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Raspberry Chocolate Lava Cupcakes

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Decadent chocolate cupcakes with a molten raspberry center, topped with luscious raspberry buttercream. These indulgent treats are perfect for any celebration or as a sweet surprise for someone special!

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
  • Fresh raspberries (for garnish)

Raspberry Buttercream:

  • 1 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1/4 cup raspberry puree
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Dark chocolate shavings (for garnish)

Instructions

  • Preheat and Prep:
    • Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • Prepare the Dry Ingredients:
    • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • Cream the Butter and Sugar:
    • In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  • Combine Wet and Dry Ingredients:
    • Alternately whisk in the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Stir in boiling water until the batter is smooth (it will be thin).
  • Fill and Bake:
    • Fill the cupcake liners halfway with batter. Spoon a teaspoon of raspberry preserves into the center of each, then cover with more batter until the liners are 3/4 full.
    • Bake for 18-22 minutes, or until a toothpick inserted into the edge of a cupcake comes out clean. Let cool completely on a wire rack.
  • Prepare the Raspberry Buttercream:
    • Beat the butter in a large bowl until creamy. Gradually add powdered sugar, mixing well after each addition. Add raspberry puree, vanilla extract, and a pinch of salt, then beat until smooth and fluffy.
  • Frost and Garnish:
    • Once the cupcakes are completely cool, frost them with the raspberry buttercream. Garnish with fresh raspberries and dark chocolate shavings.

Notes

  • For a more intense chocolate flavor, use Dutch-process cocoa powder.
  • To make the raspberry puree, blend fresh or thawed frozen raspberries and strain through a fine mesh sieve to remove seeds.
  • Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Nutrition

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