Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://bitesizedbenny.com/decadent-raspberry-chocolate-lava-cupcakes-youll-adore-recipe/