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Recipe 52d581af53

Decadent Raspberry Chocolate Lava Cupcakes

Indulge in rich chocolate lava cupcakes with a warm raspberry center, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 250 kcal

Ingredients
  

For the Cupcakes

  • 1 cup All-Purpose Flour Use a gluten-free flour blend if needed.
  • 1/2 cup Unsweetened Cocoa Powder Ensure it's unsweetened for the best flavor.
  • 1 tsp Baking Soda Do not swap with baking powder.
  • 1/4 tsp Salt Kosher salt is recommended.
  • 1/2 cup Unsalted Butter Use non-dairy butter for dairy-free options.
  • 1 cup Sugar You may use a sugar substitute, but flavor may vary.
  • 2 Large Eggs Flax eggs can be substituted for vegan options.
  • 1 tsp Vanilla Extract Use pure vanilla extract.
  • 1/2 cup Buttermilk Can substitute with milk mixed with lemon juice or non-dairy milk.
  • 1 cup Boiling Water Essential for the rich batter.
  • 1 tbsp Raspberry Preserves Creates the molten center.
  • 1/2 cup Fresh Raspberries For garnish.

For the Frosting

  • 1/2 cup Unsalted Butter Use non-dairy butter if required.
  • 2 cups Powdered Sugar Replace with a sugar substitute if needed.
  • 1/3 cup Raspberry Puree Use fresh or frozen raspberries blended smooth.
  • 1 tsp Vanilla Extract Maintain consistency in flavor.
  • 1 pinch Salt To balance flavors.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • Gather all ingredients on the counter.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined.
  • In a large mixing bowl, cream the butter and sugar until fluffy and light.
  • Beat in the eggs one at a time, then add vanilla extract.
  • Gradually add the dry ingredients and alternate with buttermilk.
  • Mix gently while pouring in the boiling water.

Baking

  • Line your cupcake pan with liners and fill them about two-thirds full with the batter.
  • Add a spoonful of raspberry preserves into the center of each cupcake.
  • Bake for 15-20 minutes, checking at 15 minutes.

Cooling and Frosting

  • Let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack.
  • In a medium bowl, cream together the butter and powdered sugar, then mix in raspberry puree.
  • Frost the completely cool cupcakes generously and top with fresh raspberries.

Serving

  • Serve and enjoy the gooey, chocolatey goodness.

Notes

Store leftovers in an airtight container at room temperature for up to three days. They can also be refrigerated for up to a week, and reheated in the microwave.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 20g
Keyword Chocolate Lava Cupcake, Decadent Dessert, Easy Dessert Recipe, Molten Cake, Raspberry Cupcake
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