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
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
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.
