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Decadent Raspberry Chocolate Lava Cupcakes Recipe

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★★★★★

4.5 from 149 reviews

Delight in these Decadent Raspberry Chocolate Lava Cupcakes featuring a rich chocolate batter with a molten raspberry center, topped with a luscious raspberry buttercream and fresh raspberries. Perfect for special occasions or a gourmet treat.

Ingredients

Scale

Cupcake Batter

  • 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 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.)

Buttercream Frosting and Garnish

  • 1/2 cup Unsalted butter (Replace with non-dairy butter for a lighter option.)
  • 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.)
  • 1/2 cup Fresh raspberries (Use these for garnish.)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
  3. Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and sugar together until light and fluffy, then incorporate the eggs one at a time along with the vanilla extract for a smooth batter.
  4. Combine Wet and Dry Mixtures: Alternately add the dry mixture and buttermilk to the creamed ingredients, mixing gently after each addition to maintain a tender crumb.
  5. Add Boiling Water: Carefully mix in the boiling water until the batter is smooth; this step intensifies the chocolate flavor and creates a lava texture.
  6. Fill Muffin Tins and Add Raspberry Center: Spoon batter into muffin tins halfway, then add a tablespoon of raspberry preserves in the center, and cover with more batter to envelop the preserve.
  7. Bake: Bake for 18 to 22 minutes or until a toothpick inserted near the edge comes out clean, indicating the cupcakes are done but the center remains molten.
  8. Prepare Raspberry Buttercream: Beat the butter until creamy, then gradually add powdered sugar, raspberry puree, vanilla extract, and a pinch of salt, beating until the frosting is smooth and fluffy.
  9. Frost and Garnish: Allow cupcakes to fully cool, then frost generously with raspberry buttercream and top each with fresh raspberries for a vibrant finish.

Notes

  • Use gluten-free flour and non-dairy butter to make the recipe gluten-free and dairy-free respectively.
  • For a vegan version, substitute eggs with flax eggs and use plant-based milk and butter alternatives.
  • Ensure boiling water is added carefully to prevent cooking the eggs prematurely.
  • Do not overbake the cupcakes to maintain the molten lava center.
  • Use fresh raspberries for garnish to add freshness and texture.

Keywords: chocolate lava cupcakes, raspberry chocolate cupcakes, molten center cupcakes, raspberry buttercream frosting, decadent dessert

Find it online: https://todayfoodrecipe.com/decadent-raspberry-chocolate-lava-cupcakes-recipe/