Raspberry Chocolate Lava Cupcakes
Indulge in these delightful raspberry chocolate lava cupcakes featuring a warm, gooey center filled with raspberry goodness. Perfect for any occasion, they bring joy to birthdays, family dinners, or just a cozy night at home.
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.
Notes
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.