Introduction

These Raspberry Chocolate Lava Cupcakes combine rich, moist chocolate cake with a luscious raspberry center, creating a delightful surprise with every bite. Topped with a creamy raspberry buttercream and garnished with fresh raspberries and chocolate shavings, they’re perfect for any special occasion or a decadent treat.

A dark chocolate cupcake in a white paper liner is cut open to show a thick red raspberry sauce oozing out from the center, dripping down and pooling slightly on a white marbled surface. On top, a thick layer of pale pink frosting is swirled in a soft, creamy texture, sprinkled with small, thin dark chocolate curls. Around the cupcake are fresh raspberries and pieces of broken dark chocolate scattered on the surface. In the background, other cupcakes show similar pink frosting topped with a single raspberry and some chocolate sprinkles. photo taken with an iphone --ar 4:5 --v 7

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 (for batter)

1 cup sugar

2 large eggs

1 teaspoon vanilla extract (for batter)

1/2 cup buttermilk

1/2 cup boiling water

1/2 cup raspberry preserves

Fresh raspberries for garnish

1 cup unsalted butter, softened (for buttercream)

3 1/2 cups powdered sugar

1/4 cup raspberry puree

1 teaspoon vanilla extract (for buttercream)

A pinch of salt

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.

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

Step 4: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in the boiling water until the batter is smooth.

Step 5: Fill each cupcake liner halfway with batter. Spoon about a teaspoon of raspberry preserves into the center of each and cover with more batter until the liners are about three-quarters full.

Step 6: Bake for 18-22 minutes or until a toothpick inserted into the edge comes out clean. Allow cupcakes to cool completely.

Step 7: To make the buttercream, beat the butter until creamy. Gradually add the powdered sugar, then mix in raspberry puree, vanilla extract, and a pinch of salt until smooth and fluffy.

Step 8: Frost the cooled cupcakes with the raspberry buttercream. Garnish each with fresh raspberries and dark chocolate shavings.

Tips & Variations

For a more intense raspberry flavor, spoon a little fresh raspberry puree into the center alongside the preserves before baking.

Use high-quality cocoa powder for deeper chocolate taste.

If buttermilk is unavailable, substitute with regular milk mixed with 1/2 teaspoon of lemon juice or vinegar, let sit for 5 minutes.

Experiment with topping by adding a dusting of powdered sugar or a drizzle of melted chocolate.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and refrigerate them. Frost just before serving for the freshest taste and appearance.

What can I use instead of raspberry preserves?

If you don’t have raspberry preserves, you can substitute with any fruit jam or curd you prefer, such as strawberry or blackberry, to create a similar fruity center.