Description
Indulge in the exquisite delight of Decadent Raspberry Chocolate Lava Cupcakes You’ll Adore. These rich chocolate cupcakes feature a luscious raspberry center, creating a perfect balance of sweet and tart flavors. They are not only visually stunning with their molten heart but also simple to prepare, making them an ideal choice for birthdays, anniversaries, or just an indulgent dessert after dinner. Impress your guests with this unique treat that combines irresistible taste and fun presentation—each bite promises a gooey surprise that will leave everyone craving more.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (or non-dairy alternative)
- 1 cup sugar (or substitute)
- 2 large eggs (or flax eggs for vegan)
- 1 tsp vanilla extract
- 1/2 cup buttermilk (or dairy-free milk with lemon juice)
- 1 cup boiling water
- 1 tbsp raspberry preserves
- Fresh raspberries for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, cream butter and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Gradually add buttermilk to the mixture, followed by boiling water for a smoother batter.
- Fold in the dry ingredients gently until just combined.
- Fill each cupcake liner halfway with batter, add raspberry preserves in the center, then top with more batter until three-quarters full.
- Bake for about 22 minutes or until tops spring back when pressed lightly; allow to cool slightly before transferring to a cooling rack.
- For frosting, beat butter and powdered sugar together; mix in raspberry puree and vanilla until creamy.
- Frost cooled cupcakes and garnish with fresh raspberries before serving.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 290
- Sugar: 25g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Substitute gluten-free flour for a gluten-free option. For an extra tangy flavor, consider using lemon-infused milk instead of buttermilk. You can replace raspberries with other fruits like strawberries or blueberries for different variations.