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Raspberry Chocolate Lava Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 175 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 42 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Indulge in the rich, chocolatey goodness of Raspberry Chocolate Lava Cupcakes, featuring a moist cocoa cupcake filled with luscious raspberry preserves and topped with a creamy raspberry buttercream frosting, garnished with fresh raspberries and dark chocolate shavings. This dessert combines the perfect balance of chocolate and raspberry flavors in a visually stunning presentation.

Ingredients

Scale

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

Raspberry Buttercream Frosting

  • 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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt until fully combined and aerated.
  3. Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter with the sugar using an electric mixer until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition to incorporate. Stir in the vanilla extract for flavor.
  4. Combine Ingredients: Gradually add the dry ingredients alternately with the buttermilk to the butter mixture, starting and ending with dry ingredients. Mix thoroughly between additions. Finally, stir in the boiling water carefully until the batter is smooth and well combined.
  5. Prepare Cupcakes: Spoon batter into the cupcake liners halfway full. Place a teaspoon of raspberry preserves in the center of each cupcake, then cover gently with the remaining batter until the liners are about three-quarters full, creating a lava center.
  6. Bake: Bake the cupcakes in the preheated oven for 18-22 minutes, or until a toothpick inserted into the edge of a cupcake comes out clean. Remove from oven and let cool completely on a wire rack.
  7. Make Buttercream: Beat the softened butter in a mixing bowl until creamy and smooth. Gradually add powdered sugar, mixing continuously. Then, add raspberry puree, vanilla extract, and a pinch of salt, beating until the frosting is light, fluffy, and well combined.
  8. Frost and Garnish: Once cupcakes are cooled, frost them generously with the raspberry buttercream. Garnish each cupcake with fresh raspberries and dark chocolate shavings to enhance flavor and presentation.

Notes

  • Ensure the butter is softened at room temperature for easier creaming and smoother batter.
  • For a more intense raspberry flavor, incorporate fresh raspberries into the frosting or as an additional topping.
  • Store cupcakes in an airtight container in the refrigerator to maintain freshness and consume within 3 days.

Find it online: https://recipes.mbeams.com/raspberry-chocolate-lava-cupcakes-recipe/