Description
These Raspberry Chocolate Lava Cupcakes are decadent treats featuring moist chocolate cupcakes with a molten raspberry center, topped with a luscious raspberry buttercream and garnished with fresh raspberries and dark chocolate shavings. Perfect for chocolate and berry lovers alike, these cupcakes combine rich cocoa flavor with a tart raspberry surprise.
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 and Prepare: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt thoroughly to distribute the leavening and cocoa evenly.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar until the mixture becomes light and fluffy, which helps to create a tender crumb. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients to maintain batter consistency. Finally, stir in boiling water until the batter is smooth; the heat helps bloom the cocoa powder for a richer flavor.
- Fill Cupcake Liners and Add Raspberry Preserves: Spoon the batter into the liners, filling them halfway. Then place a teaspoon of raspberry preserves in the center of each cupcake and cover with more batter until about three-quarters full to create a molten lava effect.
- Bake: Bake for 18-22 minutes until the edges are set and a toothpick inserted near the edge comes out clean. Avoid baking too long to keep the center molten.
- Prepare Raspberry Buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar, mixing well to avoid lumps. Incorporate raspberry puree, vanilla extract, and a pinch of salt, beating until the buttercream is smooth, fluffy, and flavorful.
- Decorate and Serve: After cupcakes have fully cooled, frost them generously with the raspberry buttercream. Garnish each with fresh raspberries and dark chocolate shavings for an elegant finishing touch.
Notes
- Use fresh raspberries when in season for the best flavor and garnish appearance.
- Ensure cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- For a more intense chocolate taste, use Dutch-processed cocoa powder if available.
- Raspberry preserves can be substituted with fresh raspberry jam or a thicker raspberry sauce.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.
