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Raspberry Chocolate Lava Cupcakes

Irresistible Raspberry Chocolate Lava Cupcakes to Savor

These Raspberry Chocolate Lava Cupcakes offer a molten center that melts away your stress with every bite.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Baking
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour substitute with gluten-free flour blend for gluten-free option
  • 1/2 cup Unsweetened Cocoa Powder ensure it is unsweetened
  • 1 tsp Baking Soda avoid substituting with baking powder
  • 1/4 tsp Salt using kosher salt offers a richer taste
  • 1/2 cup Unsalted Butter use non-dairy butter for dairy-free option
  • 1 cup Sugar can be replaced with a sugar substitute
  • 2 large Eggs flax eggs work well for a vegan alternative
  • 1 tsp Vanilla Extract opt for pure vanilla for the best results
  • 1/2 cup Buttermilk swap with milk mixed with lemon juice
  • 1 cup Boiling Water
For the Molten Center
  • 1/2 cup Raspberry Preserves feel free to swap with other fruit preserves
For Garnish
  • 12 pieces Fresh Raspberries used for garnish

Equipment

  • muffin tin
  • Mixing bowls
  • Electric Mixer
  • whisk
  • Cupcake liners

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until free of lumps.
  3. Cream together the unsalted butter and sugar in another bowl for 3-4 minutes until light and fluffy. Add eggs one at a time, mixing well, followed by vanilla extract.
  4. Gradually mix in the dry ingredients alternately with buttermilk and boiling water until just combined.
  5. Fill each muffin cup halfway with batter, add a teaspoon of raspberry preserves in the center, and cover with more batter.
  6. Bake for 18 to 22 minutes, until a toothpick comes out clean from the edge, leaving the center gooey.
  7. To prepare the raspberry buttercream, beat softened butter until creamy. Gradually add powdered sugar, raspberry puree, vanilla extract, and a pinch of salt until fluffy.
  8. Once cooled, frost each cupcake with buttercream and garnish with a fresh raspberry on top.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing the batter to maintain fluffiness.

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