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Raspberry Chocolate Lava Cupcakes

Raspberry Chocolate Lava Cupcakes: Irresistibly Gooey Goodness

Indulge in Raspberry Chocolate Lava Cupcakes, featuring a gooey raspberry center and rich chocolate flavor, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 1 cup All-purpose flour Substitute with gluten-free flour blend for gluten-free option.
  • 1/2 cup Unsweetened cocoa powder Always use unsweetened for best taste.
  • 1 tsp Baking soda Do not replace with baking powder.
  • 1/4 tsp Salt Kosher salt recommended.
  • 1/2 cup Unsalted butter Swap with non-dairy butter for dairy-free option.
  • 1 cup Sugar Consider using a sugar substitute if desired.
  • 2 large Large eggs Flax eggs can be used as a vegan alternative.
  • 1 tsp Vanilla extract Always choose pure vanilla.
  • 1/2 cup Buttermilk Replace with non-dairy milk mixed with lemon juice if necessary.
  • 1 cup Boiling water This step must not be skipped!
Filling
  • 1 cup Raspberry preserves Feel free to experiment with different fruit preserves.
Garnish
  • 1 cup Fresh raspberries Use them to beautifully crown your cupcakes!

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • Electric Mixer

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt in a medium bowl.
  3. Cream together the softened unsalted butter and sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time along with the vanilla extract, mixing until incorporated.
  4. Gradually add the dry mixture to the creamed mixture, alternating with the buttermilk. Then pour in the boiling water and mix until smooth.
  5. Fill each muffin tin liner halfway with the batter, add a spoonful of raspberry preserves in the center, and top off with more batter until three-quarters full.
  6. Bake for 18-22 minutes, checking for doneness. The tops should be firm but slightly soft in the center.
  7. Let the cupcakes cool in the tin for 5-10 minutes before transferring to a wire rack. Prepare the raspberry buttercream while cooling.
  8. Frost the completely cool cupcakes with raspberry buttercream and add fresh raspberries on top.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Ensure room temperature ingredients for a smooth batter. Avoid overmixing for a light texture. Experiment with different fruit preserves for variety.

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