Decadent Raspberry Chocolate Lava Cupcakes Recipe

Introduction

These Decadent Raspberry Chocolate Lava Cupcakes combine rich chocolate with a luscious raspberry molten center. Perfectly moist and topped with a silky raspberry buttercream, they’re a show-stopping treat for any occasion.

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 Pinch of 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 until light and fluffy. Then add the eggs one at a time, followed by the vanilla extract.
4. Step 4: Alternately add the dry flour mixture and buttermilk to the wet ingredients, mixing gently until combined. Stir in the boiling water carefully until the batter is smooth.
5. Step 5: Spoon a small amount of batter into each muffin cup, add 1 teaspoon of raspberry preserves in the center, then cover with more batter to fill the cups.
6. Step 6: Bake for 18 to 22 minutes until a toothpick inserted near the edge of a cupcake comes out clean. Remove and let cool completely.
7. Step 7: To prepare the raspberry buttercream, beat the unsalted butter until creamy. Gradually add powdered sugar, raspberry puree, vanilla extract, and a pinch of salt, mixing until smooth and fluffy.
8. Step 8: Frost the cooled cupcakes with the raspberry buttercream and garnish each with fresh raspberries.

Tips & Variations

• For a dairy-free version, substitute butter and buttermilk with non-dairy alternatives and use flax eggs instead of regular eggs.
• Use fresh or frozen raspberries for the puree depending on the season.
• Ensure the boiling water is not added too quickly to avoid curdling the batter.
• Try adding a pinch of cinnamon to the dry ingredients for a warm, spiced flavor.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving, or gently warm in the microwave for about 10 seconds to revive the molten center. The frosting may soften slightly when warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them refrigerated. Frost them just before serving to keep the buttercream fresh.

What can I use if I don’t have raspberry preserves?

Substitute raspberry preserves with any berry jam or homemade fruit compote for a similar molten center effect.

Decadent Raspberry Chocolate Lava Cupcakes Recipe

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★★★★★

4.9 from 141 reviews

Indulge in these decadent Raspberry Chocolate Lava Cupcakes featuring a rich chocolate batter with a molten raspberry center, topped with a luscious raspberry buttercream and fresh raspberries. Perfect for special occasions or a delightful treat.

• Author: Sophie
• 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 (Ensure unsweetened for best results)
• 1 tsp Baking soda (Do not substitute with baking powder)
• 1/4 tsp Salt (Kosher salt recommended for deeper taste)
• 1/2 cup Unsalted butter
• 1 cup Sugar
• 2 large Eggs
• 1 tsp Vanilla extract (Pure vanilla preferred)
• 1/2 cup Buttermilk (Or milk + lemon juice or non-dairy milk)
• 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 (fresh or frozen, blended smooth)
• 1 tsp Vanilla extract
• 1 pinch Salt
• 1/2 cup Fresh raspberries for garnish

Instructions

1. Preheat Oven and Prepare Tins: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt evenly to create a consistent dry base for the batter.
3. Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and sugar until light and fluffy, then incorporate the eggs and vanilla extract for rich flavor and smooth texture.
4. Combine Dry and Wet Ingredients: Alternately add the dry ingredients and buttermilk into the wet mixture, stirring gently. Then mix in the boiling water until the batter is smooth, which helps achieve a moist cupcake texture.
5. Fill Muffin Tins with Batter and Raspberry Preserves: Spoon batter into the muffin liners halfway, add a tablespoon of raspberry preserves in the center, then cover with more batter to seal the molten filling.
6. Bake Cupcakes: Bake in the preheated oven for 18 to 22 minutes. Check doneness by inserting a toothpick near the edge; it should come out clean when ready.
7. Prepare Raspberry Buttercream: While cupcakes cool, beat the unsalted butter, then gradually add powdered sugar, raspberry puree, vanilla extract, and a pinch of salt until the frosting is smooth and creamy.
8. Frost and Garnish: Once cupcakes have cooled completely, frost them generously with the raspberry buttercream and garnish with fresh raspberries for a beautiful presentation and extra fruity flavor.

Notes

• For gluten-free cupcakes, substitute all-purpose flour with a certified gluten-free flour blend.
• Use non-dairy butter and milk alternatives to make a dairy-free version.
• Replace eggs with flax eggs to make the cupcakes vegan-friendly.
• Ensure boiling water is added last for a tender crumb and enhanced chocolate flavor.
• Fresh raspberries can be substituted with frozen raspberries, thawed before use.
• Store cupcakes in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.

Keywords: Raspberry chocolate lava cupcakes, molten chocolate cupcakes, raspberry buttercream cupcakes, chocolate cupcakes recipe, decadent dessert, raspberry dessert