Go Back
–+ servings
Raspberry Chocolate Lava Cupcakes

Decadent Raspberry Chocolate Lava Cupcakes for Sweet Indulgence

Raspberry Chocolate Lava Cupcakes are an indulgent treat with a gooey center, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 1 cup all-purpose flour substitute with gluten-free flour blend for gluten-free option
  • 0.5 cup unsweetened cocoa powder ensure it is unsweetened for best results
  • 1 teaspoon baking soda do not substitute with baking powder
  • 0.25 teaspoon salt consider using kosher salt for a deeper taste
  • 0.5 cup unsalted butter substitute with non-dairy butter for dairy-free option
  • 1 cup sugar can be replaced with a sugar substitute if desired
  • 2 large eggs use flax eggs for a vegan alternative
  • 1 teaspoon vanilla extract always opt for pure vanilla for the best outcome
  • 0.5 cup buttermilk substitute with milk mixed with lemon juice or non-dairy milk
  • 0.5 cup boiling water this step is essential for texture
Filling
  • 1 tablespoon raspberry preserves can swap for other fruit preserves such as strawberry or blueberry
Garnish
  • fresh raspberries used for garnish

Equipment

  • Mixing bowls
  • Electric mixer
  • Muffin tin
  • cupcake liners
  • measuring cups
  • measuring spoons
  • Piping bag

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix well. Stir in the vanilla.
  4. Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, mixing until just combined. Stir in boiling water.
  5. Fill each cupcake liner halfway with batter, add raspberry preserves in the center, and top with more batter until filled three-quarters full.
  6. Bake for 18-22 minutes. Start checking for doneness at 18 minutes.
  7. While cupcakes cool, prepare the raspberry buttercream.
  8. Frost cooled cupcakes with raspberry buttercream and garnish with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 160mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing the batter to maintain fluffiness.

Tried this recipe?

Let us know how it was!