Description

Decadent Raspberry Chocolate Lava Cupcakes are rich, moist chocolate cupcakes with a molten raspberry center, topped with a luscious raspberry buttercream frosting and fresh raspberries. This recipe combines the intense flavor of cocoa with the tartness of raspberries to create an irresistible dessert perfect for any occasion.

Ingredients

Scale

Cupcakes

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

Preheat oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt ensuring even distribution of ingredients.
Cream butter and sugar: In a large mixing bowl, cream the unsalted butter and sugar together until light and fluffy; then add eggs and vanilla extract, mixing well for a smooth batter.
Combine wet and dry ingredients: Alternately add the dry mixture and buttermilk to the wet ingredients, stirring gradually to maintain a smooth and consistent batter.
Add boiling water: Carefully mix in the boiling water until the batter is fully blended and smooth, which helps intensify the chocolate flavor and makes the batter liquid.
Fill cupcake liners: Spoon some batter into each muffin liner, then add a spoonful of raspberry preserves in the center, and cover with more batter to encase the raspberry filling.
Bake cupcakes: Bake the cupcakes for 18 to 22 minutes or until a toothpick inserted near the edge comes out clean, ensuring a molten center remains.
Prepare frosting: Beat the unsalted butter until smooth, then gradually add powdered sugar, raspberry puree, vanilla extract, and a pinch of salt, mixing until the raspberry buttercream frosting is silky and well combined.
Frost and garnish: Allow the cupcakes to cool completely before frosting them with the raspberry buttercream. Garnish each cupcake with fresh raspberries for an elegant finish.

Notes

For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Use non-dairy butter and flax eggs to make the cupcakes vegan-friendly.
Be sure to add boiling water to the batter as it enhances the chocolate flavor and creates a smooth texture.
Do not overbake to preserve the molten raspberry center.
Fresh raspberries on top add a lovely fresh-tart contrast to the sweet frosting and cake.
Use pure vanilla extract for the best flavor in both batter and frosting.
Raspberry preserves in the center create the signature lava effect.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: raspberry lava cupcakes, chocolate cupcakes, molten center cupcakes, raspberry chocolate dessert, chocolate raspberry cupcakes, homemade cupcakes, raspberry buttercream frosting