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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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/decadent-raspberry-chocolate-lava-cupcakes-recipe/