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Raspberry Chocolate Lava Cupcakes

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Delightful Raspberry Chocolate Lava Cupcakes with a gooey chocolate center and tart raspberry filling, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup 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 unsalted butter (for frosting), softened
  • 1 1/2 cups powdered sugar
  • 2 tbsp cocoa powder (for frosting)
  • 2 tbsp milk
  • 1 tsp vanilla extract (for frosting)
  • Fresh raspberries for garnish

Instructions

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

Notes

For a richer flavor, consider adding a teaspoon of instant espresso powder. Always use high-quality chocolate for best results.

Nutrition