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Decadent Raspberry Chocolate Lava Cupcakes

Decadent Raspberry Chocolate Lava Cupcakes Your New Favorite Treat

Decadent Raspberry Chocolate Lava Cupcakes are an indulgent dessert with a rich chocolate flavor and a molten raspberry center.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 1/2 cup unsweetened cocoa powder ensure it’s unsweetened for the best result
  • 1 tsp baking soda do not substitute with baking powder
  • 1/2 tsp salt use kosher salt for a deeper taste if desired
  • 1/2 cup unsalted butter for dairy-free version, use non-dairy butter
  • 1 cup sugar opt for a sugar substitute if preferred
  • 2 large eggs substitute with flax eggs for a vegan alternative
  • 2 tsp vanilla extract always choose pure vanilla for the best result
  • 1 cup buttermilk mix regular milk with lemon juice or use non-dairy milk as a substitute
  • 1 cup boiling water this step is crucial for your recipe
For the Molten Center
  • 1/2 cup raspberry preserves swap for other fruit preserves like strawberry or blueberry for a twist
For Garnishing
  • 1 cup fresh raspberries perfect for garnish
  • optional chocolate shavings these can elevate your dessert both visually and flavor-wise

Equipment

  • Muffin tin
  • Cupcake liners
  • Mixing bowls
  • stand mixer
  • Whisk

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-sized bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
  3. In a large mixing bowl, use a mixer to cream the unsalted butter and sugar until light and fluffy.
  4. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, then mix in the boiling water.
  5. Fill each cupcake liner halfway with the batter, add a dollop of raspberry preserves, then top with more batter.
  6. Bake for 18-22 minutes until a toothpick comes out clean from the edges but the center remains slightly gooey.
  7. Cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
  8. Once cooled, pipe or spread raspberry buttercream frosting on top and garnish with fresh raspberries and chocolate shavings.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 3mgCalcium: 30mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for better mixing. Store leftover cupcakes in an airtight container for up to 5 days.

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