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Raspberry Chocolate Lava Cupcakes Recipe

★★★★★

4.8 from 65 reviews
  • Author: Ella
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x

Description

These Raspberry Chocolate Lava Cupcakes combine rich, moist chocolate cake with a gooey raspberry center, topped with a luscious raspberry buttercream frosting. Perfectly balanced with a hint of tartness and adorned with fresh raspberries and dark chocolate shavings, these cupcakes offer an irresistible treat for chocolate and fruit lovers alike.

Ingredients

Scale

Cupcake Batter

  • 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
  • Dark chocolate shavings

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution.
  3. Cream Butter and Sugar: 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 for flavor.
  4. Combine Ingredients: Alternately add the dry ingredient mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Then stir in the boiling water until the batter is smooth and well combined.
  5. Prepare Cupcakes: Fill each cupcake liner halfway with batter. Spoon a teaspoon of raspberry preserves into the center of each cupcake, then cover with more batter until the liners are about 3/4 full, creating the lava center effect.
  6. Bake: Bake the cupcakes for 18-22 minutes or until a toothpick inserted into the edge comes out clean. After baking, cool the cupcakes completely on a wire rack.
  7. Make Buttercream: Beat the softened butter until creamy. Gradually add powdered sugar, continuing to beat until smooth. Mix in the raspberry puree, vanilla extract, and a pinch of salt until the frosting is fluffy and evenly blended.
  8. Frost and Garnish: Once cooled, frost the cupcakes generously with the raspberry buttercream. Garnish each cupcake with fresh raspberries and dark chocolate shavings for an elegant finishing touch.

Notes

  • To get a gooey raspberry center, avoid overfilling the cupcake liners with batter beyond 3/4 full.
  • Use fresh raspberries for garnish just before serving to keep them vibrant and fresh.
  • If raspberry puree is unavailable, blend fresh raspberries and strain seeds to make your own.
  • For a stronger chocolate flavor, consider using Dutch-processed cocoa powder.
  • Ensure the cupcakes are completely cooled before frosting to prevent melting the buttercream.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Raspberry Chocolate Lava Cupcakes, Chocolate Cupcakes, Raspberry Buttercream, Lava Cake, Dessert Cupcakes, Berry Chocolate Dessert

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