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Raspberry Chocolate Lava Cupcakes

Raspberry Chocolate Lava Cupcakes That Melt in Your Mouth

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Indulge in Raspberry Chocolate Lava Cupcakes, a rich dessert blending chocolate and raspberry.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-purpose flour Feel free to use a gluten-free blend if needed.
  • 1/2 cup Unsweetened cocoa powder Choose high-quality brands for the best results.
  • 1 tsp Baking soda Avoid substituting with baking powder.
  • 1/4 tsp Salt Don’t skip this essential ingredient.
  • 1/2 cup Butter (softened) Substitute with margarine for a dairy-free version.
  • 1 cup Granulated sugar Using light brown sugar can add depth to the flavor.
  • 2 large Eggs For an egg-free option, mix 1 tbsp ground flaxseed with 2.5 tbsp water.
  • 1 tsp Vanilla extract Almond extract can be a tasty alternative.
  • 1/2 cup Buttermilk Substitute with plain yogurt or milk mixed with vinegar.
  • 1 cup Boiling water This step activates the cocoa.
For the Molten Center
  • 1/2 cup Raspberry preserves You can use thawed and drained frozen raspberries if preserves aren't available.
For the Frosting
  • 2 cups Powdered sugar Stick with powdered for smooth blending.
  • 1/2 cup Raspberry puree Fresh or canned raspberries can be used.
For Garnish
  • 1 cup Fresh raspberries
  • 1/2 cup Dark chocolate shavings

Equipment

  • muffin tin
  • Mixing bowls
  • whisk
  • Mixer
  • cupcake liners

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, then add eggs one at a time and the vanilla.
  4. Gradually mix the dry ingredients into the creamed mixture, alternating with the buttermilk, ending with the dry. Stir in boiling water.
  5. Fill each cupcake liner halfway, add raspberry preserves, top with more batter until three-quarters full.
  6. Bake for 18-22 minutes until edges are set but centers are soft and gooey.
  7. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  8. For the frosting, beat softened butter, add powdered sugar, then mix in raspberry puree and vanilla.
  9. Once cooled, frost the cupcakes and garnish with fresh raspberries and dark chocolate shavings.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 42gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 250IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Ensure your butter is softened and measure the flour accurately to prevent dense cupcakes.

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