Description
These Raspberry Chocolate Lava Cupcakes feature a moist, rich chocolate cake with a gooey raspberry preserve center. Topped with a luscious raspberry buttercream and garnished with fresh raspberries and dark chocolate shavings, they offer a perfect balance of sweet and tart flavors—ideal for any chocolate and berry lover.
Ingredients
Scale
Cupcake Batter
- 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
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 and prepare pans. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
- Combine dry ingredients. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well mixed.
- Cream butter and sugar. In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy. Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix batter. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in the boiling water until the batter is smooth and well combined.
- Fill cupcake liners with batter and preserves. Fill each cupcake liner halfway with the batter. Spoon a teaspoon of raspberry preserves into the center of each cupcake, then cover with more batter until liners are about three-quarters full.
- Bake the cupcakes. Place the muffin tin in the oven and bake for 18-22 minutes or until a toothpick inserted into the edge of a cupcake comes out clean. Remove from oven and allow cupcakes to cool completely.
- Prepare raspberry buttercream frosting. Beat the softened butter until creamy. Gradually add powdered sugar, then mix in raspberry puree, vanilla extract, and a pinch of salt until the frosting is smooth and fluffy.
- Frost and garnish cupcakes. Once cooled, frost the cupcakes with the raspberry buttercream. Garnish with fresh raspberries and dark chocolate shavings for an elegant finish.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Use room temperature ingredients for best mixing results.
- Raspberry preserves in the center create the ‘lava’ effect; avoid overfilling the liners.
- Dark chocolate shavings can be replaced with chocolate curls or chips as desired.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
