Name: Decadent Raspberry Chocolate Lava Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup All-purpose flour (Swap with gluten-free flour blend for a gluten-free option.); 1/2 cup Unsweetened cocoa powder (Make sure it’s unsweetened for the best results.); 1 tsp Baking soda (Avoid substituting with baking powder.); 1/4 tsp Salt (Consider using kosher salt for a deeper taste.); 1/2 cup Unsalted butter (For a dairy-free twist, use non-dairy butter instead.); 1 cup Sugar (You can replace it with a sugar substitute if desired.); 2 large Large eggs (You can use flax eggs for a vegan alternative.); 1 tsp Vanilla extract (Always opt for pure vanilla for the best outcome.); 1/2 cup Buttermilk (Substitute with milk mixed with lemon juice or non-dairy milk.); 1 cup Boiling water (This step is essential, so don’t skip it!); 1 tbsp Raspberry preserves (Gives you that unforgettable molten center.); 1/2 cup Unsalted butter (Replace with non-dairy butter for a lighter option.); 2 cups Powdered sugar (Sugar substitutes can offer a lighter sweetness.); 1/3 cup Raspberry puree (Use fresh or frozen raspberries, blended smooth.); 1 tsp Vanilla extract (Just like in the cupcake batter, pure vanilla is key.); 1 pinch Pinch of salt (Balances sweetness.); 1/2 cup Fresh raspberries (Use these for garnish.)

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Introduction

These Decadent Raspberry Chocolate Lava Cupcakes combine rich chocolate with a molten raspberry center for a truly indulgent treat. Topped with a luscious raspberry buttercream and fresh raspberries, they are perfect for special occasions or a delightful dessert.

A close-up view of a chocolate cupcake with three visible layers: the bottom layer is dark brown moist chocolate cake with a crumbly texture, the middle layer is a glossy, deep red raspberry filling oozing out, and the top layer is light pink creamy frosting with a smooth swirl pattern. The cupcake is topped with a fresh, bright red raspberry and several small dark chocolate pieces scattered on the frosting. The cupcake is shown among other similar ones on a white marbled surface, with one cupcake's white paper liner slightly visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour (swap with gluten-free flour blend for gluten-free option)
1/2 cup unsweetened cocoa powder (ensure it’s unsweetened for best results)
1 tsp baking soda (avoid substituting with baking powder)
1/4 tsp salt (kosher salt recommended for deeper taste)
1/2 cup unsalted butter (use non-dairy butter for dairy-free twist)
1 cup sugar (can replace with sugar substitute if desired)
2 large eggs (flax eggs work for vegan alternative)
1 tsp vanilla extract (pure vanilla is best)
1/2 cup buttermilk (substitute with milk mixed with lemon juice or non-dairy milk)
1 cup boiling water (do not skip this step)
1 tbsp raspberry preserves (for the molten center)
1/2 cup fresh raspberries (for garnish)
1/2 cup unsalted butter (for buttercream, can use non-dairy butter)
2 cups powdered sugar (sugar substitutes can lighten sweetness)
1/3 cup raspberry puree (fresh or frozen, blended smooth)
1 tsp vanilla extract (for buttercream)
1 pinch salt (to balance sweetness in buttercream)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 3: In a large mixing bowl, cream the unsalted butter and sugar until light and fluffy. Then add the eggs and vanilla extract, mixing well.
Step 4: Alternately add the dry mixture and buttermilk to the wet ingredients, mixing gently after each addition.
Step 5: Stir in the boiling water until the batter is smooth and well combined.
Step 6: Spoon some batter into each muffin cup, add a teaspoon of raspberry preserves in the center, then cover with more batter.
Step 7: Bake for 18 to 22 minutes, or until a toothpick inserted near the edge comes out clean.
Step 8: While cupcakes cool, prepare the raspberry buttercream by beating the butter until creamy. Gradually add powdered sugar, raspberry puree, vanilla, and a pinch of salt, mixing until smooth.
Step 9: Frost the cooled cupcakes with the raspberry buttercream and garnish each with fresh raspberries.

Tips & Variations

For a gluten-free version, use a gluten-free flour blend with xanthan gum for texture.
Try substituting butter with coconut oil for a subtle tropical flavor.
Use frozen raspberries for puree if fresh are unavailable, just thaw and blend.
To make vegan cupcakes, replace eggs with flax eggs and use non-dairy butter and milk alternatives.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow cupcakes to come to room temperature before serving for the best texture. The raspberry buttercream may become firmer when chilled; gently soften by letting sit out for 15–20 minutes or using a mixer to refresh its texture.

How to Serve

A close-up view of a rich dark chocolate cupcake with three main layers: the bottom layer is dark, moist chocolate cake with a gooey red berry sauce oozing out from the center, the middle layer is thick pink frosting swirled smoothly on top of the cake, and the top layer consists of small dark chocolate pieces sprinkled over the pink frosting. In the background, similar cupcakes with the same frosting and topped with fresh raspberries are visible. All cupcakes sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter ahead of time?

It’s best to bake the batter immediately after mixing, especially since it contains baking soda which helps the cupcakes rise. Preparing ahead might affect texture and rise.

How do I prevent the raspberry filling from leaking out during baking?

Spoon the preserves carefully into the center after adding some batter, then cover gently with more batter. Avoid overfilling muffin cups to prevent spilling. Using thicker preserves or chilling them briefly before adding can help maintain the molten center.