Description
Indulge in the rich, chocolatey goodness of Raspberry Chocolate Lava Cupcakes, filled with raspberry preserves and topped with a creamy raspberry buttercream.
Ingredients
Scale
- 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
- Fresh raspberries for garnish
- 1 cup unsalted butter, softened (for frosting)
- 3 1/2 cups powdered sugar
- 1/4 cup raspberry puree
- 1 teaspoon vanilla extract (for frosting)
- A pinch of salt (for frosting)
- Dark chocolate shavings for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in the boiling water until smooth.
- Prepare Cupcakes: Fill each cupcake liner halfway with batter. Spoon a teaspoon of raspberry preserves into the center of each, then cover with more batter until the liners are about 3/4 full.
- Bake: Bake for 18-22 minutes or until a toothpick inserted into the edge comes out clean. Cool completely.
- Make Buttercream: Beat the butter until creamy. Gradually add powdered sugar, then mix in raspberry puree, vanilla extract, and salt until smooth and fluffy.
- Frost and Garnish: Frost cooled cupcakes with raspberry buttercream. Garnish with fresh raspberries and dark chocolate shavings.
Notes
- Ensure the butter is softened for easier creaming.
- For a more intense raspberry flavor, use fresh raspberries in the frosting.
- Keep cupcakes stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg