If you are ready to indulge in a dessert that delivers both a burst of fruity freshness and the comforting richness of chocolate, then this Raspberry Chocolate Lava Cupcakes Recipe is exactly what you need. These cupcakes are the perfect balance of moist chocolate cake with a cheeky raspberry preserves center that oozes out like a lava flow when you take a bite. Topped with a luxurious raspberry buttercream and garnished with fresh raspberries and chocolate shavings, this recipe turns simple ingredients into a showstopping treat that feels both elegant and homey at the same time.
Ingredients You’ll Need
Gathering the ingredients for this Raspberry Chocolate Lava Cupcakes Recipe is straightforward and satisfying. Each component plays a vital role in building layers of flavor, texture, and color—from the deep cocoa notes to the tart-sweet raspberry surprise inside.
- 1 cup all-purpose flour: The foundation that supports the tender cupcake crumb.
- 1/2 cup unsweetened cocoa powder: Adds a rich, chocolatey depth without extra sweetness.
- 3/4 teaspoon baking soda: Helps the cupcakes rise perfectly, keeping them light and fluffy.
- 1/4 teaspoon salt: Balances the flavors and intensifies the chocolate and raspberry notes.
- 1/2 cup unsalted butter, softened: Provides moisture and a silky texture to the batter.
- 1 cup sugar: Sweetens the cake just right, complementing the tart raspberries.
- 2 large eggs: Bind everything together and add structure.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, inviting aroma.
- 1/2 cup buttermilk: Adds acidity and tenderness to the crumb.
- 1/2 cup boiling water: Helps dissolve cocoa, intensifying the chocolate flavor and making the batter smooth.
- 1/2 cup raspberry preserves: The gooey lava center that surprises your taste buds.
- Fresh raspberries for garnish: Adds vibrant color and a burst of fresh fruitiness.
- 1 cup unsalted butter, softened (for frosting): Creates a creamy base for the raspberry buttercream.
- 3 1/2 cups powdered sugar: Sweetens and thickens the frosting to perfection.
- 1/4 cup raspberry puree: Infuses the buttercream with natural raspberry flavor and a lovely pink hue.
- 1 teaspoon vanilla extract (for frosting): Brings warmth and balance to the frosting.
- A pinch of salt (for frosting): Enhances the flavor complexity of the buttercream.
- Dark chocolate shavings for garnish: Adds a sophisticated finishing touch that pairs beautifully with the raspberry notes.
How to Make Raspberry Chocolate Lava Cupcakes Recipe
Step 1: Preheat Oven and Prepare Muffin Tin
Start by heating your oven to 350°F (175°C). Prepare a muffin tin by lining it with cupcake liners to make cleanup easy and keep your cupcakes looking neat and polished.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This combination ensures your cupcakes get that classic chocolate flavor alongside a tender crumb with just enough lift.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened butter and sugar until the mixture turns light and fluffy—this is where air gets incorporated, giving your cupcakes a lift. Add in the eggs one at a time, beating well after each addition to ensure they fully combine. Next, stir in the vanilla extract to layer in that warm, inviting flavor.
Step 4: Combine Wet and Dry Ingredients
Alternate adding the dry mixture and buttermilk into the butter mixture, starting and ending with the dry ingredients. This careful folding method helps prevent overmixing. Finally, stir in the boiling water slowly to smooth out the batter and intensify the chocolate flavor, creating the perfect consistency for moist cupcakes.
Step 5: Fill Cupcake Liners and Add Raspberry Lava
Fill each liner halfway with the batter. Then, with a teaspoon, carefully add the raspberry preserves in the center. Cover the preserves with additional batter, filling the liners about three-quarters full. This technique ensures that delicious raspberry lava center that makes these cupcakes so special.
Step 6: Bake and Cool
Bake the cupcakes for 18 to 22 minutes. You’ll know they are done when a toothpick inserted near the edge (not the center) comes out clean, so the lava center stays molten. Remove from the oven and allow the cupcakes to cool completely before frosting.
Step 7: Make the Raspberry Buttercream
Beat the softened butter until creamy and smooth. Gradually add powdered sugar while continuing to mix. Incorporate the raspberry puree, vanilla extract, and a pinch of salt to balance the sweetness and highlight the natural raspberry flavor, whisking until fluffy and delectable.
Step 8: Frost and Garnish
Once the cupcakes are fully cooled, frost each generously with the raspberry buttercream. Garnish the top with fresh raspberries and a sprinkle of dark chocolate shavings for an elegant, mouthwatering finish that looks as good as it tastes.
How to Serve Raspberry Chocolate Lava Cupcakes Recipe
Garnishes
Fresh raspberries and dark chocolate shavings are classic garnishes that echo the cupcake’s flavors beautifully. For a fun twist, you can also dust them lightly with powdered sugar or add a few mint leaves for a pop of color and a refreshing hint.
Side Dishes
This fond dessert pairs wonderfully with a simple cup of coffee or a rich, creamy hot chocolate, amplifying the chocolate and raspberry experience. Alternatively, a small bowl of fresh berries or a scoop of vanilla ice cream can elevate the dish for a special occasion.
Creative Ways to Present
Arrange these cupcakes on a tiered dessert stand for an eye-catching display at parties. You could also place each cupcake in a decorative wrapper or present mini cupcakes alongside the regular ones for variety. For gatherings, serve alongside raspberry coulis or a drizzle of chocolate sauce to add an extra layer of indulgence.
Make Ahead and Storage
Storing Leftovers
Store any leftover Raspberry Chocolate Lava Cupcakes Recipe cupcakes in an airtight container at room temperature for up to two days. To keep the buttercream fresh, it’s best to keep them in a cool place away from direct sunlight.
Freezing
You can freeze unfrosted cupcakes by wrapping them individually in plastic wrap, then placing them in a freezer-safe container. When ready to enjoy, thaw overnight in the refrigerator, then frost as directed. Frosted cupcakes can also be frozen but are best consumed within a month to maintain texture and flavor.
Reheating
For a warm, gooey effect similar to freshly baked, gently microwave a cupcake for about 15 to 20 seconds. This will soften the raspberry lava center inside, making every bite excitingly molten.
FAQs
Can I use fresh raspberries instead of preserves for the lava center?
While fresh raspberries are delicious, using preserves helps create that smooth, molten lava effect inside the cupcakes. Fresh raspberries may not melt down as much and can change the texture of the center.
Is it possible to make these cupcakes dairy-free?
Yes! Substitute the butter with a dairy-free margarine and use a non-dairy milk substitute plus a bit of vinegar instead of buttermilk. Be sure to use dairy-free powdered sugar for the frosting as well.
How long do these cupcakes stay moist?
When stored properly in an airtight container at room temperature, these chocolate lava cupcakes stay moist and fresh for about two days. Refrigeration can dry them out, so it’s best to consume them quickly or freeze for longer keeping.
Can I make the raspberry buttercream in advance?
Absolutely! The raspberry buttercream can be made up to three days ahead and stored in an airtight container in the fridge. Bring it to room temperature and re-whip briefly before frosting your cupcakes to restore its creamy texture.
What’s the best way to avoid overbaking the molten lava center?
Keep an eye on the cupcakes towards the end of baking, and do the toothpick test near the edge, not the center. Overbaking will solidify the raspberry lava center, so aim for just firm edges with a gooey middle.
Final Thoughts
I cannot recommend this Raspberry Chocolate Lava Cupcakes Recipe enough for anyone who loves a magical dessert that combines rich chocolate with bright, fruity raspberry in every bite. Whether it’s for a celebration or just a personal treat, these cupcakes are a guaranteed way to impress and satisfy. Go ahead, treat yourself and those you love—you’ll be so glad you did!
Print
Raspberry Chocolate Lava Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Raspberry Chocolate Lava Cupcakes combine rich, moist chocolate cake with a luscious raspberry preserve center and a fluffy raspberry buttercream frosting. Perfect for chocolate raspberry lovers, they feature a molten raspberry core and are topped with fresh raspberries and dark chocolate shavings for an elegant finish.
Ingredients
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
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
For Garnish
- Fresh raspberries
- Dark chocolate shavings
Instructions
- Preheat 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 all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar using a mixer until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Combine Ingredients: Alternately add the dry ingredient mixture and buttermilk to the creamed butter and sugar, beginning and ending with the dry ingredients. Stir in the boiling water until the batter is smooth and fully incorporated.
- Prepare Cupcakes: Fill each cupcake liner halfway with the chocolate batter. Spoon about a teaspoon of raspberry preserves into the center of each cupcake, then cover with additional batter until the liners are about three-quarters full.
- Bake: Bake the cupcakes for 18 to 22 minutes or until a toothpick inserted into the edge comes out clean. Remove from oven and allow to cool completely in the pan.
- Make Buttercream: Beat the softened butter in a bowl until creamy. Gradually add powdered sugar while continuing to beat. Mix in raspberry puree, vanilla extract, and a pinch of salt, beating until the frosting is smooth, fluffy, and spreadable.
- Frost and Garnish: Once the cupcakes have fully cooled, frost the tops with the raspberry buttercream. Garnish each cupcake with fresh raspberries and dark chocolate shavings for an elegant presentation.
Notes
- Ensure the cupcakes are completely cool before frosting to prevent the buttercream from melting.
- Substitute fresh raspberry puree with store-bought for convenience.
- Using boiling water in the batter intensifies the chocolate flavor and makes the cupcakes moist.
- For extra raspberry flavor, gently warm the preserves before adding to the cupcakes.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
