Name: Amazing Raspberry Chocolate Lava Cupcakes Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
Ingredients: 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; 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

Ingredients

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

For the Raspberry Buttercream:

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/4 cup raspberry puree
1 teaspoon vanilla extract

Dark chocolate shavings for garnish

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, cocoa powder, baking soda, and salt until well combined.

Step 3: In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 4: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently to combine.

Step 5: Stir in the boiling water until the batter is smooth. The batter will be thin, which is normal.

Step 6: Fill each cupcake liner halfway with batter. Spoon a teaspoon of raspberry preserves into the center of each, then cover with more batter until the liners are about 3/4 full.

Step 7: Bake for 18 to 22 minutes, or until a toothpick inserted into the edge (not the center with preserves) comes out clean. Allow cupcakes to cool completely.

Step 8: To make the buttercream, beat the butter until creamy. Gradually add powdered sugar, then mix in raspberry puree and vanilla extract until the frosting is smooth and fluffy.

Step 9: Frost the cooled cupcakes with raspberry buttercream. Garnish each with fresh raspberries and dark chocolate shavings for an elegant finish.

Tips & Variations

Use fresh or frozen raspberries blended into a puree for the buttercream if raspberry puree is unavailable.

For a stronger chocolate flavor, try using Dutch-processed cocoa powder instead of natural cocoa.

If you prefer less sweetness, reduce the sugar in the buttercream by 1/4 cup.

To enhance the lava effect, refrigerate cupcakes for an hour before baking.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor. The buttercream may firm up in the fridge; you can gently re-whip it if needed. These cupcakes can also be frozen without frosting for up to 2 months; thaw overnight in the refrigerator, then frost and garnish before serving.

FAQs

Can I use a different jam instead of raspberry preserves?

Yes, you can substitute raspberry preserves with other fruit jams like strawberry or blackberry, but raspberry complements the chocolate flavor especially well.

How do I make sure the lava center stays gooey?

Place the preserves in the center of the batter, then cover with enough batter so they are fully enclosed. Baking just until a toothpick inserted near the edge comes out clean helps keep the center soft and molten.