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Raspberry Chocolate Lava Cupcakes

Raspberry Chocolate Lava Cupcakes You'll Dream About

Indulge in Raspberry Chocolate Lava Cupcakes, a delightful treat filled with tart raspberry and rich chocolate flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour Substitute with gluten-free flour for gluten-free option.
  • 1/2 cup unsweetened cocoa powder Always choose unsweetened for best results.
  • 1 teaspoon baking soda Avoid substituting with baking powder.
  • 1/2 teaspoon salt Using kosher salt enhances flavor.
  • 1/2 cup unsalted butter Opt for non-dairy butter for dairy-free.
  • 1 cup sugar Consider substitutes for lighter options.
  • 2 large eggs Use flax eggs for vegan alternative.
  • 1 teaspoon vanilla extract Pure vanilla is best.
  • 1/2 cup buttermilk Can substitute with milk mixed with lemon juice.
  • 3/4 cup boiling water Essential for smooth batter.
  • 1/2 cup raspberry preserves Creates the molten center.
For Decoration
  • 1 cup fresh raspberries Use the freshest for best garnish.
  • 1/2 cup buttercream frosting Consider adding raspberry puree for flavor.

Equipment

  • muffin tin
  • Mixing Bowl
  • Whisk
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
  2. In a medium bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
  3. In a large mixing bowl, beat together 1/2 cup of softened unsalted butter and 1 cup of sugar until light and fluffy, about 3-4 minutes. Add 2 large eggs and 1 teaspoon of vanilla extract, mixing until incorporated.
  4. Gradually add the dry mixture to the creamed butter, alternating with 1/2 cup of buttermilk. Stir in 3/4 cup of boiling water until smooth.
  5. Spoon the batter into cupcake liners, filling halfway. Add a teaspoon of raspberry preserves in each and top with more batter.
  6. Bake for 18-22 minutes until edges are set but centers are still soft. Check with a toothpick.
  7. For frosting, beat 1/2 cup of softened butter with 2 cups of powdered sugar, 2 tablespoons of raspberry puree, and a pinch of salt until fluffy.
  8. Frost cooled cupcakes with raspberry buttercream and garnish with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure butter and eggs are at room temperature for best results. Avoid overmixing the batter.

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