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Raspberry Chocolate Lava Cupcakes Recipe

★★★★★

4.6 from 139 reviews
  • Author: Zoe
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

Indulge in these luscious Raspberry Chocolate Lava Cupcakes featuring a moist chocolate base with a gooey raspberry preserve center, topped with a creamy raspberry buttercream frosting and garnished with fresh raspberries and dark chocolate shavings. Perfect for celebrations or an elegant everyday treat.

Ingredients

Scale

Cupcake Batter

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup boiling water
  • 1/2 cup raspberry preserves

Frosting

  • 1 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1/4 cup raspberry puree
  • 1 teaspoon vanilla extract
  • A pinch of salt

Garnish

  • Fresh raspberries for garnish
  • Dark chocolate shavings

Instructions

  1. Preparation: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: Using a mixer, cream softened butter and sugar until the mixture is light and fluffy, creating a smooth base for the cupcakes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract for flavor depth.
  5. Combine Batter: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients, mixing gently to maintain a tender crumb.
  6. Incorporate Boiling Water: Stir in the hot boiling water carefully until the batter is smooth and fully combined, enhancing the chocolate intensity.
  7. Fill Cupcake Liners: Spoon batter halfway into each cupcake liner, add a teaspoon of raspberry preserves to the center, then cover with additional batter until liners are about 3/4 full, creating the lava center.
  8. Bake: Bake the cupcakes for 18-22 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool completely on a wire rack before decorating.
  9. Prepare Frosting: Beat softened butter until creamy, then gradually add powdered sugar while mixing. Incorporate raspberry puree, vanilla extract, and a pinch of salt until the frosting is smooth and fluffy.
  10. Frost and Garnish: Frost the cooled cupcakes with the raspberry buttercream. Garnish each cupcake with fresh raspberries and sprinkle dark chocolate shavings on top for a finishing touch.

Notes

  • Ensure the cupcakes are completely cooled before frosting to prevent melting the buttercream.
  • Use fresh raspberries for garnish to add a vibrant and fresh contrast to the rich chocolate.
  • The raspberry preserves in the center create a gooey lava effect – avoid overfilling the liners to prevent overflow.
  • You can substitute buttermilk with regular milk plus a teaspoon of lemon juice or vinegar if necessary.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: raspberry chocolate lava cupcakes, chocolate cupcakes, raspberry preserves, buttercream frosting, baked dessert, moist chocolate cupcakes

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Find it online: https://cookingwithzoe.com/raspberry-chocolate-lava-cupcakes-recipe-2/