Decadent Raspberry Chocolate Lava Cupcakes Recipe

Introduction

These Decadent Raspberry Chocolate Lava Cupcakes combine rich chocolate with a luscious molten raspberry center. Topped with a creamy raspberry buttercream and fresh raspberries, they make a perfect treat for any special occasion or a cozy dessert at home.

Ingredients

• 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 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)
• 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 salt (balances sweetness)

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.
4. Step 4: Alternately add the dry mixture and buttermilk to the wet ingredients, then mix in boiling water until smooth.
5. Step 5: Spoon the batter into the muffin tins, add raspberry preserves in the center, and fill with more batter on top.
6. Step 6: Bake for 18 to 22 minutes until a toothpick inserted near the edge comes out clean.
7. Step 7: Prepare the raspberry buttercream by beating the butter, then gradually adding powdered sugar, raspberry puree, vanilla extract, and a pinch of salt until smooth and creamy.
8. Step 8: Frost the cooled cupcakes with raspberry buttercream and garnish each with fresh raspberries.

Tips & Variations

• For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour.
• Replace unsalted butter with non-dairy butter to make the cupcakes dairy-free.
• Use flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) as a vegan alternative.
• To make your own raspberry puree, blend fresh or thawed frozen raspberries until smooth, then strain to remove seeds if desired.
• If you prefer a less sweet frosting, reduce powdered sugar or use a sugar substitute suitable for frosting.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. The buttercream may firm up when chilled, so you can soften it slightly in warm hands or a few seconds in the microwave if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter ahead of time?

It’s best to bake the cupcakes right after preparing the batter for the best rise and texture. However, you can prepare the dry and wet ingredients separately and combine them just before baking.

How do I prevent the raspberry center from leaking during baking?

Adding the raspberry preserves as a small dollop in the center and covering it completely with batter helps keep it sealed inside. Avoid adding too much preserves to prevent overflow.

Decadent Raspberry Chocolate Lava Cupcakes Recipe

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★★★★★

4.5 from 52 reviews

These Decadent Raspberry Chocolate Lava Cupcakes combine rich, moist chocolate cake with a molten raspberry center, topped with a luscious raspberry buttercream and fresh raspberries. Perfect for impressing guests or indulging in a luxurious treat, these cupcakes offer a delightful balance of sweet and tangy flavors.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 cup All-purpose flour (Swap with gluten-free flour blend for a gluten-free option.)
• 1/2 cup Unsweetened cocoa powder
• 1 tsp Baking soda
• 1/4 tsp Salt
• 1/2 cup Unsalted butter
• 1 cup Sugar
• 2 large Eggs
• 1 tsp Vanilla extract
• 1/2 cup Buttermilk
• 1 cup Boiling water
• 1 tbsp Raspberry preserves

Frosting and Garnish

• 1/2 cup Unsalted butter
• 2 cups Powdered sugar
• 1/3 cup Raspberry puree
• 1 tsp Vanilla extract
• 1 pinch Salt
• 1/2 cup Fresh raspberries (for garnish)

Instructions

1. Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure an easy release after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
3. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and sugar together until light and fluffy, creating a smooth base for the batter.
4. Add Eggs and Vanilla: Incorporate the eggs one at a time, then stir in the vanilla extract for flavor depth.
5. Combine Wet and Dry Ingredients: Alternately add the dry mixture and buttermilk to the wet ingredients, gently mixing to maintain a tender crumb.
6. Add Boiling Water: Carefully mix in the boiling water until the batter is smooth and combined; this step helps to intensify the chocolate flavor and create a moist texture.
7. Fill Muffin Tins with Batter and Raspberry Preserves: Spoon half the batter into each cupcake liner, add a spoonful of raspberry preserves in the center, and then cover with the remaining batter to encase the filling.
8. Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted near the edge comes out clean, signaling doneness while preserving the molten center.
9. Prepare Raspberry Buttercream: Beat the unsalted butter until creamy, then gradually add powdered sugar, raspberry puree, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and fluffy.
10. Frost and Garnish: Once the cupcakes are completely cooled, frost them generously with the raspberry buttercream and garnish each with fresh raspberries for an elegant finish.

Notes

• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Non-dairy butter can be used to make the recipe dairy-free.
• Vegan alternatives include using flax eggs instead of chicken eggs and non-dairy butters and milks.
• Ensure the cocoa powder is unsweetened for balanced flavor.
• Do not substitute baking soda with baking powder as it affects the texture and rise.
• Boiling water is crucial to dissolve cocoa and make the batter smooth; do not skip this step.
• Allow cupcakes to cool completely before frosting to prevent melting.

Keywords: chocolate lava cupcakes, raspberry chocolate cupcakes, molten center cupcakes, raspberry buttercream, chocolate dessert, easy cupcake recipe