Raspberry Chocolate Lava Cupcakes
Indulge in these stunning Raspberry Chocolate Lava Cupcakes featuring a gooey center filled with raspberry jam and chocolate, perfect for any occasion.
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup cocoa powder
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cup buttermilk
- 0.5 cup hot water
- 0.5 cup raspberry jam or preserves
- 0.5 cup semi-sweet chocolate chips
Frosting Ingredients
- 0.5 cup unsalted butter, softened
- 1.5 cups powdered sugar
- 2 tbsp cocoa powder
- 2 tbsp milk
- 1 tsp vanilla extract
Garnish
- Fresh raspberries For garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Mixing Batter
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until fully combined.
- Stir in the hot water until the batter is smooth and slightly thin.
Assembling Cupcakes
- Spoon about 2 tablespoons of batter into each cupcake liner.
- Add a teaspoon of raspberry jam and a teaspoon of chocolate chips to the center of each cupcake.
- Top with another tablespoon of batter to seal in the filling.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted into the edges comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frosting
- Beat the softened butter and powdered sugar together until smooth, then add cocoa powder, milk, and vanilla extract.
- Pipe or spread the frosting on cooled cupcakes and garnish with fresh raspberries.
Notes
To achieve the perfect lava center, avoid overbaking. You can substitute strawberries for raspberries or add a splash of espresso powder for flavor. Store cupcakes in an airtight container for 2-3 days, and consider reheating them slightly before serving.