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Raspberry Chocolate Lava Cupcakes

Decadent Raspberry Chocolate Lava Cupcakes You'll Adore

Indulge in these Raspberry Chocolate Lava Cupcakes, featuring a gooey raspberry center and rich chocolate flavor, perfect for any occasion!
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 15 minutes
Total Time 57 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 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.
  • 1/2 cup Fresh raspberries Use these for garnish.
For the Raspberry Buttercream
  • 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.

Equipment

  • Muffin tin
  • Electric mixer
  • mixing bowls
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
  3. In a large mixing bowl, cream the unsalted butter and sugar together until light and fluffy, then add the eggs and vanilla extract.
  4. Alternately add the dry mixture and buttermilk to the wet ingredients, then mix in boiling water until smooth.
  5. Spoon the batter into the muffin tins, add raspberry preserves in the center, and fill with more batter.
  6. Bake for 18 to 22 minutes until a toothpick near the edge comes out clean.
  7. Prepare the raspberry buttercream by beating butter, adding powdered sugar, raspberry puree, vanilla, and salt until smooth.
  8. Frost cooled cupcakes with raspberry buttercream and garnish with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 250IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Ensure room temperature ingredients for better mixing. Let cupcakes cool completely before frosting to prevent melting.

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