Description
These Raspberry Chocolate Lava Cupcakes are a decadent treat featuring moist chocolate cupcakes filled with a gooey raspberry center. Topped with a luscious raspberry buttercream and garnished with fresh raspberries and dark chocolate shavings, this dessert beautifully balances rich chocolate with fruity tartness, perfect for any special occasion or indulgent snack.
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
- Preheat the oven: 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 all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly combine.
- Cream butter and sugar: In a large bowl, use a mixer to cream the softened butter and sugar until the mixture is light and fluffy, then add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine wet and dry ingredients: Alternately add the dry ingredient mixture and buttermilk to the creamed butter, starting and ending with the dry ingredients, mixing gently to incorporate. Finally, stir in the boiling water until the batter is smooth.
- Fill cupcake liners: Spoon the batter into the cupcake liners until they are half full. Place a teaspoon of raspberry preserves in the center of each cup, then cover with more batter until the liners are about three-quarters full.
- Bake: Bake the cupcakes for 18-22 minutes, or until a toothpick inserted into the edge comes out clean, indicating they are fully baked.
- Prepare raspberry buttercream: Beat the softened butter until creamy. Gradually add powdered sugar while continuing to beat. Mix in the raspberry puree, vanilla extract, and a pinch of salt until smooth and fluffy.
- Frost and garnish: Once the cupcakes have completely cooled, frost them generously with the raspberry buttercream. Garnish with fresh raspberries and dark chocolate shavings for an elegant finish.
Notes
- Use fresh raspberries for the garnish to enhance both flavor and presentation.
- Make sure the cupcakes are completely cool before frosting to prevent the buttercream from melting.
- Raspberry preserves inside the cupcake create a molten center, so be gentle when handling the cupcakes.
- You can substitute buttermilk with regular milk mixed with a teaspoon of lemon juice or vinegar if needed.
- For a more intense chocolate flavor, consider using Dutch-processed cocoa powder instead of natural cocoa powder.
