Indulge your sweet tooth with these delightful raspberry chocolate lava cupcakes. They feature a warm, gooey center filled with raspberry goodness. These little treats are not only satisfying but also super fun to make with the kids. Perfect for any occasion, they bring joy to birthdays, family dinners, or just a cozy night at home.
Why You Will Love This Dessert
These raspberry chocolate lava cupcakes are a total crowd-pleaser. They’re easy to whip up, making them perfect for bakers of all skill levels. Soft and rich chocolate pairs beautifully with the tart raspberry filling, creating a wonderful balance. Plus, they’re made with everyday ingredients you likely already have on hand. Everyone in the family will love these sweet little cakes!
How to Make Lava Cupcakes
Making these delightful cupcakes is straightforward. You’ll start by mixing your dry ingredients and then blending them with a creamy butter mixture. Once you fill the liners and add the raspberry preserves, they bake to perfection. They come out warm and soft, ready to impress!
What You Need
- 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
- Fresh raspberries for garnish
- 1 cup unsalted butter, softened (for frosting)
- 3 1/2 cups powdered sugar
- 1/4 cup raspberry puree
- 1 teaspoon vanilla extract (for frosting)
- A pinch of salt (for frosting)
- Dark chocolate shavings for garnish
Step-by-Step
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in the boiling water until smooth.
- Prepare Cupcakes: Fill each cupcake liner halfway with batter. Spoon a teaspoon of raspberry preserves into the center of each, then cover with more batter until the liners are about 3/4 full.
- Bake: Bake for 18-22 minutes or until a toothpick inserted into the edge comes out clean. Cool completely.
- Make Buttercream: Beat the butter until creamy. Gradually add powdered sugar, then mix in raspberry puree, vanilla extract, and salt until smooth and fluffy.
- Frost and Garnish: Frost cooled cupcakes with raspberry buttercream. Garnish with fresh raspberries and dark chocolate shavings.
How to Serve Cupcakes
These cupcakes shine on their own but pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, serve them at birthday parties or family gatherings. The bright colors and delightful taste make them a hit for any celebration.
How to Store Cupcakes
To keep leftovers fresh, store the cupcakes in an airtight container at room temperature for up to three days. You can also refrigerate them, where they’ll stay good for about a week. If you need to store them for a longer period, consider freezing them. Just wrap tightly in plastic wrap and then foil. They’ll keep well in the freezer for about a month.
Recipe Tips
- Use room temperature ingredients for a smoother batter.
- Measure your flour correctly by spooning it into the cup and leveling it off.
- Don’t overmix; stir gently to keep the cupcakes soft.
- For extra gooeyness, slightly underbake them by a minute or two.
- Feel free to substitute the raspberries with another fruit preserve if you prefer.
Variations & Swaps
- Try adding a splash of orange zest to the batter for a citrus twist.
- Use white chocolate chips instead of dark chocolate shavings for a sweeter topping.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- You can swap raspberry preserves for strawberry or cherry for a different fruit flavor.
- If you’re aiming for less sweetness, reduce the sugar in the buttercream slightly.
FAQs
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance. Just let them cool completely before storing in an airtight container. Frost them the day you plan to serve them for the best texture.
Can I freeze these cupcakes?
Yes, you can freeze unfrosted cupcakes. Just wrap them tightly in plastic wrap and foil. To thaw, leave them at room temperature for a few hours, then frost and enjoy!
What can I substitute for buttermilk?
If you don’t have buttermilk, you can make a quick substitute. Mix 1/2 cup of regular milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
How do I ensure a gooey center?
To have the perfect gooey center, keep an eye on your baking time. Insert a toothpick into the edge of the cupcake. If it comes out clean but the center is still soft, your cupcakes will have that lovely lava effect.
Any tips for the buttercream?
Make sure your butter is softened but not melted for the best texture. If it’s too soft, the frosting may be runny. If it’s too thick, you can add a splash of milk to reach your desired consistency.
Raspberry Chocolate Lava Cupcakes
Ingredients
For the 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
- Fresh raspberries for garnish
For the Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/4 cup raspberry puree
- 1 teaspoon vanilla extract (for frosting)
- A pinch of salt (for frosting)
- Dark chocolate shavings for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in the boiling water until smooth.
- Fill each cupcake liner halfway with batter. Spoon a teaspoon of raspberry preserves into the center of each, then cover with more batter until the liners are about 3/4 full.
Baking
- Bake for 18-22 minutes or until a toothpick inserted into the edge comes out clean. Cool completely.
Frosting
- Beat the butter until creamy. Gradually add powdered sugar, then mix in raspberry puree, vanilla extract, and salt until smooth and fluffy.
- Frost cooled cupcakes with raspberry buttercream. Garnish with fresh raspberries and dark chocolate shavings.
