Indulge in these decadent raspberry chocolate lava cupcakes that boast a rich, molten center bursting with raspberry preserves. Perfectly moist and topped with a luscious raspberry buttercream, they’re sure to delight any dessert lover.

A close-up of four chocolate cupcakes arranged on a white marbled surface with visible wood texture. Each cupcake has one layer of dark brown chocolate cake at the bottom, topped with a thick swirl of bright pink frosting that has a smooth, creamy texture and is piped high in a spiral pattern. Dark chocolate sauce is drizzled over the frosting, creating small shiny droplets and thin streams. A fresh red raspberry sits at the peak of the frosting, next to small light pink crumbs. Scattered fresh raspberries are around the cupcakes, adding vibrant red color, and there is a white bowl filled with pieces of chocolate in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup All-purpose flour (Swap with gluten-free flour blend for a gluten-free option.)
1/2 cup Unsweetened cocoa powder (Make sure it’s unsweetened for the best results.)
1 tsp Baking soda (Avoid substituting with baking powder.)
1/4 tsp Salt (Consider using kosher salt for a deeper taste.)
1/2 cup Unsalted butter (For a dairy-free twist, use non-dairy butter instead.)
1 cup Sugar (You can replace it with a sugar substitute if desired.)
2 large Eggs (You can use flax eggs for a vegan alternative.)
1 tsp Vanilla extract (Always opt for pure vanilla for the best outcome.)
1/2 cup Buttermilk (Substitute with milk mixed with lemon juice or non-dairy milk.)
1 cup Boiling water (This step is essential, so don’t skip it!)
1 tbsp Raspberry preserves (Gives you that unforgettable molten center.)
1/2 cup Fresh raspberries (Use these for garnish.)
1/2 cup Unsalted butter (Replace with non-dairy butter for a lighter option.)
2 cups Powdered sugar (Sugar substitutes can offer a lighter sweetness.)
1/3 cup Raspberry puree (Use fresh or frozen raspberries, blended smooth.)
1 tsp Vanilla extract (Just like in the cupcake batter, pure vanilla is key.)
1 pinch Salt (Balances sweetness.)

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 all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Step 3: In a large mixing bowl, cream the unsalted butter and sugar together until light and fluffy, then add the eggs and vanilla extract.
Step 4: Alternately add the dry mixture and buttermilk to the wet ingredients, then mix in boiling water until smooth.
Step 5: Spoon the batter into the muffin tins, add raspberry preserves in the center of each, and fill with more batter to cover.
Step 6: Bake for 18 to 22 minutes until a toothpick inserted near the edge comes out clean.
Step 7: Prepare the raspberry buttercream by beating butter until creamy. Gradually add powdered sugar, raspberry puree, vanilla extract, and a pinch of salt, beating until smooth.
Step 8: Frost the cooled cupcakes with raspberry buttercream and garnish with fresh raspberries.

Tips & Variations

For a dairy-free version, replace all butter with non-dairy alternatives and use non-dairy milk instead of buttermilk.
Use gluten-free flour blend as a substitute to make these cupcakes gluten-free without sacrificing texture.
If fresh raspberries are out of season, frozen raspberries can be thawed and pureed for the buttercream and garnish.
Ensure the boiling water is added last and mixed well to create a smooth, thin batter for moist cupcakes.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor and texture. The buttercream may firm up slightly when chilled; you can gently warm cupcakes in the microwave for 10-15 seconds if desired.

How to Serve

The image shows a close-up of a chocolate cupcake with three distinct layers. The bottom layer is a moist, dark chocolate cake, with a deep red liquid filling oozing out from the middle. On top is a thick, creamy swirl of bright pink frosting decorated with small pieces of dark chocolate sprinkled over it. A fresh red raspberry sits neatly on top of the frosting, adding a pop of color. Other similar cupcakes can be seen blurred in the background on a white marbled surface. 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 a day in advance and store them covered in the refrigerator. Frost them just before serving to keep the buttercream fresh.

What if I don’t have raspberry preserves?

You can substitute raspberry jam or even a small spoonful of fresh raspberry puree thickened slightly with sugar as a molten center.