Indulge in the ultimate dessert experience with Raspberry Chocolate Lava Cupcakes. These decadent chocolate cupcakes feature a gooey raspberry center and are topped with a rich raspberry buttercream. Garnished with fresh raspberries and dark chocolate shavings, these cupcakes are perfect for special occasions or as an indulgent treat.
Ingredients:
For the Cupcakes:
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
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup boiling water
1/2 cup raspberry preserves
Fresh raspberries for garnish
For the Raspberry Buttercream:
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/4 cup raspberry puree
1 teaspoon vanilla extract
A pinch of salt
Dark chocolate shavings for garnish
Instructions:
Preheat and Prep:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Mix the Wet Ingredients:
In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine and Mix:
Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in the boiling water until the batter is smooth.
Fill and Bake:
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 for 18-22 minutes, or until a toothpick inserted into the edge of the cupcakes comes out clean. Allow the cupcakes to cool completely.
Make the Buttercream:
For the raspberry buttercream, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the raspberry puree, vanilla extract, and a pinch of salt until the frosting is smooth and fluffy.
Frost and Garnish:
Once the cupcakes are cool, frost them with the raspberry buttercream. Garnish each cupcake with a fresh raspberry and dark chocolate shavings.
Serving Tips:
Optimal Temperature: These cupcakes are best enjoyed at room temperature. Allow them to sit out for about 15-30 minutes after refrigeration to bring them back to their ideal texture and flavor.
Presentation: For an elegant presentation, garnish with fresh raspberries and dark chocolate shavings just before serving. This adds a touch of sophistication and enhances the visual appeal of your cupcakes.
Pairing: Complement these cupcakes with a glass of milk, a cup of coffee, or a hot chocolate for a delightful treat.
Storage Tips:
Short-Term Storage: Store cupcakes in an airtight container at room temperature for up to 2 days. This will keep them fresh and moist without the need for refrigeration.
Refrigeration: If you need to store the cupcakes for more than 2 days, refrigerate them in an airtight container. They can be kept in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best taste and texture.
Freezing: For longer storage, you can freeze the cupcakes. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container or zip-top bag. They can be frozen for up to 3 months. Thaw at room temperature before serving. Frosting may need to be freshened up with a quick re-whip before serving if it appears less fluffy after freezing.
Additional Tips:
Avoid Overcrowding: If storing multiple cupcakes, make sure they are not touching each other to prevent the frosting from smudging.
Avoid Excess Moisture: If storing in a humid environment, consider placing a piece of parchment paper or a paper towel inside the container to absorb excess moisture.
Related Recipes:
FAQs:
Can I use frozen raspberries for the raspberry preserves?
Yes, you can use frozen raspberries to make raspberry preserves. Just thaw them completely and cook them down with a bit of sugar until they reach a jam-like consistency. Strain the mixture if needed to remove any seeds before using it in the recipe.
How do I know when the cupcakes are done baking?
To check if the cupcakes are done, insert a toothpick into the edge of one of the cupcakes. If it comes out clean or with just a few moist crumbs (but not wet batter), the cupcakes are ready. Avoid inserting the toothpick into the center where the raspberry filling is to ensure you’re testing the cupcake’s doneness and not the filling.
Can I make the raspberry buttercream ahead of time?
Yes, you can make the raspberry buttercream in advance. Store it in an airtight container in the refrigerator for up to 5 days. Before using, allow it to come to room temperature and re-whip it with a mixer to restore its fluffy texture.
How can I make the cupcakes gluten-free?
To make these cupcakes gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that all other ingredients, such as baking powder or soda, are gluten-free. Keep in mind that the texture might be slightly different from using regular flour, but they should still be delicious.
Conclusion:
Raspberry Chocolate Lava Cupcakes are more than just a dessert—they’re an experience. The combination of rich chocolate, gooey raspberry, and luscious buttercream makes them a standout treat for any occasion. Whether you’re celebrating a special event or simply indulging in a moment of self-care, these cupcakes are sure to satisfy your sweet tooth.
📖 Recipe:
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Raspberry Chocolate Lava Cupcakes
- Total Time: 52 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
If you’re searching for a dessert that combines the richness of chocolate with the sweet tang of raspberries, these Raspberry Chocolate Lava Cupcakes are the perfect choice. Each cupcake is a small masterpiece, featuring a moist chocolate base with a gooey raspberry center, all topped with a luxurious raspberry buttercream. These cupcakes are ideal for special occasions or simply when you want to treat yourself to something truly indulgent.
Ingredients
For the Cupcakes:
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
For the Raspberry Buttercream:
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/4 cup raspberry puree
1 teaspoon vanilla extract
A pinch of salt
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
For a deeper raspberry flavor, increase the amount of raspberry puree in the buttercream.
Ensure cupcakes are completely cool before frosting to avoid melting the buttercream.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 320 kcal per cupcake
