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Chocolate Lava Cupcakes with Raspberry Filling and Raspberry Buttercream Recipe

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★★★★★

4.9 from 90 reviews

Delight in these luscious Chocolate Lava Cupcakes featuring a rich, gooey center of raspberry preserves. Light and moist chocolate cupcakes are baked to perfection, then topped with a smooth raspberry buttercream frosting and garnished with fresh raspberries and dark chocolate shavings for an elegant finish.

Ingredients

Scale

Cupcake Batter

  • 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

Buttercream Frosting

  • 1 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1/4 cup raspberry puree
  • 1 teaspoon vanilla extract
  • A pinch of salt

Garnish

  • Fresh raspberries
  • Dark chocolate shavings

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined.
  3. Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and sugar together until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition to fully incorporate. Mix in vanilla extract.
  4. Combine Ingredients: Alternately add the dry ingredient mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in the boiling water slowly until the batter is smooth and uniform.
  5. Prepare Cupcakes: Fill each cupcake liner halfway with the batter. Add a teaspoon of raspberry preserves into the center of each cupcake, then cover with more batter until the liners are about 3/4 full to encase the preserves.
  6. Bake: Bake the cupcakes in the preheated oven for 18-22 minutes, or until a toothpick inserted near the edge comes out clean. Remove from the oven and allow cupcakes to cool completely.
  7. Make Buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar, continuing to beat until smooth. Mix in raspberry puree, vanilla extract, and a pinch of salt until the buttercream is fluffy and well combined.
  8. Frost and Garnish: Frost the cooled cupcakes generously with the raspberry buttercream. Garnish each cupcake with fresh raspberries and dark chocolate shavings to add an attractive and flavorful finish.

Notes

  • For best results, ensure the butter is softened but not melted before creaming with sugar to achieve the right texture.
  • The boiling water added to the batter intensifies the chocolate flavor and keeps cupcakes moist.
  • If you don’t have raspberry puree, you can blend fresh or thawed raspberries and strain out the seeds.
  • Use fresh, high-quality cocoa powder for the richest chocolate taste.
  • You can substitute raspberry preserves with other fruit preserves for a different flavor twist.
  • Allow cupcakes to cool completely before frosting to prevent the buttercream from melting.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Keywords: Chocolate lava cupcakes, raspberry preserves cupcakes, chocolate cupcakes with buttercream, raspberry buttercream frosting, chocolate dessert

Find it online: https://freshrecipehub.com/chocolate-lava-cupcakes-with-raspberry-filling-and-raspberry-buttercream-recipe/