Introduction

These Raspberry Chocolate Lava Cupcakes are a decadent treat featuring a molten raspberry center inside rich chocolate cake, topped with a silky raspberry buttercream. Perfect for special occasions or an indulgent dessert, they delight with a beautiful blend of tart and sweet flavors.

A dark chocolate cupcake with pink frosting swirled on top, sprinkled with pieces of dark chocolate shavings and a whole red raspberry as garnish. The cupcake is cut open in the front, revealing a glossy red liquid filling that flows slightly onto the white marbled surface below. Around the cupcake, there are scattered pieces of dark chocolate and a few fresh raspberries. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (for cake)
1 cup sugar
2 large eggs
1 teaspoon vanilla extract (for cake)
1/2 cup buttermilk
1/2 cup boiling water
1/2 cup raspberry preserves
Fresh raspberries for garnish
1 cup unsalted butter, softened (for buttercream)
3 1/2 cups powdered sugar
1/4 cup raspberry puree
1 teaspoon vanilla extract (for buttercream)
A pinch of salt (for buttercream)
Dark chocolate shavings for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 3: 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. Stir in the vanilla extract.
Step 4: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix in the boiling water until the batter is smooth.
Step 5: 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 three-quarters full.
Step 6: Bake for 18-22 minutes, or until a toothpick inserted near the edge comes out clean. Allow cupcakes to cool completely before frosting.
Step 7: To make the buttercream, beat the butter until creamy. Gradually add powdered sugar, then mix in raspberry puree, vanilla extract, and a pinch of salt until smooth and fluffy.
Step 8: Frost the cooled cupcakes with the raspberry buttercream. Garnish with fresh raspberries and dark chocolate shavings before serving.

Tips & Variations

Use room temperature ingredients for a smoother batter and better texture.
For an extra molten center, gently warm the raspberry preserves before spooning them into the cupcakes.
Substitute raspberry preserves with other fruit jams like blackberry or strawberry for different flavors.
Add a teaspoon of espresso powder to the batter to deepen the chocolate flavor.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving, or gently warm for a few seconds in the microwave. The frosting is best enjoyed fresh but can be refrigerated as well.

How to Serve

The image shows several chocolate cupcakes topped with light pink swirled frosting. Each cupcake has a swirl of soft, creamy pink frosting on top with one fresh red raspberry placed in the center. Small chocolate shavings decorate the frosting near the raspberry. The cupcakes have a brown base wrapped in white paper liners. A few extra raspberries are scattered around the base of the cupcakes on a white marbled surface. The scene is bright and focused, showing the smooth texture of the frosting and the fresh look of the raspberries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and keep them refrigerated. Frost them just before serving for the freshest taste and texture.

How do I prevent the raspberry filling from leaking out during baking?

Fill the cupcake batter halfway, add just a teaspoon of raspberry preserves, and then cover carefully with more batter to seal the filling. Avoid overfilling the liners to prevent overflow.