Introduction

Decadent Raspberry Chocolate Lava Cupcakes offer a rich, molten chocolate center filled with sweet raspberry preserves, topped with a luscious raspberry buttercream. These cupcakes are perfect for impressing guests or indulging in a luxurious treat at home.

A chocolate cupcake with a dark brown base sits in a black paper liner on a small white square plate placed on a white marbled table. The cupcake is topped with a thick swirl of smooth pink frosting. On top of the frosting, there are two red raspberries and a light drizzle of dark chocolate sauce, adding shine and texture. Around the plate, small pieces of pink and brown crumbs are scattered softly. The background is softly blurred, focusing attention on the cupcake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Cupcakes:

1 cup all-purpose flour (or gluten-free flour blend)
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt (kosher salt optional)
½ cup unsalted butter
1 cup sugar
2 large eggs (or flax eggs for vegan)
1 teaspoon pure vanilla extract
½ cup buttermilk (or milk with lemon juice or non-dairy milk)
½ cup boiling water
¼ cup raspberry preserves
Fresh raspberries for garnish

For the Raspberry Buttercream:

½ cup unsalted butter
1½ cups powdered sugar
¼ cup raspberry puree (fresh or frozen, blended)
½ teaspoon pure vanilla extract
Pinch of salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
Step 2: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined. Set aside.
Step 3: In a large bowl, cream unsalted butter and sugar using an electric mixer until light and fluffy (about 2-3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Step 4: Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined. Slowly pour in boiling water and mix until smooth.
Step 5: Fill each cupcake liner halfway with batter. Add a teaspoon of raspberry preserves in the center, then cover with additional batter until three-quarters full.
Step 6: Bake for 18 to 22 minutes. The cupcakes are done when a toothpick inserted near the edge comes out clean but the center stays molten. Remove and let cool.
Step 7: To make the buttercream, beat softened unsalted butter until creamy. Gradually add powdered sugar, mixing until fluffy. Blend in raspberry puree, vanilla extract, and a pinch of salt.
Step 8: Frost cooled cupcakes generously with raspberry buttercream. Garnish with fresh raspberries and optional chocolate shavings.

Tips & Variations

For a dairy-free version, substitute all butter and buttermilk with non-dairy alternatives.
Try using other fruit preserves like blackberry or cherry for a different flavor twist.
To enhance the chocolate flavor, sift the cocoa powder before mixing to avoid lumps.
If you prefer a less sweet frosting, reduce the powdered sugar slightly or add a splash of lemon juice.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. The raspberry buttercream may firm up in the fridge but softens quickly at room temperature.

How to Serve

The image shows dark chocolate cupcakes with smooth, pink frosting swirled on top. Each cupcake has one fresh raspberry placed in the center of the frosting. One cupcake is open from the side, revealing moist, dark chocolate cake inside with a rich texture. The cupcakes are placed on a white marbled surface with a white plate under them. Around the cupcakes are scattered fresh raspberries and some green mint leaves, adding color. In the background, there is a soft focus of more cupcakes and pink frosting tools. A woman's hand is touching one cupcake slightly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes vegan?

Yes, you can replace the eggs with flax eggs and use non-dairy butter and milk alternatives to make the cupcakes vegan-friendly.

How do I keep the lava center molten?

Bake the cupcakes just until a toothpick inserted near the edge comes out clean but the center feels soft. Overbaking will cook the center fully, losing the molten effect.