If you love the idea of rich, molten chocolate cakes with a fruity twist, then this Raspberry Chocolate Lava Cupcakes Recipe is going to become your absolute favorite dessert! Imagine biting into a moist chocolate cupcake that oozes warm raspberry preserves, topped with a luscious raspberry buttercream and decorated with fresh raspberries and dark chocolate shavings. It’s the perfect balance of tart and sweet, silky and fluffy—all in a single cupcake that feels luxurious yet surprisingly simple to make at home. Whether you’re treating yourself or impressing guests, these cupcakes are guaranteed to be a hit every single time.
Ingredients You’ll Need
This Raspberry Chocolate Lava Cupcakes Recipe uses straightforward pantry staples combined with fresh, flavorful ingredients that each play a key role in achieving the perfect balance of texture and flavor. From the tender crumb of the cupcake to the smooth raspberry buttercream, every component contributes deliciously.
- 1 cup all-purpose flour: Provides the structure and softness of the cupcakes.
- 1/2 cup unsweetened cocoa powder: Brings deep, rich chocolate flavor without added sugar.
- 3/4 teaspoon baking soda: Helps the cupcakes rise and become fluffy.
- 1/4 teaspoon salt: Enhances all the other flavors.
- 1/2 cup unsalted butter, softened: Adds moisture and richness.
- 1 cup sugar: Sweetens the cupcakes perfectly.
- 2 large eggs: Bind ingredients together and contribute to the cupcake’s tender crumb.
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor.
- 1/2 cup buttermilk: Keeps the cupcakes tender and adds a mild tang.
- 1/2 cup boiling water: Intensifies the chocolate flavor and creates a moist batter.
- 1/2 cup raspberry preserves: The molten, fruity center that makes these cupcakes truly special.
- Fresh raspberries for garnish: Adds freshness and a pop of color on top.
- 1 cup unsalted butter, softened (for buttercream): The base for the creamy raspberry frosting.
- 3 1/2 cups powdered sugar: Sweetens the buttercream perfectly while keeping it light.
- 1/4 cup raspberry puree: Gives the buttercream an authentic raspberry flavor and lovely pink hue.
- 1 teaspoon vanilla extract: Enhances the buttercream’s complexity.
- A pinch of salt: Balances the sweetness in the frosting.
- Dark chocolate shavings for garnish: Adds an elegant finish and a slight bittersweet crunch.
How to Make Raspberry Chocolate Lava Cupcakes Recipe
Step 1: Preheat Oven and Prepare Pan
Start by heating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, which makes cleanup easier and keeps your cupcakes perfectly shaped.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures the cocoa and leavening agents are evenly distributed for a consistent rise and chocolate flavor in every bite.
Step 3: Cream Butter and Sugar
Using a large bowl, cream the softened butter with the sugar until light and fluffy—this is key to achieving a tender crumb. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract. The eggs help the cupcakes rise and add structure while the vanilla adds aroma and depth.
Step 4: Combine Dry Ingredients and Buttermilk
Alternately add the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry components. This approach prevents overmixing and keeps the batter light. Slowly stir in the boiling water last; it might look thin, but it’s what makes your cupcakes delightfully moist and intensifies the chocolate taste.
Step 5: Fill Cupcake Liners and Add Raspberry Filling
Fill each cupcake liner halfway with batter, then spoon a teaspoon of raspberry preserves right into the center. Cover the preserves with more batter until your liners are about 3/4 full to prevent overflow and ensure that gooey raspberry center.
Step 6: Bake and Cool
Bake the cupcakes for 18-22 minutes. Check doneness by inserting a toothpick into the edge (not the raspberry center)—it should come out clean. Remove from oven and let cupcakes cool completely before frosting. This step is crucial so your buttercream doesn’t melt when applied.
Step 7: Make Raspberry Buttercream
Beat the softened butter until creamy, then gradually add powdered sugar. Mix in raspberry puree, vanilla extract, and a pinch of salt until the frosting is smooth and fluffy. This buttercream is refreshingly fruity but still silky and sweet.
Step 8: Frost and Garnish
Frost each cooled cupcake generously with the raspberry buttercream. Top with fresh raspberries and dark chocolate shavings for an elegant and irresistible finish. These little touches make your cupcakes look stunning and enhance every bite.
How to Serve Raspberry Chocolate Lava Cupcakes Recipe
Garnishes
Fresh raspberries and dark chocolate shavings are classic picks to garnish these cupcakes. They add a fresh pop of flavor and a beautiful contrast to the rich buttercream. You can also dust some powdered sugar or use edible flowers for a whimsical touch.
Side Dishes
Pair these cupcakes with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to complement the rich chocolate and tart raspberry sweetness. A cup of freshly brewed coffee, hot tea, or even a glass of sparkling rosé elevates the tasting experience to a new level.
Creative Ways to Present
Try serving these cupcakes on a rustic wooden board or vintage dessert plates adorned with scattered fresh raspberries and edible petals. For parties, place them in pretty cupcake wrappers or stack them on a tiered cake stand. You can also pipe the buttercream with a star tip for an extra fancy swirl.
Make Ahead and Storage
Storing Leftovers
Store leftover Raspberry Chocolate Lava Cupcakes in an airtight container at room temperature for up to 2 days. For best flavor and texture, keep them away from direct sunlight and heat sources.
Freezing
You can freeze unfrosted cupcakes for up to 3 months. Wrap each cupcake tightly in plastic wrap, then place in a freezer-safe container. Freeze the buttercream separately in a sealed container. Thaw both at room temperature before frosting and serving.
Reheating
To enjoy the lava center’s gooey texture freshly, warm the cupcake for about 10-15 seconds in the microwave on medium power. Be careful not to overheat or the cupcake may dry out. Add frosting after reheating for the best experience.
FAQs
Can I use frozen raspberries instead of preserves?
Frozen raspberries tend to be more watery than preserves and might not create the molten center as well. If using frozen fruit, cook them down to a thicker jam-like consistency first for the best lava effect.
Is it necessary to add boiling water to the batter?
Yes, boiling water intensifies the chocolate flavor and creates a moist, delicate crumb. It’s a small step that makes a big difference in achieving that decadent texture.
Can I make this recipe dairy-free?
Absolutely! Substitute butter with a dairy-free margarine or coconut oil, use a plant-based milk mixed with a little vinegar as buttermilk substitute, and ensure your chocolate and preserves are dairy-free. The recipe is quite adaptable without losing its charm.
How do I get the lava center without it leaking during baking?
Filling the cupcake halfway, adding the raspberry preserves carefully in the center, and then topping with batter helps trap the filling inside as it bakes. Avoid overfilling liners to prevent leaks.
Can I use fresh raspberries inside instead of preserves?
Fresh raspberries inside won’t create the same molten lava effect since they don’t break down like preserves do during baking. They can be lovely mixed into the batter but won’t give that gooey center you expect from this recipe.
Final Thoughts
I can’t recommend this Raspberry Chocolate Lava Cupcakes Recipe enough if you want a show-stopping dessert that’s as fun to make as it is to eat. The luscious blend of chocolate and raspberries feels indulgent but is surprisingly easy to pull off, making it a perfect treat for any occasion. So why wait? Gather your ingredients, get your mixer ready, and dive into this delicious adventure—I promise these cupcakes will become a staple in your baking repertoire!
Print
Raspberry Chocolate Lava Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these decadent Raspberry Chocolate Lava Cupcakes featuring a rich chocolate batter enveloping a gooey raspberry center, topped with a luscious raspberry buttercream frosting and garnished with fresh raspberries and dark chocolate shavings. Perfect for chocolate and fruit lovers looking for an indulgent treat.
Ingredients
Cupcakes
- 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
- Fresh raspberries for garnish
- Dark chocolate shavings for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution of leavening agents and flavor.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract for flavor.
- Combine Ingredients: Alternately add the dry flour mixture and buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients. Stir in the boiling water carefully until the batter is smooth and well combined.
- Prepare Cupcakes: Fill each cupcake liner halfway with the batter. Spoon a teaspoon of raspberry preserves into the center of each cupcake, then cover with more batter until liners are about three-quarters full to encase the preserves.
- Bake: Bake the cupcakes in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the edge comes out clean. Remove from oven and cool completely on a wire rack.
- Make Buttercream: Beat the softened butter until creamy and smooth. Gradually add the powdered sugar, continuing to beat. Mix in raspberry puree, vanilla extract, and a pinch of salt until the frosting is smooth, fluffy, and well combined.
- Frost and Garnish: Once cupcakes are completely cooled, frost them generously with the raspberry buttercream. Garnish each cupcake with fresh raspberries and dark chocolate shavings for an elegant finish.
Notes
- Ensure that the cupcakes are fully cooled before frosting to prevent the buttercream from melting.
- Use fresh raspberries for garnish to add a fresh, juicy contrast to the rich chocolate.
- If raspberry preserves are not available, you can substitute with any other berry jam or preserve for a different fruity twist.
- For an extra chocolatey punch, add a few chocolate chips into the batter alongside the raspberry preserves.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
