Dreamy Raspberry Chocolate Lava Cupcakes Recipe for Sweet Lovers

Decadent desserts can spark pure joy, and these raspberry chocolate lava cupcakes are a delightful explosion of flavor.

Rich chocolate mingles with tangy raspberry in a molten center that promises pure indulgence.

Soft, moist cupcake layers create the perfect vessel for this luxurious treat.

Each bite delivers a surprising burst of warm, gooey chocolate that melts beautifully on your tongue.

The vibrant raspberry notes cut through the intense chocolate, creating a harmonious balance of sweetness and tartness.

Elegant yet simple, these cupcakes transform an ordinary moment into a celebration of pure culinary bliss.

Prepare to fall in love with this irresistible dessert that will leave everyone craving more.

Why You’ll Love Chocolate Lava Cupcakes

• Craft with Ease: Blend simple ingredients in minutes for a delightful homemade beverage that rivals coffee shop creations.
• Customize Your Treat: Adjust sweetness levels, swap strawberries for other fruits, or make it non-dairy to suit personal preferences.
• Family-Friendly Delight: Perfect for kids and adults alike, this drink transforms a classic flavor combination into a fun, celebratory dessert beverage.
• Impress Without Effort: Looks and tastes gourmet but requires minimal cooking skills, making it ideal for casual gatherings or weekend treats.

What’s Inside Raspberry Lava Cupcake Batter

• All-Purpose Flour: A key dry ingredient that provides structure to the cupcakes.
• Cocoa Powder: Delivers rich chocolate flavor and deep color to the cupcake base.
• Baking Soda: Helps the cupcakes rise and creates a light, tender texture.
• Salt: Enhances the overall flavor of the chocolate cupcakes.

• Butter: Creates a rich and tender crumb in the cupcake.
• Sugar: Adds sweetness and helps with the cupcake's texture.
• Eggs: Bind the ingredients together and provide moisture.
• Vanilla Extract: Adds depth and warmth to the chocolate flavor.
• Buttermilk: Contributes to the cupcake's moistness and tender crumb.
• Boiling Water: Helps to create a smooth and thin batter.

• Raspberry Preserves: Provides a burst of fruity flavor in the cupcake center.
• Powdered Sugar: Creates a smooth and sweet buttercream frosting.
• Butter: Forms the base of the creamy buttercream.
• Raspberry Puree: Adds intense raspberry flavor to the frosting.
• Fresh Raspberries, Dark Chocolate Shavings: Serve as beautiful and delicious garnishes.

Steps for Raspberry Chocolate Lava Cupcakes

Step 1: Warm Up the Oven

Crank your oven to a toasty 350F (175C). Grab your muffin tin and line it with cute cupcake liners, creating the perfect home for your delightful treats.

Step 2: Mix Dry Ingredients

• Flour
• Cocoa powder
• Baking soda
• Salt

Step 3: Cream Butter and Sugar

In a large bowl, beat butter and sugar until they transform into a light, fluffy cloud of deliciousness. Drop in eggs one by one, giving each a good beating.

Splash in vanilla extract for that extra magic touch.

Step 4: Create the Batter

Time to marry your wet and dry ingredients!

Alternate between adding dry ingredients and buttermilk, starting and ending with the dry mix. Pour in boiling water and stir until the batter becomes silky smooth.

Step 5: Fill and Hide the Surprise

Fill cupcake liners halfway with batter. Now for the fun part – drop a dollop of raspberry preserves right in the center of each cupcake.

Cover with more batter until the liners are three-quarters full.

Step 6: Bake to Perfection

Slide the tin into the oven and bake for 18-22 minutes.

You’ll know they’re done when a toothpick comes out clean from the edge of a cupcake. Let them cool completely on a wire rack.

Step 7: Whip Up Raspberry Buttercream

Beat butter in a large bowl until it’s creamy and dreamy. Gradually add powdered sugar, mixing after each addition.

Stir in raspberry puree, vanilla extract, and a pinch of salt. Whip until the frosting is smooth and fluffy.

Step 8: Dress Up Your Cupcakes

Once cupcakes are completely cool, frost them generously with the raspberry buttercream. Sprinkle with fresh raspberries and dark chocolate shavings for a show-stopping finale.

Tips for Melting Chocolate Lava Centers

• Ensure the batter is thin and smooth by stirring in boiling water, which helps create a more tender and moist cupcake texture.
• Carefully spoon raspberry preserves into the center of each cupcake, covering with additional batter to keep the filling evenly distributed during baking.
• Gradually add powdered sugar to the butter, beating thoroughly after each addition to achieve a smooth, creamy frosting without lumps.
• Use fresh raspberries and dark chocolate shavings as garnish to add visual appeal and boost the cupcakes' taste and texture.
• Allow cupcakes to cool entirely on a wire rack to prevent buttercream from melting and ensure a perfect, clean frosting application.

Swaps for Chocolate Lava Cupcake Flavors

• Gluten-Free Berry Chocolate Lava Cupcakes: Replace wheat flour with almond or gluten-free blend, ensuring same texture and rich chocolate flavor.
• Vegan Chocolate Raspberry Muffins: Swap butter with coconut oil, eggs with flax eggs, and use dairy-free chocolate for a plant-based version.
• Low-Sugar Chocolate Raspberry Treats: Substitute sugar with stevia or monk fruit sweetener, reducing overall calorie content while maintaining delicious taste.
• Dairy-Free Chocolate Raspberry Cupcakes: Use coconut milk instead of buttermilk and dairy-free margarine to create a creamy, allergen-friendly dessert.

Tasty Sips With Lava Cupcake Desserts

• Pair Sparkling Rosé: Complement the rich chocolate and tangy raspberry flavors with a chilled, light rosé champagne that adds effervescence and elegance to each bite.
• Serve Dark Roast Coffee: Balance the sweet cupcake with a robust, slightly bitter dark roast coffee that enhances the chocolate's deep notes and cuts through the buttercream's richness.
• Create Berry Smoothie Companion: Blend fresh raspberries, yogurt, and a touch of honey into a creamy smoothie that mirrors the cupcake's fruity undertones and provides a refreshing contrast.
• Match Chocolate Port Wine: Select a smooth, sweet chocolate port wine that echoes the dessert's decadent chocolate flavor while providing a sophisticated adult beverage pairing.

Storing Lava Cupcakes for a Gooey Center

• Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent buttercream from sticking.
• Wrap individual unfrosted cupcakes tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature before frosting.
• Warm refrigerated cupcakes in the microwave for 10-15 seconds on low power. Alternatively, let them sit at room temperature for 15-20 minutes to soften buttercream and restore texture.
• Keep unfrosted cupcakes in a sealed container at room temperature for 1-2 days. Place a paper towel inside to absorb excess moisture and maintain freshness.

FAQs

• What makes the raspberry chocolate lava effect?

The raspberry preserves spooned into the center of each cupcake before baking creates a surprise raspberry filling that oozes out when you bite into the cupcake.

• Can I use fresh raspberries instead of preserves?

Fresh raspberries might release too much liquid, so raspberry preserves work best to maintain the cupcake’s structure and create the lava-like center.

• How do I get smooth buttercream without lumps?

Gradually add powdered sugar and beat well after each addition. Ensure the butter is at room temperature and beat until creamy and smooth before adding other ingredients.

• Why add boiling water to the chocolate batter?

Boiling water helps bloom the cocoa powder, creating a richer chocolate flavor and making the batter smoother and more liquid.

Raspberry Chocolate Lava Cupcakes Recipe

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4.8 from 10 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Sinful raspberry chocolate lava cupcakes melt hearts with their rich, gooey centers and berry-infused charm. Rich chocolate and tangy raspberries create a luxurious dessert that promises pure indulgence for you.

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Ingredients

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Main Ingredients:

• 1 cup (240 ml) all-purpose flour
• 1/2 cup (50 g) unsweetened cocoa powder
• 1 cup (200 g) sugar
• 2 large eggs
• 1/2 cup (113 g) unsalted butter, softened

Wet Ingredients:

• 1/2 cup (120 ml) buttermilk
• 1/2 cup (120 ml) boiling water
• 1 teaspoon vanilla extract
• 1/2 cup (160 g) raspberry preserves

Dry Ingredients:

• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• Fresh raspberries (for garnish)

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Instructions

1. Warm the oven to 350F (175C) and arrange cupcake liners in a muffin tin, ensuring even spacing.
2. Combine flour, cocoa powder, baking soda, and salt in a medium bowl, whisking thoroughly to eliminate any lumps.
3. Using an electric mixer, cream butter and sugar until the mixture becomes pale and airy, approximately 3-4 minutes.
4. Incorporate eggs individually into the butter mixture, mixing completely after each addition. Blend in vanilla extract until fully integrated.
5. Gradually fold dry ingredients and buttermilk into the batter, alternating between the two. Pour boiling water and mix until the batter achieves a silky, thin consistency.
6. Fill cupcake liners halfway with batter. Delicately place a dollop of raspberry preserves in the center of each, then carefully cover with additional batter until liners reach 3/4 full.
7. Transfer to preheated oven and bake for 18-22 minutes, checking doneness by inserting a toothpick near the cupcake’s edge – it should emerge clean.
8. Remove from oven and allow cupcakes to cool completely on a wire rack, preventing soggy bottoms.
9. Whip butter in a large bowl until smooth and creamy. Incrementally add powdered sugar, mixing thoroughly between additions.
10. Incorporate raspberry puree, vanilla extract, and a pinch of salt into the buttercream. Beat until achieving a light, fluffy texture.
11. Once cupcakes have cooled, generously spread raspberry buttercream using a piping bag or offset spatula.
12. Embellish with fresh raspberries and delicate dark chocolate shavings for an elegant finishing touch.

Notes

• Swap out buttermilk with dairy-free alternatives like almond milk or coconut milk for a vegan-friendly version of these decadent cupcakes.
• Enhance chocolate flavor by using high-quality dark chocolate cocoa powder with at least 70% cocoa content for deeper, richer taste.
• Control raspberry intensity by adjusting preserve quantity or using fresh raspberry puree to customize the fruity center according to personal preference.
• Prevent cupcake centers from sinking by ensuring ingredients are at room temperature and avoiding overmixing the batter during preparation.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 182 kcal
• Sugar: 17 g
• Sodium: 134 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 38 mg