Description
These Raspberry Chocolate Lava Cupcakes feature a rich, moist chocolate cake with a gooey raspberry center. Topped with a luscious raspberry buttercream frosting and garnished with fresh raspberries and dark chocolate shavings, these cupcakes make an irresistible dessert that perfectly balances tart and sweet flavors.
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 for garnish
- Dark chocolate shavings for garnish
Instructions
- Preheat Oven and Prep Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt thoroughly to combine.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Stir in boiling water until the batter is smooth and well combined.
- Fill Cupcake Liners and Add Filling: Fill each cupcake liner halfway with batter. Spoon about a teaspoon of raspberry preserves into the center of each cupcake, and cover with more batter until liners are roughly 3/4 full.
- Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the edge of the cupcake comes out clean. Allow cupcakes to cool completely before frosting.
- Prepare Frosting: Beat softened butter until creamy. Gradually add powdered sugar, mixing well. Incorporate raspberry puree, vanilla extract, and a pinch of salt, beating until the frosting is smooth and fluffy.
- Frost and Garnish: Frost the cooled cupcakes with the raspberry buttercream. Garnish each cupcake with fresh raspberries and a sprinkle of dark chocolate shavings for an elegant finish.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- Raspberry preserves provide a delicious gooey center but can be substituted with fresh crushed raspberries if desired.
- For a more intense chocolate flavor, use high-quality cocoa powder.
- Raspberry puree in the frosting adds natural color and flavor; it can be made by blending fresh raspberries and straining out seeds.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
