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Raspberry Chocolate Lava Cupcakes

Raspberry Chocolate Lava Cupcakes: Indulgence in Every Bite

Indulge in Raspberry Chocolate Lava Cupcakes, featuring a gooey molten center and a perfect blend of chocolate and raspberry flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour substitute with a gluten-free flour blend for a gluten-free option
  • 1/2 cup unsweetened cocoa powder ensure it’s unsweetened for best results
  • 1 teaspoon baking soda acts as a leavening agent
  • 1/4 teaspoon salt consider kosher salt for a deeper taste
  • 1/2 cup unsalted butter substitute with non-dairy butter for dairy-free options
  • 1 cup sugar can be replaced with a sugar substitute if desired
  • 2 large eggs flax eggs work for a vegan alternative
  • 1 teaspoon vanilla extract opt for pure vanilla for best taste
  • 1/2 cup buttermilk substitute with milk and lemon juice or non-dairy milk
  • 1/2 cup boiling water activates cocoa for a smoother batter
For the Molten Center
  • 1/4 cup raspberry preserves creates that signature molten center
For Garnishing
  • 1 cup fresh raspberries adds freshness and visual appeal
For the Buttercream Frosting
  • 2 cups powdered sugar sugar substitutes can be used for lighter sweetness
  • 1/4 cup raspberry puree use fresh or frozen and blended smooth
  • 1 pinch salt balances sweetness in the frosting

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Electric mixer

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 all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
  3. In a large mixing bowl, cream 1/2 cup of unsalted butter with 1 cup of sugar until light and fluffy. Add in 2 eggs and 1 teaspoon of vanilla extract, mixing thoroughly.
  4. Gradually add the dry ingredients to the creamed mixture, alternating with 1/2 cup of buttermilk. Finish with 1/2 cup of boiling water, mixing until smooth.
  5. Fill each cupcake liner halfway with the batter and add a dollop of raspberry preserves in the center. Top with more batter until three-quarters full.
  6. Bake in the preheated oven for 18 to 22 minutes or until a toothpick comes out clean from the sides but slightly molten in the center.
  7. Cool in the tin for 5 minutes, then transfer to a wire rack. Prepare the raspberry buttercream by creaming 1/2 cup of softened butter and gradually adding 2 cups of powdered sugar, 1/4 cup of raspberry puree, and a pinch of salt.
  8. Once cooled, frost the cupcakes with raspberry buttercream and top with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1.5mg

Notes

Using room temperature ingredients ensures a smoother batter. Avoid overmixing to maintain a light texture.

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