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 (can replace with a sugar substitute if desired)

2 large eggs (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 (replace with non-dairy butter for a lighter option, for frosting)

2 cups powdered sugar (sugar substitutes can offer a lighter sweetness, for frosting)

1/3 cup raspberry puree (use fresh or frozen raspberries, blended smooth, for frosting)

1 tsp vanilla extract (just like in the cupcake batter, pure vanilla is key, for frosting)

1 pinch pinch of salt (balances sweetness, for frosting)

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, unsweetened cocoa powder, baking soda, and salt.

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, mixing well.

Step 4: Alternately add the dry mixture and buttermilk to the wet ingredients, mixing gently after each addition. Stir in the boiling water until the batter is smooth.

Step 5: Spoon a small amount of batter into each muffin cup, add about a teaspoon of raspberry preserves in the center, then cover with more batter until cups are about two-thirds full.

Step 6: Bake for 18 to 22 minutes, or until a toothpick inserted near the edge comes out clean. Remove and let cool completely before frosting.

Step 7: To prepare the raspberry buttercream, beat the unsalted 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 and garnish with fresh raspberries for a beautiful finish.

Tips & Variations

For a vegan version, substitute flax eggs for eggs and use non-dairy butter and milk alternatives throughout.

Ensure the raspberry preserves are well-sealed to avoid excess moisture leaking into the batter.

Use fresh or frozen raspberries for the puree; slightly warming frozen berries can make blending easier.

Try adding a pinch of cinnamon or espresso powder to the batter for a deeper chocolate flavor.

To make these ahead, bake the cupcakes and store unfrosted in the fridge, then frost just before serving.

FAQs

Can I freeze these cupcakes?

Yes, the unfrosted cupcakes freeze well for up to 2 months. Thaw overnight in the refrigerator and frost when ready to serve.

What if I don’t have raspberry preserves?

You can substitute with any berry jam or preserve you like, but raspberry best complements the chocolate for that classic flavor pairing.

Dessert

Decadent Raspberry Chocolate Lava Cupcakes Recipe

Introduction