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–+ servings
Raspberry Chocolate Lava Cupcakes

Irresistible Raspberry Chocolate Lava Cupcakes for Every Occasion

Delicious Raspberry Chocolate Lava Cupcakes with a rich, gooey center, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour or gluten-free flour
  • 1/2 cup unsweetened cocoa powder ensure it's unsweetened
  • 1 teaspoon baking soda do not substitute with baking powder
  • 1/4 teaspoon salt use kosher salt for a richer taste
  • 1/2 cup unsalted butter or non-dairy butter
  • 1 cup sugar sugar substitutes can be used
  • 2 large eggs or flax eggs for vegan
  • 1 teaspoon vanilla extract use pure for best results
  • 1/2 cup buttermilk or milk with lemon juice
  • 1 cup boiling water essential for a silky batter
  • 1/2 cup raspberry preserves can substitute with other fruit preserves
  • 1/2 cup fresh raspberries for garnish
For the Raspberry Buttercream
  • 1/2 cup unsalted butter or non-dairy butter
  • 2 cups powdered sugar sugar substitutes can also be used
  • 1/2 cup raspberry puree blend fresh or frozen raspberries
  • 1 teaspoon vanilla extract essential for flavor
  • 1 pinch salt to balance sweetness

Equipment

  • muffin tin
  • Mixing Bowls
  • hand or stand mixer
  • Whisk
  • Ice cream scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, combine all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisk until well blended.
  3. In a large mixing bowl, cream together unsalted butter and sugar until light and fluffy. Add eggs one at a time, mixing well, then stir in vanilla extract.
  4. Alternately mix in dry ingredients and buttermilk into the butter-sugar mixture, starting and finishing with dry ingredients. Gradually stir in boiling water until smooth.
  5. Fill cupcake liners halfway with batter, add a spoonful of raspberry preserves, then top with more batter until almost three-quarters full.
  6. Bake in preheated oven for 18-22 minutes. Toothpick inserted in edge should come out clean, but center should remain molten.
  7. Beat unsalted butter until creamy, then gradually add powdered sugar. Blend in raspberry puree, vanilla extract, and a pinch of salt.
  8. Cool cupcakes for about 10 minutes in the tin, then transfer to a wire rack to cool completely before frosting.
  9. Frost each cupcake with raspberry buttercream and garnish with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for proper mixing. Avoid overmixing to prevent tough batter.

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