Raspberry Chocolate Lava Cupcakes Recipe
These Raspberry Chocolate Lava Cupcakes combine rich, moist chocolate cake with a gooey raspberry preserves center, topped with a luscious raspberry buttercream and garnished with fresh raspberries and dark chocolate shavings. Perfect for chocolate and fruit lovers seeking an elegant yet easy-to-make dessert.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/4 cup raspberry puree
- 1 teaspoon vanilla extract
- A pinch of salt
Garnish
- Fresh raspberries for garnish
- Dark chocolate shavings for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and sugar until light and fluffy using an electric mixer. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Combine Ingredients: Alternately add the dry ingredient mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in boiling water last until the batter is smooth and well combined.
- Prepare Cupcakes: Fill each cupcake liner halfway with batter. Spoon a teaspoon of raspberry preserves into the center of each cupcake, then cover with more batter until the liners are about 3/4 full to create a lava effect.
- Bake: Bake for 18-22 minutes or until a toothpick inserted near the edge of the cupcakes comes out clean. Remove from the oven and allow cupcakes to cool completely in the tin before frosting.
- Make Buttercream: Beat softened butter until creamy. Gradually add powdered sugar, beating well to combine. Mix in raspberry puree, vanilla extract, and a pinch of salt until the buttercream is smooth and fluffy.
- Frost and Garnish: Frost the cooled cupcakes generously with the raspberry buttercream. Garnish each cupcake with fresh raspberries and sprinkle dark chocolate shavings on top for an elegant finish.
Notes
- For best results, ensure the cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- If raspberry puree is unavailable, you can blend fresh or thawed raspberries until smooth and strain out seeds.
- Use room temperature butter for both the cupcakes and frosting to achieve better texture and easier mixing.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Allow refrigerated cupcakes to come to room temperature before serving for optimal flavor and texture.
Keywords: Chocolate cupcakes, raspberry lava cupcakes, chocolate raspberry dessert, raspberry buttercream, lava center cupcakes
