Introduction

Chocolate Lava Cupcakes are a decadent treat featuring a rich, moist cake with a gooey raspberry center. Topped with a luscious raspberry buttercream and garnished with fresh raspberries and dark chocolate shavings, these cupcakes are perfect for any special occasion or when you simply want to indulge.

A close-up view of a chocolate cupcake with three visible layers: the bottom layer is a dark, moist chocolate cake, the middle layer is a bright red raspberry sauce oozing out, and the top layer is light pink creamy frosting swirled thickly with smooth texture. Shaved dark chocolate pieces are scattered on top of the frosting. Around the cupcake, whole raspberries sit on a white marbled surface, with more cupcakes blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 cup unsalted butter, softened (for buttercream)
3 1/2 cups powdered sugar
1/4 cup raspberry puree
1 teaspoon vanilla extract (for buttercream)
A pinch of salt
Dark chocolate shavings for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 3: 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, then mix in the vanilla extract.
Step 4: 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.
Step 5: 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.
Step 6: Bake for 18-22 minutes or until a toothpick inserted into the edge comes out clean. Allow cupcakes to cool completely.
Step 7: For the buttercream, beat the butter until creamy. Gradually add powdered sugar, then mix in raspberry puree, vanilla extract, and a pinch of salt until smooth and fluffy.
Step 8: Frost the cooled cupcakes with the raspberry buttercream. Garnish with fresh raspberries and dark chocolate shavings.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and fluffy cupcakes.
Substitute raspberry preserves with other fruit jams like strawberry or cherry for a different flavor twist.
For extra gooey centers, add a small piece of chocolate or a teaspoon of ganache along with the preserves.
Allow cupcakes to cool completely before frosting to prevent the buttercream from melting.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture. The buttercream may harden in the fridge, so you can soften it slightly by microwaving the cupcakes for 10-15 seconds if desired.

How to Serve

A dark chocolate cupcake with a white paper liner, topped with thick, swirled pink frosting. On top of the frosting are small shavings of dark chocolate and fresh raspberries. The center of the cupcake is cut open, showing a glossy, deep red raspberry filling inside. The cupcake sits on a white marbled surface with a few whole raspberries scattered around it. In the background, there are more cupcakes with the same pink frosting and raspberries. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes up to two days in advance and store them covered in the refrigerator. Frost them just before serving for the best texture.

Can I freeze Chocolate Lava Cupcakes?

Absolutely. Freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw at room temperature and then frost before serving.