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Raspberry Chocolate Lava Cupcakes Recipe

★★★★★

4.9 from 79 reviews
  • Author: Gabriel
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x

Description

These Raspberry Chocolate Lava Cupcakes combine a rich, moist chocolate base with a luscious raspberry preserve center that melts like lava when bitten into. Topped with a creamy raspberry buttercream frosting and garnished with fresh raspberries and dark chocolate shavings, this decadent treat is perfect for special occasions or a delightful indulgence.

Ingredients

Scale

Cupcakes

  • 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

Instructions

  1. Preparation: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside to use later in the batter.
  3. Cream Butter and Sugar: Using a mixer, beat the softened butter and sugar together until the mixture is light, fluffy, and pale in color, which incorporates air for better texture.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. Stir in the vanilla extract for flavor depth.
  5. Combine Wet and Dry Ingredients: Alternately fold in the dry ingredient mixture and buttermilk into the butter mixture, starting and ending with the dry ingredients to maintain batter consistency.
  6. Add Boiling Water: Stir in the hot boiling water carefully until the batter is smooth; this process intensifies the chocolate flavor and ensures moisture.
  7. Fill Cupcake Liners: Spoon batter halfway into each liner, add a teaspoon of raspberry preserves into the center, then cover with more batter until the liners are about 3/4 full, creating the lava center.
  8. Bake Cupcakes: Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted near the edge (not the raspberry center) comes out clean. Remove and let cool completely on a wire rack.
  9. Make Frosting: Beat softened butter until creamy. Gradually add powdered sugar while continuing to beat. Add raspberry puree, vanilla extract, and a pinch of salt, beating until the frosting becomes smooth and fluffy.
  10. Frost and Garnish: Once cupcakes are completely cool, frost generously with the raspberry buttercream. Top each cupcake with fresh raspberries and dark chocolate shavings for an elegant finish.

Notes

  • Ensure cupcakes are completely cooled before frosting to prevent melting the buttercream.
  • Use fresh raspberries as garnish for a fresh, vibrant flavor and visual appeal.
  • The boiling water intensifies the chocolate flavor; don’t skip it for best results.
  • You can substitute raspberry preserves with another berry preserve if desired.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days to keep frosting fresh.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Raspberry Chocolate Lava Cupcakes, chocolate cupcakes, raspberry preserves, chocolate lava center, raspberry buttercream, chocolate frosting, dessert cupcakes

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Find it online: https://gabriellangdon.com/raspberry-chocolate-lava-cupcakes-recipe/