Raspberry Chocolate Lava (Recipe for Printing)
Celebrate any occasion with decadent chocolate lava cupcakes bursting with fresh raspberries. This melt-in-your-mouth dessert highlights rich cocoa and a luscious molten center. Save & click.
# What You Need:
→ Cupcake Batter
01 -
1 cup all-purpose flour
02 -
1/2 cup unsweetened cocoa powder
03 -
1 teaspoon baking soda
04 -
1/4 teaspoon salt
05 -
1/2 cup unsalted butter
06 -
1 cup granulated sugar
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
1/2 cup buttermilk
10 -
1 cup boiling water
→ Filling and Garnish
11 -
1 tablespoon raspberry preserves
12 -
1/2 cup fresh raspberries
→ Raspberry Frosting
13 -
1/2 cup unsalted butter
14 -
2 cups powdered sugar
15 -
1/3 cup raspberry puree
16 -
1 teaspoon vanilla extract
17 -
1 pinch salt
# How to Make It:
01 -
Preheat oven to 350°F (175°C). Line a standard muffin tin with paper liners.
02 -
In a large bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt until uniformly combined.
03 -
In a separate bowl, cream unsalted butter and granulated sugar together until light and fluffy using a hand mixer or stand mixer at medium speed.
04 -
Beat in eggs one at a time, incorporating vanilla extract, and mix until smooth.
05 -
Alternately add buttermilk and the dry flour mixture to the creamed butter mixture, mixing at low speed until just combined. Do not overmix.
06 -
Gradually pour in boiling water, blending on low until batter is glossy and thin.
07 -
Divide batter evenly among the muffin cups, filling each about halfway.
08 -
Drop approximately 1 teaspoon of raspberry preserves into the center of each cupcake for a molten core. Cover with a spoonful of batter to seal.
09 -
Place tray in oven and bake for 22–25 minutes or until a cake tester inserted near the edge comes out clean. Centers should remain slightly moist.
10 -
Remove cupcakes from oven and let cool in the tray for 10 minutes before transferring to a wire rack to cool completely.
11 -
While cupcakes cool, beat unsalted butter until creamy. Gradually add powdered sugar, mixing thoroughly, then blend in raspberry puree, vanilla extract, and a pinch of salt until light and fluffy.
12 -
Once cupcakes are fully cool, frost generously using prepared raspberry frosting and garnish each with fresh raspberries.
# Extra Tips:
01 -
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. For dairy-free preferences, use non-dairy butter and alternative milk.