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Raspberry Chocolate Lava Cupcakes

Raspberry Chocolate Lava Cupcakes that Erupt with Flavor

Indulge in Raspberry Chocolate Lava Cupcakes, featuring a gooey raspberry center that offers a rich chocolate experience.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 1 hour 2 minutes
Servings: 12 cupcakes
Course: DESSERTS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup All-Purpose Flour Substitute with gluten-free flour if needed.
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda Ensure it's fresh.
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted Butter Use margarine for dairy-free.
  • 1 cup Sugar
  • 2 Large Eggs
  • 1/2 cup Buttermilk Can substitute with milk and vinegar.
  • 1 teaspoon Vanilla Extract
  • 1 cup Boiling Water Essential for texture.
  • 1/2 cup Raspberry Preserves Use homemade or store-bought.
For the Raspberry Buttercream
  • 1/2 cup Unsalted Butter
  • 2 cups Powdered Sugar
  • 1/4 cup Raspberry Puree Add more for an intense flavor.
  • 1 teaspoon Vanilla Extract
  • 1 pinch Salt
For Garnishing
  • 12 pieces Fresh Raspberries
  • 1/4 cup Dark Chocolate Shavings Optional.

Equipment

  • Oven
  • muffin tin
  • mixing bowls
  • whisk
  • hand mixer

Method
 

How to Make Raspberry Chocolate Lava Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, cream the butter and sugar until fluffy. Add eggs and vanilla.
  4. Alternate adding dry and wet ingredients, finishing with dry mixture. Stir in boiling water.
  5. Fill liners halfway with batter, add raspberry preserves, and cover with more batter.
  6. Bake for 18-22 minutes, checking for doneness with a toothpick.
  7. Prepare the buttercream by beating butter, then adding powdered sugar, raspberry puree, vanilla, and salt.
  8. Once cooled, frost the cupcakes with the buttercream and garnish with raspberries and chocolate shavings.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 250mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Cool completely before frosting to maintain buttercream integrity. Let sit at room temperature before serving for best flavor.

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