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Decadent Raspberry Chocolate Lava Cupcakes Recipe

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Decadent Raspberry Chocolate Lava Cupcakes offer a rich chocolate experience paired with a luscious molten raspberry center and a smooth raspberry buttercream frosting. These moist cupcakes balance the deep flavor of cocoa with the bright tartness of raspberries, perfect for an indulgent dessert that’s as beautiful as it is delicious.

Ingredients

Scale

Cupcakes

  • 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
  • 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.)

Frosting and 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
  • 1 pinch Pinch of salt
  • 1/2 cup Fresh raspberries (Use these for garnish.)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners ensuring even bake and easy cleanup.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and chocolate flavor.
  3. Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and sugar together until light and fluffy to incorporate air and create a tender crumb. Then add eggs and vanilla extract, mixing well to combine.
  4. Mix Batter: Alternately add the dry mixture and buttermilk to the wet ingredients, mixing gently. Once combined, stir in the boiling water carefully until the batter is smooth and fluid, which helps create the lava texture.
  5. Fill Cupcake Liners and Add Preserves: Spoon the batter into the muffin tins halfway, add about 1 tablespoon of raspberry preserves to the center of each, and cover with remaining batter to encase the molten filling.
  6. Bake: Bake for 18 to 22 minutes until a toothpick inserted near the edge comes out clean, ensuring the molten center remains soft but the cupcake is fully cooked.
  7. Make Raspberry Buttercream: While cupcakes cool, prepare the frosting by beating the butter until creamy, gradually adding powdered sugar, raspberry puree, vanilla extract, and a pinch of salt until smooth and fluffy.
  8. Frost and Garnish: Once cupcakes have completely cooled, frost generously with the raspberry buttercream and garnish each with fresh raspberries for a vibrant finish.

Notes

  • Use gluten-free flour blend to make this recipe gluten-free.
  • For a dairy-free version, substitute butter with non-dairy butter and use non-dairy milk alternatives.
  • Flax eggs can be used as a vegan alternative to eggs.
  • Make sure to use unsweetened cocoa powder for authentic chocolate flavor without extra bitterness.
  • Do not substitute baking soda with baking powder to maintain the correct rise and texture.
  • Be careful when mixing in boiling water; this contributes to the lava texture of the cupcakes.

Keywords: chocolate lava cupcakes, raspberry chocolate cupcakes, molten center cupcakes, chocolate raspberry dessert, raspberry buttercream frosting, decadent cupcakes

Find it online: https://leofoster.com/decadent-raspberry-chocolate-lava-cupcakes-recipe/