Decadent Raspberry Chocolate Lava Cupcakes You’ll Adore Recipe
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.
- 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
Scale
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
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution.
- 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.
- Add eggs and vanilla: Beat in the two large eggs one at a time followed by the vanilla extract, ensuring each is fully incorporated.
- 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.
- Mix in boiling water: Carefully stir in the boiling water until the batter is smooth; this helps create a moist cupcake texture.
- 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.
- Bake: Bake the cupcakes in the preheated oven for 18 to 22 minutes or until a toothpick inserted near the edge comes out clean.
- 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.
- 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
