Go Back
–+ servings
Decadent Raspberry Chocolate Lava Cupcakes

Decadent Raspberry Chocolate Lava Cupcakes to Indulge In

Decadent Raspberry Chocolate Lava Cupcakes offer an indulgent experience with a gooey center, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake 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
  • 1 tsp baking soda avoid substituting with baking powder
  • 1/2 tsp salt using kosher salt can deepen the taste
  • 1/2 cup unsalted butter use non-dairy butter for a dairy-free version
  • 1 cup sugar can be replaced with a sugar substitute
  • 2 large eggs or use flax eggs for a vegan alternative
  • 1 tsp vanilla extract opt for pure vanilla for optimal flavor
  • 1/2 cup buttermilk can substitute with plant-based milk mixed with lemon juice
  • 1 cup boiling water ensures a smooth batter
For the Gooey Center
  • 1/2 cup raspberry preserves provides the molten center
For Garnish
  • 1 cup fresh raspberries for decoration and flavor
  • optional chocolate shavings for extra decadence

Equipment

  • Muffin Tin
  • mixing bowls
  • hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare cupcake liners in a muffin tin.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
  3. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time and finish with the vanilla extract.
  4. Gradually add the dry mixture and buttermilk to the butter-sugar combination, folding in boiling water to achieve a smooth batter.
  5. Spoon batter into cupcake liners halfway, then drop a teaspoon of raspberry preserves into the center of each.
  6. Bake for 18-22 minutes, until cupcakes are puffed and a toothpick inserted in the edge comes out clean.
  7. Cool in the tin for about 10 minutes before preparing the raspberry buttercream frosting.
  8. Frost cooled cupcakes with raspberry buttercream and top with fresh raspberries and optional chocolate shavings.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 220mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 1.5mg

Notes

Ensure butter and eggs are room temperature for better emulsification. Start checking for doneness at 18 minutes for a perfect lava effect.

Tried this recipe?

Let us know how it was!