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Raspberry Chocolate Lava Cupcakes

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Delightful cupcakes that combine rich dark chocolate and tangy raspberry jam for a sweet and visually stunning dessert experience.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup dark cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup hot water
  • 1/2 cup raspberry jam or preserves
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup additional unsalted butter (for frosting)
  • 1 1/2 cups powdered sugar
  • 2 tbsp cocoa powder (for frosting)
  • 2 tbsp milk (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • Fresh raspberries for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
  3. Beat together the softened butter and granulated sugar until light and fluffy in a large bowl.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until just mixed.
  6. Stir in the hot water until the batter is smooth.
  7. Spoon about 2 tablespoons of batter into each cupcake liner. Add 1 teaspoon of raspberry jam and a sprinkle of chocolate chips in the center.
  8. Top with another tablespoon of batter to seal the filling.
  9. Bake for 18-20 minutes until edges are clean and the center remains gooey.
  10. Let them cool in the pan for 5 minutes before transferring to a wire rack.
  11. Frost with the prepared frosting and garnish with fresh raspberries.

Notes

For a healthier alternative, substitute whole wheat flour and use coconut oil instead of butter.

Nutrition

Find it online: https://yummyfirst.com/chocolate-lava-cupcakes-with-raspberry/