Description

These Raspberry Chocolate Lava Cupcakes combine rich, moist chocolate cake with a gooey raspberry preserves center, topped with a luscious raspberry buttercream frosting. Perfect for dessert lovers who enjoy a delightful balance of tart raspberry and deep chocolate flavors, these cupcakes deliver a gourmet treat with a melt-in-your-mouth texture and elegant presentation.

Ingredients

Scale

Cupcakes

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
Dark chocolate shavings

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and flavor components.
Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and sugar together until the mixture is light and fluffy. Then, add the eggs one at a time, beating well after each addition to ensure a smooth batter. Stir in the vanilla extract.
Combine Ingredients: Alternately add the dry mixture and the buttermilk to the butter mixture, starting and ending with the dry ingredients. After combining, stir in the boiling water until the batter is smooth and well mixed.
Prepare Cupcakes: Fill each cupcake liner halfway with the chocolate batter, then spoon a teaspoon of raspberry preserves into the center of each. Cover the preserves with more batter until the liners are about three-quarters full, creating a lava center.
Bake: Bake the cupcakes in the preheated oven for 18-22 minutes. Check doneness by inserting a toothpick into the edge of the cupcake (avoiding the raspberry center); it should come out clean. Allow the cupcakes to cool completely before frosting.
Make Buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar, then incorporate raspberry puree, vanilla extract, and a pinch of salt. Mix until the frosting is smooth, airy, and fluffy.
Frost and Garnish: Frost the cooled cupcakes generously with raspberry buttercream. Finally, garnish each cupcake with fresh raspberries and dark chocolate shavings for a beautiful and delicious finish.

Notes

Be careful not to overfill the cupcake liners to prevent overflow during baking.
Use fresh raspberries for garnish to enhance presentation and add a fresh burst of flavor.
For raspberry puree, blend fresh or thawed raspberries until smooth; strain if you prefer a smoother texture.
Allow cupcakes to cool completely before frosting to avoid melting the buttercream.
Store cupcakes in an airtight container in the refrigerator for up to 3 days.
To make the raspberry center extra gooey, warm the raspberry preserves slightly before adding.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Raspberry Chocolate Lava Cupcakes, Chocolate Cupcakes, Raspberry Buttercream, Chocolate Raspberry Dessert, Cupcake Recipe, Homemade Cupcakes