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Decadent Raspberry Chocolate Lava Cupcakes Recipe

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4.5 from 58 reviews

These Decadent Raspberry Chocolate Lava Cupcakes feature a rich, moist chocolate cake with a molten raspberry center, topped with a luscious raspberry buttercream frosting and fresh raspberries for garnish. Perfect for chocolate and fruit lovers looking for an indulgent dessert that combines a gooey filling with smooth frosting.

Ingredients

Scale

Cake Batter

  • 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.)

Frosting and Garnish

  • 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.)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. This will provide a uniform base for the batter.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and sugar together until light and fluffy. Then incorporate the large eggs and vanilla extract; mix until smooth to create a creamy batter base.
  4. Combine Wet and Dry Mixtures: Alternately add the dry ingredient mixture and buttermilk to the wet ingredients, mixing well after each addition. Gradually stir in the boiling water until the batter is smooth and well combined.
  5. Fill Muffin Tins and Add Filling: Spoon batter into the prepared cupcake liners, filling each about halfway. Add a small dollop (about 1 tbsp) of raspberry preserves into the center of each cupcake and then cover with more batter to fill the liner.
  6. Bake the Cupcakes: Bake the cupcakes in the preheated oven for 18 to 22 minutes or until a toothpick inserted near the edge comes out clean, indicating doneness without disturbing the molten center.
  7. Prepare Raspberry Buttercream: While the cupcakes cool, beat the unsalted butter until creamy. Gradually add the powdered sugar, then mix in the raspberry puree, vanilla extract, and a pinch of salt. Beat until smooth and fluffy to create the frosting.
  8. Frost and Garnish: Once the cupcakes have cooled completely, frost each with the raspberry buttercream using a spatula or piping bag. Garnish each cupcake with fresh raspberries for a beautiful finish and enhanced flavor.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • You can use non-dairy butter and milk substitutes to make this recipe dairy-free.
  • For a vegan version, replace eggs with flax eggs and use plant-based butter.
  • Ensure boiling water is added carefully to avoid cooking the eggs in the batter.
  • Do not substitute baking soda with baking powder as it will affect the texture and rise.
  • Check cupcakes for doneness near the edges to preserve the lava center.
  • Raspberry preserves in the center create the luscious molten filling; do not skip this step.
  • The raspberry buttercream can be made ahead and refrigerated; bring to room temperature before frosting.

Keywords: Raspberry chocolate lava cupcakes, molten center cupcakes, chocolate raspberry cupcakes, chocolate lava cake, raspberry buttercream cupcakes, gluten-free chocolate cupcakes

Find it online: https://tastewithamy.com/decadent-raspberry-chocolate-lava-cupcakes-recipe/