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Raspberry Chocolate Lava Cupcakes

Raspberry Chocolate Lava Cupcakes for Sweet, Gooey Moments

Raspberry Chocolate Lava Cupcakes are a cozy dessert with a warm, gooey raspberry center that delights your senses.
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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 if needed.
  • 1/2 cup Unsweetened Cocoa Powder Ensure high-quality cocoa for best results.
  • 1/2 teaspoon Baking Soda Acts as a leavening agent.
  • pinch Salt Use fine sea salt for better integration.
  • 1/2 cup Unsalted Butter Can be replaced with plant-based butter for vegan option.
  • 1 cup Granulated Sugar Brown sugar can be used for a caramel note.
  • 2 large Eggs For egg-free, substitute with 1/4 cup unsweetened applesauce.
  • 1 teaspoon Vanilla Extract Use pure extract for the best taste.
  • 1/2 cup Buttermilk Substitute with 1 cup of milk mixed with a splash of lemon juice for 1 hour.
  • 1/2 cup Boiling Water Crucial for moisture.
  • 1 teaspoon Raspberry Preserves Creates the lava effect.

Equipment

  • muffin tin
  • Mixing bowls
  • electric mixer
  • measuring cups
  • Measuring Spoons
  • Whisk
  • Spatula

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 medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a separate bowl, beat together the butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then blend in vanilla.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk.
  6. Pour in boiling water and mix until smooth.
  7. Fill each cupcake liner halfway with the batter, add raspberry preserves, then top off with more batter.
  8. Bake for 18-22 minutes until edges are set but centers are soft.
  9. Cool in the tin for 5-10 minutes, then transfer to a wire rack.
  10. To prepare the frosting, beat butter until creamy, then gradually add powdered sugar, raspberry puree, and salt.
  11. Frost cooled cupcakes and garnish with fresh raspberries and chocolate shavings.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 160mgPotassium: 80mgFiber: 1gSugar: 20gVitamin A: 250IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Notes

Don't overbake to maintain the gooey center. Room temperature ingredients yield better texture.

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