Raspberry Chocolate Lava Cupcakes

Introduction

Raspberry Chocolate Lava Cupcakes are a delightful twist on the classic cupcake, boasting a rich, gooey chocolate center paired with a burst of tart raspberry flavor. These cupcakes not only satisfy your sweet tooth but also bring a touch of elegance to any occasion. Whether you’re celebrating a special event or just treating yourself, these luscious cupcakes are sure to impress.

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup boiling water
1/2 cup raspberry preserves
Fresh raspberries for garnish

For the raspberry buttercream:
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/4 cup raspberry puree
1 teaspoon vanilla extract
A pinch of salt
Dark chocolate shavings for garnish

Prep Time

30 minutes

Cook Time, Total Time, Yield

Cook Time: 22 minutes
Total Time: 52 minutes
Yield: 12 cupcakes

These Raspberry Chocolate Lava Cupcakes are a perfect balance of rich chocolate and fresh raspberry flavors, creating an indulgent treat that’s hard to resist. Enjoy baking and sharing this delectable dessert!

Detailed Directions and Instructions

Step 1: Preheat Oven and Prepare Muffin Tin

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for the batter.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 3/4 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, use an electric mixer to cream together 1/2 cup unsalted butter and 1 cup sugar until the mixture is light and fluffy.

Step 4: Add Eggs and Vanilla

Add 2 large eggs to the creamed mixture one at a time, mixing well after each addition. Then, mix in 1 teaspoon vanilla extract until fully incorporated.

Step 5: Incorporate Dry Ingredients and Buttermilk

Alternately whisk in the dry ingredients and 1/2 cup buttermilk, starting and ending with the dry ingredients. Mix until just combined.

Step 6: Mix in Boiling Water

Stir in 1/2 cup boiling water to the batter and mix until the batter is smooth and well combined.

Step 7: Fill Cupcake Liners

Fill each cupcake liner halfway with the batter. Spoon 1 teaspoon of raspberry preserves into the center of each filled liner, then cover the preserves with more batter until they are about 3/4 full.

Step 8: Bake the Cupcakes

Place the muffin tin in the preheated oven and bake for 18-22 minutes. To test for doneness, insert a toothpick into the edge of a cupcake; it should come out clean.

Step 9: Make Raspberry Buttercream

In a separate bowl, beat 1 cup unsalted butter until creamy. Gradually add 3 1/2 cups powdered sugar, mixing until combined. Then mix in 1/4 cup raspberry puree, 1 teaspoon vanilla extract, and a pinch of salt until the frosting is smooth and fluffy.

Step 10: Frost the Cupcakes

Allow the cupcakes to cool completely before frosting. Once cooled, use the raspberry buttercream to frost each cupcake.

Step 11: Garnish

Garnish each frosted cupcake with fresh raspberries and dark chocolate shavings for an extra touch.

Notes

Note 1: Cooling Time

Make sure the cupcakes have cooled completely before applying the frosting to prevent it from melting.

Note 2: Storage

Store any uneaten cupcakes in an airtight container at room temperature for up to 3 days.

Note 3: Variations

Feel free to substitute the raspberry preserves with other fruit preserves or chocolate ganache for different flavor profiles.

Note 4: Serving Size

This recipe makes 12 cupcakes, each approximately 320 kcal. Adjust quantities accordingly if you need more or fewer servings.

Cook techniques

Whisking

Whisk the dry ingredients together to ensure they are evenly mixed and to aerate the flour, which helps create a lighter cupcake texture.

Creaming

Cream the butter and sugar together until light and fluffy to incorporate air into the mixture, which contributes to the cupcake’s rise and texture.

Alternating Ingredients

When mixing dry ingredients and wet ingredients, alternate between them to create a smooth batter without overmixing, which can lead to dense cupcakes.

Filling Cupcake Liners

Fill the liners halfway, add the raspberry preserves, and then top with more batter, ensuring the cupcakes have a gooey center while maintaining structural integrity.

Testing Doneness

Use a toothpick to test for doneness; it should come out clean when inserted into the edge (not the center) of a cupcake, which indicates they are baked through.

Making Buttercream

Beat the butter until creamy before gradually adding powdered sugar, ensuring the frosting is smooth and fluffy; adding raspberry puree enhances flavor and color.

Garnishing

Top the cooled cupcakes with raspberry buttercream, fresh raspberries, and dark chocolate shavings for added flavor and visual appeal.

FAQ

Can I use another fruit preserve instead of raspberry?

Yes, you can substitute any fruit preserve you like, but it will change the overall flavor of the cupcakes.

What can I do if I don’t have buttermilk?

You can substitute buttermilk with a mixture of milk and vinegar or lemon juice (1/2 cup milk plus 1/2 tablespoon vinegar or lemon juice).

Can I make the batter ahead of time?

It’s best to bake the cupcakes immediately after preparing the batter for optimal texture. However, you can prepare the dry ingredients in advance.

How should I store the finished cupcakes?

Store the cupcakes in an airtight container at room temperature for up to three days or refrigerate them for up to a week.

Can I freeze these cupcakes?

Yes, you can freeze the cupcakes before frosting. Wrap them tightly in plastic wrap and then in aluminum foil. Thaw before decorating.

Conclusion

Raspberry Chocolate Lava Cupcakes are a delightful treat that combines the rich flavor of chocolate with the tangy sweetness of raspberries. Their warm, gooey center paired with the creamy raspberry buttercream makes them a perfect dessert for any occasion. These cupcakes not only satisfy your sweet tooth but also add a touch of elegance to your dessert table, inviting compliments for their stunning presentation and delicious taste.

More recipes suggestions and combination

Chocolate Hazelnut Lava Cupcakes

Indulge in the rich flavors of chocolate and hazelnuts by swapping raspberry preserves for hazelnut spread. Top with nutty buttercream for a decadent twist.

Strawberry Cheesecake Cupcakes

Replace raspberry preserves with strawberry preserves and mix in cream cheese for the frosting. Garnish with fresh strawberries for a fruity cheesecake flavor.

Caramel Pecan Lava Cupcakes

Substitute raspberry preserves with caramel sauce and fold in chopped pecans into the batter. Top with creamy caramel frosting for a nutty treat.

Mint Chocolate Lava Cupcakes

Add a drop of mint extract to the batter and replace raspberry preserves with mint chocolate chips. Frost with mint buttercream for a refreshing dessert.

Coconut Lime Cupcakes

Incorporate shredded coconut into the batter and use lime curd as the lava filling. Top with coconut buttercream and garnish with toasted coconut flakes for a tropical delight.