Raspberry Chocolate Lava Cupcakes Recipe

Get ready to swoon over dessert: Raspberry Chocolate Lava Cupcakes bring together decadent chocolate cake, a molten raspberry center, and clouds of tangy raspberry buttercream in every bite. These irresistible treats deliver an explosion of flavors and textures—rich cocoa, tart berries, and luscious buttery frosting. Whether you’re planning a dinner party or simply surprising someone you love, Raspberry Chocolate Lava Cupcakes are sure to steal the show every single time.

Raspberry Chocolate Lava Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Raspberry Chocolate Lava Cupcakes lies in their trio of straightforward yet totally transformative components. Each ingredient is carefully chosen for its power to shape the flavor, texture, and vibrant color of this dreamy dessert. Let’s break down what makes each one essential:

  • All-purpose flour: This is your trusty cupcake base, giving structure without making the cakes too dense.
  • Unsweetened cocoa powder: The hero of chocolatey richness—be sure to use a good-quality cocoa for best results.
  • Baking soda: For a lift that ensures your cupcakes rise tall and fluffy every time.
  • Salt: Just a pinch to balance and deepen the chocolate and berry flavors.
  • Unsalted butter, softened: The foundation of moist, tender crumb and silky buttercream.
  • Sugar: Sweetens and balances the intensity of the cocoa and berries.
  • Large eggs: They bind everything together and create that soft, rich cake texture.
  • Vanilla extract: A little vanilla warms up every flavor in the mix and brings the cupcake to life.
  • Buttermilk: Adds moisture and a subtle tang for an extra tender crumb.
  • Boiling water: Sounds odd, but it dissolves the cocoa for maximum chocolate flavor and lovely cupcake texture.
  • Raspberry preserves: The secret to that molten, gooey berry center—choose a preserve with real fruit chunks if you can.
  • Fresh raspberries: Brightening up the top as the ultimate garnish and flavor boost.
  • For the buttercream:
  • Unsalted butter, softened: The base for an ultra-creamy, pipeable raspberry frosting.
  • Powdered sugar: Creates a smooth, sweet buttercream with just the right body.
  • Raspberry puree: Lends color and real berry tang to your frosting—fresh or frozen raspberries both work.
  • Vanilla extract: Rounds out the berry flavor for that little extra oomph.
  • Pinch of salt: Balances all the sweetness and keeps flavors vivid.
  • Dark chocolate shavings: For a final fancy flourish and a little bittersweet contrast on top.

How to Make Raspberry Chocolate Lava Cupcakes

Step 1: Preheat Your Oven and Set the Stage

Begin by preheating your oven to 350°F (175°C)—a simple step that means business for baking perfection. Make sure to line your muffin tin with cupcake liners so the lava cupcakes will pop right out later, looking bakery-ready.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Taking a moment to blend these dry ingredients ensures an even chocolate flavor and a cupcake that bakes up with a flawless crumb.

Step 3: Cream the Butter and Sugar

Grab a big mixing bowl and cream the softened butter with sugar until light and fluffy. This process whips air into your base for maximum cupcake softness. Beat in the eggs, one at a time, and don’t forget the splash of vanilla—that aromatic touch goes a long way!

Step 4: Combine Everything Into a Silky Batter

Alternate adding your dry ingredients and buttermilk to the buttery mixture, starting and ending with the dry—not only does this keep the batter from curdling, but it also guarantees moist, tender cakes. Stir in the boiling water at the end; your batter will look thin but trust the process!

Step 5: Fill and Add the Raspberry Surprise

Spoon batter into each cupcake liner, filling only halfway. Add a hearty teaspoon of raspberry preserves in the middle of each—this is what creates that luscious, molten center that defines Raspberry Chocolate Lava Cupcakes. Cover with enough remaining batter to fill liners about three-quarters full.

Step 6: Bake to Perfection

Bake for 18 to 22 minutes, checking that a toothpick inserted into the edge (not the middle, where the molten raspberry is hiding) comes out clean. Let them cool completely so you can frost without any melty mishaps.

Step 7: Whip Up the Raspberry Buttercream

With their secret centers cooling, beat the butter until it’s creamy and almost cloud-like. Gradually add the powdered sugar, then pour in the raspberry puree, a splash of vanilla, and a pinch of salt. Keep beating until the buttercream is fluffy, fruity, and irresistible both in color and taste.

Step 8: Frost, Garnish, and Admire

Spread or pipe generous swirls of raspberry buttercream onto each cooled cupcake. Garnish with fresh raspberries and a sprinkle of dark chocolate shavings for a dramatic finish. Stand back—your Raspberry Chocolate Lava Cupcakes are ready to dazzle!

How to Serve Raspberry Chocolate Lava Cupcakes

Raspberry Chocolate Lava Cupcakes Recipe - Recipe Image

Garnishes

A few simple but thoughtful garnishes elevate every Raspberry Chocolate Lava Cupcake into something extraordinary. Top each one with a perfect fresh raspberry and a tumble of dark chocolate shavings. For extra flair, sprinkle on a dusting of powdered sugar or a few more fresh berries around the plate just before serving. The contrast of glossy chocolate and vivid red fruit is simply stunning!

Side Dishes

Serving these cupcakes with a scoop of vanilla bean or raspberry swirl ice cream turns dessert into a true feast. For a fresh, zingy complement, try a little whipped cream or a bowl of mixed berries on the side. Even something as simple as a shot of espresso or a glass of sparkling rosé pairs beautifully with the rich, tangy flavor of Raspberry Chocolate Lava Cupcakes.

Creative Ways to Present

If you’re going for a wow factor, serve Raspberry Chocolate Lava Cupcakes on a tiered platter or nestled in individual cupcake boxes tied with a ribbon for gifts. For parties, display them on a cake stand with edible petals, or try mini flags with hand-written messages. At romantic dinners, add extra raspberries and drizzle the plates with warm chocolate sauce for a dramatic finish.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Raspberry Chocolate Lava Cupcakes (lucky you!), simply store them in an airtight container at room temperature for up to 2 days. If your kitchen runs warm, it’s best to keep them in the fridge, just be sure to let them return to room temperature before serving so the buttercream softens up again.

Freezing

Both the cupcakes and the buttercream can be frozen if you want to plan ahead. Freeze unfrosted cupcakes or cupcakes topped with buttercream (minus fresh garnishes) on a tray until firm, then wrap individually in plastic wrap and tuck them into a freezer bag. They’ll keep well for about a month, perfect for dessert emergencies!

Reheating

To enjoy a warm, gooey center, pop an unfrosted cupcake in the microwave for 10-15 seconds and then frost as desired. If you’ve already frosted and frozen them, simply thaw overnight in the refrigerator and allow them to come to room temp before enjoying—they’ll taste bakery-fresh all over again.

FAQs

Can I use frozen raspberries for the puree?

Absolutely! Frozen raspberries work just as well as fresh for the buttercream. Simply thaw and blend them to create a vibrant, tangy puree that adds stunning color and flavor to your Raspberry Chocolate Lava Cupcakes.

What if I don’t have buttermilk?

No worries! You can make a quick buttermilk substitute by stirring 1/2 cup of milk with 1 1/2 teaspoons of lemon juice or vinegar. Let it sit for five minutes, and you’ve got a perfect tangy replacement for your cupcakes.

How do I ensure the molten raspberry center stays gooey?

The preserve you use makes a difference. Go for a high-quality raspberry preserve with a bit less sugar and visible fruit pieces. Also, avoid overbaking—even a minute too long can firm up that glorious lava!

Can I use different berries or preserves?

Of course! While Raspberry Chocolate Lava Cupcakes shine brightest with raspberries, feel free to get creative and try strawberry, blackberry, or even cherry preserves for a unique twist that keeps the delicious surprise at the center.

How do I get a bakery-style swirl on my buttercream?

For a stunning swirl, use a large piping tip (like a star or round) and pipe tall, generous spirals. If you want an extra pop of color, swirl some extra raspberry puree through the buttercream before piping for a gorgeous marbled effect.

Final Thoughts

If you’re searching for a dessert that’s as fun to make as it is to share, Raspberry Chocolate Lava Cupcakes will easily win your heart. Nothing compares to the joy of watching friends and family discover the molten berry center in every bite! Give this recipe a go—you’ll turn any day into a celebration.

Print

Raspberry Chocolate Lava Cupcakes Recipe

These Raspberry Chocolate Lava Cupcakes are a decadent treat with a surprise raspberry filling and a creamy raspberry buttercream topping. Perfect for any special occasion or when you’re craving a rich, chocolatey dessert.

  • Author: nova
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

For the Cupcakes:

  • 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

For the Raspberry Buttercream:

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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. Cream Butter and Sugar: 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. Mix in the vanilla extract.
  4. Combine Ingredients: 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.
  5. Prepare Cupcakes: 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.
  6. Bake: Bake for 18-22 minutes or until a toothpick inserted into the edge comes out clean. Cool completely.
  7. Make Buttercream: Beat the butter until creamy. Gradually add powdered sugar, then mix in raspberry puree, vanilla extract, and salt until smooth and fluffy.
  8. Frost and Garnish: Frost cooled cupcakes with raspberry buttercream. Garnish with fresh raspberries and dark chocolate shavings.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320
  • Sugar: 30g
  • Sodium: 180mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 75mg

Keywords: Raspberry Chocolate Lava Cupcakes, Cupcake Recipe, Chocolate Dessert, Raspberry Buttercream, Baking

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