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
Scale
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.
