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Raspberry Chocolate Lava Cupcakes

Raspberry Chocolate Lava Cupcakes for The Ultimate Indulgence

Indulge in Raspberry Chocolate Lava Cupcakes, a delightful dessert combining rich chocolate and gooey raspberry preserves.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Provides structure; no substitutions recommended for best results.
  • 1/2 cup Unsweetened Cocoa Powder Adds deep chocolate flavor; ensure it’s unsweetened for accurate taste.
  • 1 tsp Baking Soda Acts as a leavening agent for fluffiness.
  • 1/4 tsp Salt Enhances sweetness; a pinch is essential for flavor balance.
  • 1/2 cup Unsalted Butter Delivers richness and moisture; can be substituted with vegan butter.
  • 1 cup Granulated Sugar Essential for sweetness; raw or coconut sugar can be used.
  • 2 large Eggs Adds moisture and structure; for a vegan option, substitute with flax eggs.
  • 1 tsp Vanilla Extract Provides warmth and aroma.
  • 1/2 cup Buttermilk Keeps cupcakes tender; can substitute with milk and lemon juice.
  • 1 cup Boiling Water Aids in creating a smooth batter; omit for a denser cupcake.
For the Center
  • 1 cup Raspberry Preserves Forms the signature gooey center; can try other fruit preserves.
For Frosting
  • 1/2 cup Butter Essential for a creamy texture; use unsalted.
  • 2 cups Powdered Sugar Sweetens the frosting; sift for a smooth blend.
  • 1/4 cup Raspberry Puree Adds flavor and color; made by blending fresh raspberries.

Equipment

  • Muffin Tin
  • Mixing bowls
  • Electric mixer
  • Whisk

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C). Gather cupcake liners in a muffin tin.
  2. Mix together flour, cocoa powder, baking soda, and salt in a bowl. Set aside.
  3. Beat the softened butter and sugar until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, mixing after each addition, followed by vanilla extract.
  5. Gradually fold the dry ingredients into the wet mixture, alternating with buttermilk, then stir in boiling water.
  6. Fill each cupcake liner halfway with batter and add a teaspoon of raspberry preserves in the center. Top with more batter.
  7. Bake for 18-22 minutes. Check doneness with a toothpick.
  8. Allow cooled cupcakes in the pan for 5 minutes, then transfer to a wire rack.
  9. Prepare frosting by beating butter, gradually adding powdered sugar and raspberry puree until fluffy.
  10. Frost cooled cupcakes with raspberry buttercream, garnish as desired.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Allowing cupcakes to cool prevents them from collapsing too much and helps set the gooey center.

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