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Raspberry infused chocolate lava cupcakes with gooey chocolate center
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Raspberry Chocolate Lava Cupcakes

Delightful fusion of rich chocolate and tangy raspberries, these cupcakes feature a warm, gooey center that melts in your mouth, making them the perfect treat for any occasion.
Course Dessert, Sweet Treat
Cuisine American, Baked Goods
Keyword Baking Recipes, Chocolate Cupcakes, Raspberry Chocolate Lava Cupcakes, Raspberry Desserts, Sweet Treats
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 300kcal

Ingredients

Cupcake Ingredients

  • 1.5 cups all-purpose flour For a tender and airy base.
  • 0.5 cups cocoa powder Bringing a rich, chocolatey flavor.
  • 1 tsp baking powder To provide lift.
  • 0.5 tsp baking soda Enhancing fluffiness.
  • 0.25 tsp salt Balancing sweetness.
  • 0.5 cups unsalted butter, softened Adding creaminess.
  • 0.75 cups granulated sugar Sweetening the mix.
  • 2 large eggs Binding ingredients together.
  • 1 tsp vanilla extract Imparting warm aroma.
  • 0.5 cups buttermilk Contributing to tenderness.
  • 0.5 cups hot water Ensuring a smooth batter.
  • 0.5 cups raspberry jam or preserves Creates a delightful surprise.
  • 0.5 cups semi-sweet chocolate chips For extra chocolate goodness.

Frosting Ingredients

  • 0.5 cups unsalted butter, softened For a creamy frosting base.
  • 1.5 cups powdered sugar Sweetening the frosting.
  • 2 tbsp cocoa powder Deepening chocolate flavor.
  • 2 tbsp milk To achieve a smooth texture.
  • 1 tsp vanilla extract Elevating the frosting.

Garnish

  • Fresh raspberries For garnish.

Instructions

Preparation

  • Preheat the 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.
  • In a large bowl, beat together 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 mix to the wet ingredients, alternating with the buttermilk, until just combined.
  • Stir in the hot water until you have a smooth, silky batter.

Baking

  • Fill each liner with about 2 tablespoons of batter.
  • Drop 1 teaspoon of raspberry jam and 1 teaspoon of chocolate chips into the center of each filled liner, and cover with an additional tablespoon of batter.
  • Bake for 18-20 minutes until the edges are set but the center remains gooey.
  • Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Frosting

  • Beat together the softened butter and powdered sugar until smooth. Gradually add the cocoa, milk, and vanilla until reaching a silky consistency.
  • Once cooled, frost the cupcakes generously and garnish with fresh raspberries.

Notes

Tips: Soften butter adequately, do not overmix batter, monitor baking time, and cool cupcakes slightly before dipping into frosting for a smoother finish.