Decadent Raspberry Chocolate Lava Cupcakes Recipe
Indulge in these Decadent Raspberry Chocolate Lava Cupcakes, featuring moist chocolate cupcakes with a molten raspberry preserve center, topped with luscious raspberry buttercream and fresh raspberries. Perfect for chocolate and berry lovers seeking a rich, gooey treat with a vibrant fruity twist.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cupcakes
- 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt (preferably kosher salt)
- 1/2 cup unsalted butter, softened (or non-dairy butter for dairy-free)
- 1 cup sugar
- 2 large eggs (or flax eggs for vegan alternative)
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk (or milk mixed with lemon juice or non-dairy milk)
- 1/2 cup boiling water
- 1/3 cup raspberry preserves
- Fresh raspberries for garnish
For the Raspberry Buttercream
- 1/2 cup unsalted butter, softened (or non-dairy butter)
- 1 1/2 cups powdered sugar
- 1/3 cup raspberry puree (fresh or frozen raspberries blended smooth)
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking and ensure easy removal later.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and sugar together until light and fluffy, about 2-3 minutes. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Combine Wet and Dry Ingredients: Add the dry ingredients and buttermilk alternately to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined. Slowly pour in the boiling water and mix until the batter is smooth and silky.
- Fill the Cupcake Liners: Spoon the batter into the lined muffin tin, filling each liner halfway. Place a teaspoon of raspberry preserves in the center of each cupcake, then top with more batter until the liners are about three-quarters full.
- Bake the Cupcakes: Bake in the preheated oven for 18-22 minutes. The cupcakes are done when a toothpick inserted into the edge comes out clean but the center remains molten. Avoid overbaking to keep the lava effect.
- Prepare the Raspberry Buttercream: While cupcakes cool, beat softened unsalted butter until creamy. Gradually add powdered sugar and beat until smooth and fluffy. Mix in the raspberry puree, vanilla extract, and salt until well combined.
- Frost and Garnish: Once cupcakes have fully cooled, frost them generously with the raspberry buttercream. Garnish with fresh raspberries and optional chocolate shavings for extra flair and flavor.
Notes
- For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
- To make vegan cupcakes, substitute eggs with flax eggs and use non-dairy butter and milk alternatives.
- Ensure the boiling water is added gradually to keep the batter smooth and prevent cooking eggs prematurely.
- Do not overbake to maintain the molten raspberry center; check doneness at the cupcake edge.
- Raspberry preserves can be swapped with other fruit preserves for different flavor variations.
- Fresh raspberries can be replaced with frozen raspberries if fresh are unavailable—just thaw and drain excess liquid.
- Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Keywords: chocolate cupcakes, raspberry lava cupcakes, raspberry buttercream, molten center, chocolate raspberry dessert, homemade cupcakes, baking recipe
