Raspberry Chocolate Lava

These decadent raspberry chocolate lava cupcakes combine rich chocolate with a luscious molten raspberry center, making them a perfect treat for any celebration or an indulgent self-care moment. They are surprisingly easy to make and deliver impressive results that delight every time.

I first made these cupcakes for a small birthday gathering and they quickly became the star of the show. Now they are my go-to dessert whenever I want to impress but keep things simple.

Gather Your Ingredients

• All-purpose flour: Use a good quality flour for a tender crumb. You can swap for gluten-free flour blend if needed
• Unsweetened cocoa powder: Make sure it’s unsweetened to get the true chocolate flavor without bitterness
• Baking soda: Essential for leavening to give the cupcakes lift. Avoid substituting with baking powder for this recipe
• Salt: Kosher salt works well here to deepen the flavor of chocolate
• Unsalted butter: Real butter adds richness but non-dairy butters can be used for dairy-free versions
• Sugar: Granulated sugar balances the chocolate bitterness well, sugar substitutes also work depending on your preference
• Large eggs: Provide structure and moisture, flax eggs are a good vegan alternative
• Vanilla extract: Pure vanilla extract gives the best aromatic depth
• Buttermilk: Adds tenderness and slight tang, substitute with milk plus lemon juice or non-dairy milk if needed
• Boiling water: Key for dissolving the cocoa and creating a moist batter with extra chocolate intensity
• Raspberry preserves: This is the secret to the molten raspberry center that oozes out when you bite in
• Fresh raspberries: Use as garnish for a fresh pop of flavor and color
• Powdered sugar: Essential for the glaze to add a delicate sweet finish
• Raspberry puree: Made from fresh or frozen raspberries blended smooth to infuse the glaze with bright fruit flavor
• Pinch of salt: Balances the sweetness in the glaze

How to Make It

Sift the Dry Ingredients:

Sift the all-purpose flour, cocoa powder, baking soda, and salt together to ensure even mixing and no lumps in your batter

Cream Butter and Sugar:

In a bowl, beat the unsalted butter and sugar together until light and fluffy, about 3 to 5 minutes. This step is crucial to create a tender texture

Add Eggs and Vanilla:

Add the eggs one at a time beating well after each addition. Then stir in the pure vanilla extract for aroma

Alternate Adding Buttermilk and Dry Mixture:

Add the buttermilk and dry ingredients alternately starting and ending with the dry ingredients. Mix gently to avoid overworking the batter, which could toughen the cupcakes

Incorporate Boiling Water:

Slowly add the boiling water into the batter while stirring. This helps to dissolve the cocoa and makes the batter smooth and rich in chocolate flavor

Fill the Cupcake Molds:

Spoon half the batter evenly into four greased or lined cupcake molds

Add Raspberry Preserves Center:

Drop about one tablespoon of raspberry preserves into the center of each cupcake mold, pressing gently to inset it

Top with Remaining Batter:

Cover the raspberry preserves with the remaining batter, smoothing the surface gently

Bake the Cupcakes:

Bake in a preheated oven at 350 degrees Fahrenheit for about 20 to 25 minutes or until a toothpick inserted near the edge comes out clean. Avoid baking too long or the lava center will firm up

Prepare the Raspberry Glaze:

While cupcakes bake, combine the powdered sugar, raspberry puree, vanilla extract, and a pinch of salt in a bowl. Whisk until smooth and glossy

Cool and Glaze the Cupcakes:

Let the cupcakes cool for about 10 minutes before removing from the molds. Drizzle or brush each cupcake with the raspberry glaze and garnish with fresh raspberries for a vibrant finish

The raspberry preserves are my favorite touch as they create a magical molten center that bursts with flavor and surprise. One memorable family moment was seeing my kids’ delight when the rich, warm raspberry lava spilled out as they bit into the cupcakes for the first time. It really makes dessert feel special.

Flavor Boosters

Store cupcakes in an airtight container at room temperature for up to two days. You can refrigerate them for longer freshness but bring them back to room temperature before serving for the best texture. These cupcakes also freeze well for up to two months. Just thaw overnight in the fridge and then glaze fresh before serving.

Serving Suggestions

These cupcakes shine on their own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream to complement the warm raspberry chocolate lava inside. A fresh raspberry and mint garnish adds an elegant touch if you are presenting them for a special occasion.

Creative Twists

Use fresh raspberries when in season for maximum flavor and brightness. During off-season, frozen raspberries work well for the puree and preserves. You could also experiment with other berries like blackberries or blueberries for a different fruit note.

These cupcakes are a delightful treat that combines rich chocolate and bright raspberry with a gooey center and a tender crumb.

Common Questions About This Recipe

→ Can I make this dessert gluten-free?

Yes, swap regular all-purpose flour with a gluten-free flour blend to maintain texture without gluten.

→ How do I achieve the molten center effect?

The molten center is created by adding raspberry preserves inside before baking, ensuring a gooey, fruit-filled core.

→ What can be used as a dairy-free alternative?

Replace unsalted butter with non-dairy butter substitutes and use plant-based milk instead of buttermilk for dairy-free options.

→ Is there a vegan adaptation?

Use flax eggs instead of eggs and non-dairy substitutes for butter and milk to create a vegan-friendly version.

→ How long should the cupcakes bake?

Bake them for about 25 minutes to ensure set edges and a soft, molten center inside.