Go Back
–+ servings
Raspberry Chocolate Lava Cupcakes

Raspberry Chocolate Lava Cupcakes with a Gooey Surprise

Indulge in Raspberry Chocolate Lava Cupcakes, featuring a molten center of raspberry preserves that balances rich chocolate flavors beautifully.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup all-purpose flour substitute with gluten-free flour blend for gluten-free option
  • 0.5 cup unsweetened cocoa powder ensure it’s unsweetened
  • 1 teaspoon baking soda do not substitute with baking powder
  • 1 pinch salt consider kosher salt for deeper taste
  • 0.5 cup unsalted butter replace with non-dairy butter for dairy-free option
  • 1 cup sugar sugar substitutes can be used
  • 2 large eggs flax eggs can be used for vegan alternative
  • 1 teaspoon vanilla extract opt for pure vanilla for best results
  • 0.5 cup buttermilk substitute with milk mixed with lemon juice or non-dairy milk
  • 0.5 cup boiling water essential for smoothing the batter
For the Raspberry Filling
  • 0.5 cup raspberry preserves ensure high-quality for best flavor
For the Garnish
  • 1 cup fresh raspberries choose plump berries for presentation

Equipment

  • Muffin tin
  • Electric mixer
  • medium bowl
  • Large mixing bowl
  • Spatula
  • Piping bag

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.
  3. Cream together the butter and sugar until light and fluffy. Add eggs and vanilla extract and mix until combined.
  4. Gradually add the dry mixture, alternating with buttermilk, and finish with boiling water until batter is smooth.
  5. Spoon batter into liners halfway, add raspberry preserves in the center, and top with more batter, filling to three-quarters full.
  6. Bake for 18 to 22 minutes until a toothpick comes out clean from the edge, leaving a molten center.
  7. While cooling, make the frosting by beating butter, gradually adding powdered sugar, raspberry puree, and salt until smooth.
  8. Frost cooled cupcakes with raspberry buttercream and garnish with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 280kcalCarbohydrates: 38gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 40mgSodium: 210mgPotassium: 120mgFiber: 2gSugar: 25gVitamin A: 4IUVitamin C: 2mgCalcium: 2mgIron: 10mg

Notes

Use room temperature ingredients for better mixing and avoid overmixing to maintain a tender crumb. Cool before frosting to prevent melting.

Tried this recipe?

Let us know how it was!