Decadent Raspberry Chocolate Lava Cupcakes Recipe

Introduction

These Decadent Raspberry Chocolate Lava Cupcakes combine rich chocolate with a molten raspberry center, creating a dessert you’ll crave again and again. Soft, moist, and topped with a luscious raspberry buttercream, they’re perfect for any special occasion or a sweet treat at home.

Ingredients

• 1 cup all-purpose flour (swap with gluten-free flour blend for a gluten-free option)
• 1/2 cup unsweetened cocoa powder (make sure it’s unsweetened for the best results)
• 1 tsp baking soda (avoid substituting with baking powder)
• 1/4 tsp salt (consider using kosher salt for a deeper taste)
• 1/2 cup unsalted butter (for a dairy-free twist, use non-dairy butter instead)
• 1 cup sugar (you can replace it with a sugar substitute if desired)
• 2 large eggs (you can use flax eggs for a vegan alternative)
• 1 tsp vanilla extract (always opt for pure vanilla for the best outcome)
• 1/2 cup buttermilk (substitute with milk mixed with lemon juice or non-dairy milk)
• 1 cup boiling water (this step is essential, so don’t skip it!)
• 1 tbsp raspberry preserves (gives you that unforgettable molten center)
• 1/2 cup fresh raspberries (use these for garnish)
• 1/2 cup unsalted butter (for buttercream; replace with non-dairy butter for a lighter option)
• 2 cups powdered sugar (sugar substitutes can offer a lighter sweetness)
• 1/3 cup raspberry puree (use fresh or frozen raspberries, blended smooth)
• 1 tsp vanilla extract (for buttercream; pure vanilla is key)
• 1 pinch pinch of salt (balances sweetness in buttercream)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Step 2: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
3. Step 3: In a large mixing bowl, cream the unsalted butter and sugar together until light and fluffy, then add the eggs and vanilla extract.
4. Step 4: Alternately add the dry mixture and buttermilk to the wet ingredients, mixing gently. Then stir in the boiling water until the batter is smooth.
5. Step 5: Spoon a bit of batter into each muffin cup, add about 1 teaspoon of raspberry preserves in the center, then cover with more batter until about 3/4 full.
6. Step 6: Bake for 18 to 22 minutes, until a toothpick inserted near the edge comes out clean but the center remains molten.
7. Step 7: While cupcakes cool, prepare the raspberry buttercream by beating the butter until creamy. Gradually add powdered sugar, then mix in raspberry puree, vanilla extract, and a pinch of salt until smooth and fluffy.
8. Step 8: Frost the cooled cupcakes with the raspberry buttercream and garnish each with fresh raspberries.

Tips & Variations

• Use frozen raspberries for puree if fresh are unavailable; just thaw and blend smoothly.
• For a vegan version, substitute eggs with flax eggs and use non-dairy butter and milk alternatives.
• Add a bit of finely chopped dark chocolate on top for extra richness.
• Be sure to add the boiling water last to help the cocoa bloom and keep cupcakes moist.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely and frost just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, simply swap the all-purpose flour with a gluten-free flour blend that measures similarly for best results.

How do I know when the cupcakes are done?

Insert a toothpick near the edge of a cupcake; it should come out clean. The center will be molten due to the raspberry preserves, which is exactly what makes these cupcakes lava style.

Decadent Raspberry Chocolate Lava Cupcakes Recipe

Print Recipe

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4.5 from 116 reviews

These Decadent Raspberry Chocolate Lava Cupcakes combine rich, moist chocolate cake with a molten raspberry center, topped with a luscious raspberry buttercream and fresh raspberries. Perfect for chocolate and berry lovers looking for an impressive yet easy-to-make dessert.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 cup All-purpose flour (Swap with gluten-free flour blend for a gluten-free option.)
• 1/2 cup Unsweetened cocoa powder (Make sure it’s unsweetened for the best results.)
• 1 tsp Baking soda (Avoid substituting with baking powder.)
• 1/4 tsp Salt (Consider using kosher salt for a deeper taste.)
• 1/2 cup Unsalted butter (For a dairy-free twist, use non-dairy butter instead.)
• 1 cup Sugar (You can replace it with a sugar substitute if desired.)
• 2 large Large eggs (You can use flax eggs for a vegan alternative.)
• 1 tsp Vanilla extract (Always opt for pure vanilla for the best outcome.)
• 1/2 cup Buttermilk (Substitute with milk mixed with lemon juice or non-dairy milk.)
• 1 cup Boiling water (This step is essential, so don’t skip it!)
• 1 tbsp Raspberry preserves (Gives you that unforgettable molten center.)

Frosting and Garnish

• 1/2 cup Unsalted butter (Replace with non-dairy butter for a lighter option.)
• 2 cups Powdered sugar (Sugar substitutes can offer a lighter sweetness.)
• 1/3 cup Raspberry puree (Use fresh or frozen raspberries, blended smooth.)
• 1 tsp Vanilla extract (Just like in the cupcake batter, pure vanilla is key.)
• 1 pinch Pinch of salt (Balances sweetness.)
• 1/2 cup Fresh raspberries (Use these for garnish.)

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for batter placement.
2. 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 and cocoa flavor.
3. Cream butter and sugar: In a large mixing bowl, beat the unsalted butter and sugar together until light and fluffy, then incorporate the eggs one at a time followed by the vanilla extract for proper emulsification.
4. Combine wet and dry mixes: Alternately add the dry mixture and buttermilk to the wet ingredients, ensuring even mixing but not overmixing to maintain cupcake tenderness. Then, mix in boiling water until the batter is smooth and slightly thin.
5. Fill cupcake tins with batter and preserves: Spoon the batter into the lined muffin tins halfway, add a small dollop (about 1 tbsp) of raspberry preserves in the center, then cover with more batter until the liners are about two-thirds full.
6. Bake the cupcakes: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted near the edge (not the center) comes out clean, indicating the cupcakes are set but the center remains molten.
7. Prepare raspberry buttercream: While cupcakes bake, beat the butter until creamy, then gradually add powdered sugar. Mix in raspberry puree, vanilla extract, and a pinch of salt until the frosting is smooth and fluffy.
8. Cool and frost: Allow the cupcakes to cool completely on a wire rack before frosting to prevent melting the buttercream. Once cooled, generously frost each cupcake with the raspberry buttercream.
9. Garnish and serve: Top each frosted cupcake with fresh raspberries for an elegant presentation and extra burst of fresh flavor before serving.

Notes

• To make gluten-free cupcakes, substitute all-purpose flour with a gluten-free flour blend.
• Dairy-free alternatives include using non-dairy butter and plant-based milk instead of buttermilk.
• For a vegan version, use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and non-dairy replacements.
• Boiling water is essential for the batter to achieve the right texture and help intensify the chocolate flavor.
• Do not overbake; the center should remain soft and gooey to create the lava effect.
• Raspberry preserves placed in the center give a molten fruit surprise when biting into the cupcake.
• The raspberry buttercream can be adjusted for sweetness by modifying the powdered sugar quantity or using sugar substitutes.

Keywords: Chocolate lava cupcakes, raspberry chocolate cupcakes, molten center cupcakes, raspberry buttercream, chocolate dessert recipe