Print

Raspberry Chocolate Lava Cupcakes Recipe

Print Recipe

★★★★★

4.6 from 87 reviews

Delight in these Raspberry Chocolate Lava Cupcakes, featuring rich, moist chocolate cake with a gooey raspberry center. Topped with a luscious raspberry buttercream and garnished with fresh raspberries and dark chocolate shavings, these cupcakes perfectly combine the tartness of raspberries with decadent chocolate for an irresistible dessert.

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C). 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 until well combined.
  3. Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar using an electric mixer until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to combine.
  4. Combine Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Carefully stir in the boiling water last until the batter is smooth and well blended.
  5. Prepare Cupcakes: Fill each cupcake liner halfway with the chocolate batter. Spoon a teaspoon of raspberry preserves into the center of each filled liner, then cover the preserves with more batter until the liners are about three-quarters full.
  6. Bake: Bake the cupcakes in the preheated oven for 18-22 minutes, or until a toothpick inserted near the edge of the cupcake comes out clean. Allow the cupcakes to cool completely in the tin before removing.
  7. Make Buttercream: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar while continuing to mix. Then add the raspberry puree, vanilla extract, and a pinch of salt, mixing until the buttercream is smooth and fluffy.
  8. Frost and Garnish: Once the cupcakes are completely cooled, frost them generously with the raspberry buttercream. Garnish each cupcake with fresh raspberries and a sprinkle of dark chocolate shavings for an elegant finish.

Notes

  • For a deeper raspberry flavor, increase the amount of raspberry puree in the buttercream.
  • Ensure cupcakes are completely cool before frosting to avoid melting the buttercream.

Keywords: raspberry chocolate lava cupcakes, chocolate cupcakes, raspberry buttercream, dessert cupcakes, chocolate and raspberry dessert

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