Introduction

These Decadent Raspberry Chocolate Lava Cupcakes are a chocolate lover’s dream with a molten raspberry center that surprises with every bite. Topped with a luscious raspberry buttercream and fresh raspberries, they’re perfect for any special occasion or a delightful treat.

A close-up view of a dark chocolate cupcake with three main layers. The bottom layer is rich, dark, and moist chocolate cake. On top, there is a thick layer of smooth pink raspberry cream frosting, swirled in a decorative way. The cupcake is topped with a bright red fresh raspberry and scattered small pieces of dark chocolate around the berry. Some red raspberry filling is oozing out from the center of the cupcake, showing a shiny, juicy texture. The cupcake liner is white, and the cupcakes are placed on a surface with white marbled texture. In the background, there are more similar cupcakes with pink frosting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup All-purpose flour (Swap with gluten-free flour blend for a gluten-free option)
1/2 cup Unsweetened cocoa powder (Make sure it’s unsweetened for the best results)
1 tsp Baking soda (Avoid substituting with baking powder)
1/4 tsp Salt (Consider using kosher salt for a deeper taste)
1/2 cup Unsalted butter (For a dairy-free twist, use non-dairy butter instead)
1 cup Sugar (You can replace it with a sugar substitute if desired)
2 large Eggs (You can use flax eggs for a vegan alternative)
1 tsp Vanilla extract (Always opt for pure vanilla for the best outcome)
1/2 cup Buttermilk (Substitute with milk mixed with lemon juice or non-dairy milk)
1 cup Boiling water (This step is essential, so don’t skip it!)
1 tbsp Raspberry preserves (Gives you that unforgettable molten center)
1/2 cup Fresh raspberries (Use these for garnish)
1/2 cup Unsalted butter (Replace with non-dairy butter for a lighter option, for the frosting)
2 cups Powdered sugar (Sugar substitutes can offer a lighter sweetness)
1/3 cup Raspberry puree (Use fresh or frozen raspberries, blended smooth)
1 tsp Vanilla extract (Just like in the cupcake batter, pure vanilla is key)
1 pinch Pinch of salt (Balances sweetness)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Step 3: In a large mixing bowl, cream the unsalted butter and sugar together until light and fluffy. Then add the eggs and vanilla extract, mixing well.
Step 4: Alternately add the dry mixture and buttermilk to the wet ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth.
Step 5: Spoon batter into the muffin tins, filling each about halfway. Add 1 teaspoon of raspberry preserves into the center of each, then cover with more batter until the cups are about 3/4 full.
Step 6: Bake for 18 to 22 minutes, or until a toothpick inserted near the edge comes out clean. Remove from oven and allow to cool completely.
Step 7: To prepare the raspberry buttercream, beat the butter until creamy. Gradually add powdered sugar, then mix in raspberry puree, vanilla extract, and a pinch of salt until smooth and fluffy.
Step 8: Frost the cooled cupcakes with the raspberry buttercream and garnish with fresh raspberries.

Tips & Variations

Use high-quality cocoa powder and pure vanilla extract to enhance the depth of flavor.
For a vegan version, substitute eggs with flax eggs and use non-dairy butter and milk alternatives.
Make the raspberry preserves homemade by simmering fresh raspberries with a little sugar until thickened.
Lightly warm the raspberry preserves before adding to the batter for easier spreading.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely and then frost them fresh.

How to Serve

A close-up view of a dark chocolate cupcake split open to show a thick, bright red raspberry sauce flowing out from the center. The cupcake has one layer of rich, moist chocolate cake. On top, there is a thick layer of light pink raspberry frosting swirled in three peaks around the edge, decorated with small dark chocolate pieces scattered on the frosting. At the center of the cupcake top sits one whole fresh raspberry, bright red and textured. In the background, more identical cupcakes with pink frosting swirls sit on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well, especially for the puree and filling. Just thaw and drain excess liquid if necessary to avoid soggy batter or frosting.

How do I know when the cupcakes are done baking?

Insert a toothpick near the edge of a cupcake (not the center with the filling). If it comes out clean or with just a few moist crumbs, the cupcakes are ready.