcake texture.
7. Fill cupcake liners and add raspberry preserves: Spoon batter into the lined muffin tin about halfway, then add 1 tablespoon of raspberry preserves into the center of each, covering with more batter to fill nearly to the top.
8. Bake: Bake the cupcakes in the preheated oven for 18 to 22 minutes or until a toothpick inserted near the edge comes out clean.
9. Prepare raspberry buttercream: While cupcakes bake, beat unsalted butter until smooth, then gradually add powdered sugar, raspberry puree, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.
10. Cool and frost: Allow cupcakes to cool completely before frosting with the raspberry buttercream. Garnish each with fresh raspberries for an elegant finish.

Notes

• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
• To make it dairy-free, use non-dairy butter substitutes and plant-based milk for buttermilk.
• For a vegan version, replace eggs with flax eggs and use vegan butter alternatives.
• Be sure to use unsweetened cocoa powder to avoid overly sweet cupcakes.
• Do not substitute baking soda with baking powder as it may affect the texture.
• Adding boiling water to the batter hydrates the cocoa and creates a moist crumb.
• Store cupcakes in an airtight container; best eaten within 2 days for freshness.
• Raspberry puree can be made by blending fresh or thawed frozen raspberries until smooth.

Keywords: raspberry chocolate lava cupcakes, chocolate cupcakes with raspberry filling, molten chocolate cupcakes, raspberry buttercream frosting, easy chocolate cupcake recipe