Amazing Raspberry Chocolate Lava Cupcakes Recipe
These Amazing Raspberry Chocolate Lava Cupcakes feature a moist chocolate cake filled with a gooey raspberry preserves center, topped with a luscious raspberry buttercream and garnished with fresh raspberries and dark chocolate shavings. Perfect for chocolate lovers craving a burst of fruity freshness in every bite.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 cupcakes 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the 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
For the 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 Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and sugar using an electric mixer until the mixture is light and fluffy. Then add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Mix in the vanilla extract for flavor.
- Combine Ingredients: Gradually add the dry ingredient mixture and buttermilk alternately to the butter mixture, starting and ending with the dry ingredients. Once combined, stir in the boiling water carefully until the batter is smooth and well blended.
- Prepare Cupcakes: Fill each cupcake liner halfway with the chocolate batter. Place a teaspoon of raspberry preserves into the center of each cupcake to create the lava filling, then cover with more batter until the cupcake liners are about 3/4 full.
- Bake: Bake the cupcakes in the preheated oven for 18 to 22 minutes. Test for doneness by inserting a toothpick near the edge (avoiding the raspberry center); it should come out clean. Remove from oven and let cool completely on a wire rack.
- Make Buttercream: Beat the softened butter in a mixing bowl until creamy using a mixer. Gradually add the powdered sugar, beating continuously. Mix in the raspberry puree, vanilla extract, and a pinch of salt until the frosting is smooth and fluffy.
- Frost and Garnish: Once the cupcakes are completely cool, frost them generously with the raspberry buttercream. Garnish each cupcake with fresh raspberries and sprinkle dark chocolate shavings on top for an elegant finish.
Notes
- To get a more intense raspberry flavor, use high-quality raspberry preserves and fresh raspberries.
- Make sure cupcakes are completely cool before frosting to prevent buttercream from melting.
- Use cupcake liners to avoid sticking and ensure easy removal.
- Boiling water in the batter helps to bloom the cocoa powder, giving a richer chocolate flavor and moist texture.
- If fresh raspberries are not available, frozen raspberries can be used for garnish but should be thawed and drained well.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Keywords: raspberry chocolate lava cupcakes, chocolate cupcakes with raspberry filling, raspberry buttercream cupcakes, chocolate lava cake cupcakes, fruity chocolate cupcakes
