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Raspberry Chocolate Lava Cupcakes

Indulge in Raspberry Chocolate Lava Cupcakes Bliss

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These Raspberry Chocolate Lava Cupcakes are decadent, gooey, and easy to make, perfect for satisfying sweet cravings in under an hour.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup All-Purpose Flour substitution: gluten-free flour blend can be used for gluten-free options.
  • 1/2 cup Unsweetened Cocoa Powder note: use high-quality cocoa for best results.
  • 1 teaspoon Baking Soda ensure it is fresh for optimal rise.
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted Butter note: use softened butter for easier mixing.
  • 1 cup Granulated Sugar
  • 2 large Eggs tip: use room temperature eggs for better mixing.
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Buttermilk substitution: mix milk with a squeeze of lemon juice if needed.
  • 1 cup Boiling Water
  • 1/2 cup Raspberry Preserves tip: look for quality preserves for stronger flavor.
Raspberry Buttercream Ingredients
  • 1/2 cup Unsalted Butter ensure it is softened for easy mixing.
  • 2 cups Powdered Sugar
  • 1/4 cup Raspberry Puree
Optional Toppings
  • 1 cup Fresh Raspberries for garnish and added flavor.
  • 1/4 cup Chocolate Shavings adds a touch of elegance.

Equipment

  • Oven
  • Muffin pan
  • Mixing bowls
  • Electric Mixer
  • ladle

Method
 

Step‑By‑Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare your cupcake liners in a muffin pan.
  2. Combine the flour, cocoa powder, baking soda, and salt in a medium bowl.
  3. Beat the softened butter and sugar together until light and fluffy.
  4. Add eggs one at a time, mixing well, then add the vanilla and combine.
  5. Mix the dry ingredients with the butter mixture, alternating with buttermilk.
  6. Stir in the boiling water until the batter is smooth.
  7. Fill cupcake liners halfway, add raspberry preserves, then top with more batter.
  8. Bake for 18-22 minutes until edges are set and centers remain soft.
  9. Cool in the pan for 10 minutes before transferring to a wire rack.
  10. Beat butter for frosting, gradually add powdered sugar, then fold in raspberry puree.
  11. Frost the cooled cupcakes and garnish with raspberries and chocolate shavings.
  12. Serve and enjoy your delicious Raspberry Chocolate Lava Cupcakes!

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Remember to use room temperature ingredients for the best texture. Check cupcakes early to prevent overbaking.

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