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.
Ingredients
Scale
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)
Instructions
- Warm the oven to 350F (175C) and arrange cupcake liners in a muffin tin, ensuring even spacing.
- Combine flour, cocoa powder, baking soda, and salt in a medium bowl, whisking thoroughly to eliminate any lumps.
- Using an electric mixer, cream butter and sugar until the mixture becomes pale and airy, approximately 3-4 minutes.
- Incorporate eggs individually into the butter mixture, mixing completely after each addition. Blend in vanilla extract until fully integrated.
- 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.
- 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.
- 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.
- Remove from oven and allow cupcakes to cool completely on a wire rack, preventing soggy bottoms.
- Whip butter in a large bowl until smooth and creamy. Incrementally add powdered sugar, mixing thoroughly between additions.
- Incorporate raspberry puree, vanilla extract, and a pinch of salt into the buttercream. Beat until achieving a light, fluffy texture.
- Once cupcakes have cooled, generously spread raspberry buttercream using a piping bag or offset spatula.
- 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