Description
These Raspberry Chocolate Lava Cupcakes combine rich, moist chocolate cake with a surprise raspberry preserves center, topped with a luscious raspberry buttercream frosting. Perfectly balanced with a touch of tartness and sweetness, garnished with fresh raspberries and dark chocolate shavings, these cupcakes make an elegant and indulgent treat.
Ingredients
Scale
Cupcake Batter
- 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
Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/4 cup raspberry puree
- 1 teaspoon vanilla extract
- A pinch of salt
Garnish
- Fresh raspberries
- Dark chocolate shavings
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure the cupcakes don’t stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to combine and aerate the dry ingredients.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar together using a mixer until the mixture is light and fluffy, then add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
- Add Dry Ingredients and Buttermilk: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Stir in the boiling water carefully until the batter is smooth and consistent.
- Fill Cupcake Liners with Batter and Raspberry Preserves: Fill each cupcake liner halfway with the batter. Spoon about a teaspoon of raspberry preserves into the center of each cupcake, then cover with more batter until the liners are about three-quarters full to create the lava center.
- Bake and Cool: Bake the cupcakes in the preheated oven for 18-22 minutes or until a toothpick inserted near the edge comes out clean. Remove cupcakes from the oven and allow them to cool completely before frosting.
- Prepare Raspberry Buttercream Frosting: Beat the softened butter until creamy. Gradually add powdered sugar while mixing, then blend in raspberry puree, vanilla extract, and a pinch of salt until the frosting is smooth and fluffy.
- Frost and Garnish Cupcakes: Frost the cooled cupcakes generously with the raspberry buttercream. Garnish each cupcake with fresh raspberries and dark chocolate shavings for an elegant finish.
Notes
- Ensure the butter is properly softened to room temperature for easier creaming.
- Boiling water added to the batter intensifies the chocolate flavor and creates a smooth texture.
- When adding raspberry preserves to the cupcake batter, make sure to cover it well to prevent seepage during baking.
- Allow cupcakes to cool completely before frosting to avoid melting the buttercream.
- Use fresh raspberries and quality dark chocolate shavings for the best garnish presentation and taste.
- For a dairy-free version, substitute butter and buttermilk with plant-based alternatives.
