Introduction

These Decadent Raspberry Chocolate Lava Cupcakes combine rich chocolate with a molten raspberry center for a truly indulgent treat. Topped with luscious raspberry buttercream, they’re perfect for any special occasion or a delightful everyday dessert.

A close-up of a chocolate cupcake with three visual layers: the bottom is dark, moist chocolate cake, in the center a thick, glossy red raspberry filling with a slightly runny texture flows out, and the top is a smooth pink frosting swirled in a spiral pattern. The frosting is decorated with small dark chocolate chunks around the edge, and a fresh bright red raspberry sits on top in the center. Additional similar cupcakes are blurred in the background on a white marbled surface, and a woman's hand reaches to hold one. Photo taken with an iphone --ar 4:5 --v 7

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)
1 tsp Vanilla extract (pure)
1/2 cup Buttermilk (or milk 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)
1 tsp Vanilla extract (pure)
Pinch of salt

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
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, mixing well.
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.
Step 5: Spoon the batter into the muffin tins halfway. Add about a teaspoon of raspberry preserves in the center, then cover with more batter to fill the cups.
Step 6: Bake for 18 to 22 minutes. A toothpick inserted near the edge should come out clean when they are done.
Step 7: While the cupcakes cool, prepare the raspberry buttercream. Beat the butter until creamy, then gradually add powdered sugar, raspberry puree, vanilla extract, and a pinch of salt. Mix until smooth.
Step 8: Once cupcakes are cooled, frost them generously with the raspberry buttercream and garnish with fresh raspberries.

Tips & Variations

For a vegan version, substitute flax eggs and use non-dairy butter throughout the recipe.
Using boiling water in the batter intensifies the chocolate flavor and ensures a smooth texture—don’t skip this step.
Try different berry preserves like blackberry or strawberry for a twist on the lava center.
Use gluten-free flour blend to make these cupcakes gluten-free without compromising texture.
Chill the buttercream briefly before frosting if it feels too soft to work with.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor. If needed, gently warm the cupcakes in the microwave for 10-15 seconds to revive the molten center.

How to Serve

A rich dark chocolate cupcake is cut open to show a bright red raspberry filling oozing out from its moist center. The cupcake is topped with a thick swirl of smooth pink frosting, sprinkled with small dark chocolate shards. In the background, there are more cupcakes decorated with the same pink frosting and each crowned with a fresh red raspberry. All cupcakes sit on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them refrigerated without frosting. Apply the raspberry buttercream and garnish just before serving for the freshest taste.

What if I don’t have raspberry preserves?

You can substitute with any fruit jam or jelly of your choice, though raspberry preserves provide the perfect balance of tartness and sweetness that complements the chocolate beautifully.

Decadent Raspberry Chocolate Lava Cupcakes You’ll Adore Recipe

Print Recipe

★★★★★

4.7 from 85 reviews

Decadent Raspberry Chocolate Lava Cupcakes feature a moist chocolate cupcake with a molten raspberry preserve center, topped with a luscious raspberry buttercream frosting and fresh raspberries. Perfectly balancing rich chocolate and bright raspberry flavors, this recipe promises an indulgent dessert experience that’s both impressive and easy to make.

Author: Bella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 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 a gluten-free option)
1/2 cup Unsweetened cocoa powder
1 tsp Baking soda
1/4 tsp Salt (kosher salt recommended)
1/2 cup Unsalted butter
1 cup Sugar
2 large eggs
1 tsp Vanilla extract
1/2 cup Buttermilk (or milk mixed with lemon juice or 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
2 cups Powdered sugar
1/3 cup Raspberry puree (fresh or frozen, blended smooth)
1 tsp Vanilla extract
1 pinch Salt

Instructions

Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking and make removal easy.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure they are well combined and aerated.
Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and sugar together with an electric mixer until the mixture is light and fluffy, which helps create a tender crumb.
Add Eggs and Vanilla: Beat in the eggs one at a time followed by the vanilla extract, mixing thoroughly to incorporate air and create a smooth batter.
Combine Wet and Dry Mixtures: Alternately add the dry ingredient mixture and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
Add Boiling Water: Slowly mix in the boiling water until the batter is smooth. This step helps to bloom the cocoa for a richer chocolate flavor and creates a moist texture.
Fill Muffin Tins and Add Raspberry Preserves: Spoon half of the batter evenly into the prepared muffin cups. Add about 1 teaspoon of raspberry preserves in the center of each, then cover with remaining batter to seal in the molten raspberry center.
Bake: Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted near the edge comes out clean. Avoid inserting the toothpick in the center where the raspberry filling is located.
Prepare Raspberry Buttercream: While cupcakes cool, beat the unsalted butter until creamy. Gradually add powdered sugar, then mix in raspberry puree, vanilla extract, and a pinch of salt until smooth and fluffy.
Frost and Garnish: Once cupcakes are completely cooled, frost with the raspberry buttercream using a piping bag or spatula. Garnish each cupcake with fresh raspberries for a vibrant finishing touch.

Notes

For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Use non-dairy butter and milk alternatives to make this recipe dairy-free.
Be careful not to overbake to maintain the molten lava center.
Raspberry preserves inside the cupcake ensure a gooey fruit filling; do not replace with jam with solids.
Make sure cupcakes cool fully before frosting to prevent the buttercream from melting.
The boiling water is key to extract maximum cocoa flavor and keep the cupcakes moist.

Keywords: chocolate lava cupcakes, raspberry lava cupcakes, molten center cupcakes, raspberry buttercream, chocolate raspberry dessert, gluten free cupcakes