Raspberry Chocolate Lava Cupcakes are a sweet surprise! Each cake is soft and rich, with warm chocolate melting inside. And the burst of raspberry adds a fruity twist!
Who wouldn’t love a cupcake that has a gooey treasure in the middle? I always keep a few extra in the freezer for a last-minute treat. Perfect with a scoop of ice cream on top!
Key Ingredients & Substitutions
All-Purpose Flour: Essential for structure, but you can use whole wheat flour for a nutty taste, or gluten-free flour if needed. Just remember that the texture might change a bit!
Cocoa Powder: Unsweetened cocoa is a must for that deep chocolate flavor. If you’re in a pinch, Dutch-processed cocoa works too, but avoid sweetened cocoa as it can alter the sweetness of your cupcakes.
Butter: Unsalted butter gives a creamy richness. If you’re trying to cut calories, feel free to substitute with vegetable oil or coconut oil for a different flavor twist!
Buttermilk: This adds moisture and tanginess. If you don’t have any, a mix of milk and vinegar (1/2 cup milk + 1/2 tsp vinegar) for 10 minutes works great as a substitute.
Fresh Raspberries: You can use frozen raspberries if fresh ones aren’t available. Just make sure to thaw and drain them to avoid excess moisture.
How Do I Ensure the Chocolate Lava Center is Perfect?
The chocolate lava center is the star of this recipe and requires a little attention. Getting it just right means balancing baking time and the chocolate filling.
- Make sure the chopped chocolate is finely chopped before mixing with cream and butter. It will melt evenly.
- Place the chocolate filling generously in the center of the batter, but don’t overcrowd it. About one teaspoon works best!
- Keep a close eye on the baking time; it’s critical! Cupcakes should be firm around the edges but still look slightly soft in the middle. A toothpick should come out with a little melted chocolate but not completely wet batter.
These tips will help you achieve that beautifully gooey center that everyone loves!
Raspberry Chocolate Lava Cupcakes
Ingredients You’ll Need:
For The Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
For The Chocolate Lava Center:
- 4 oz semi-sweet chocolate, chopped
- 1/4 cup heavy cream
- 1 tbsp unsalted butter
For The Raspberry Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup fresh raspberries, pureed and strained
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream (if needed for consistency)
For Decoration:
- Fresh raspberries
- Melted dark or semi-sweet chocolate for drizzling
- Mini chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 18-22 minutes of baking time, totaling around 40-45 minutes. Just give the cupcakes some time to cool before frosting, and you’re ready to enjoy these decadent treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grab a 12-cup muffin tin and line it with paper liners—this will help your cupcakes come out easily.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set this bowl aside for now; we’ll need it shortly!
3. Combine the Wet Ingredients:
In a large bowl, mix the melted butter and granulated sugar until they’re well combined. Then, add in the eggs and vanilla extract, beating until the mixture is smooth and creamy.
4. Combine Wet and Dry Ingredients:
Now, it’s time to combine! Alternate adding the dry mixture and the buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix just until everything is combined so your cupcakes stay fluffy!
5. Fill the Cupcake Liners:
Evenly divide your batter among the cupcake liners. Fill each one about 2/3 full, leaving room for them to rise.
6. Prepare the Chocolate Lava Center:
In a small saucepan over low heat, combine the chopped chocolate, heavy cream, and butter. Stir until everything is smooth and well-mixed. Let it cool slightly while we move on!
7. Add the Lava Filling:
Using a spoon, carefully place about 1 teaspoon of the chocolate lava mixture in the center of each cupcake batter. This is where the magic happens!
8. Bake the Cupcakes:
Bake your cupcakes in the oven for about 18-22 minutes. They’re done when a toothpick inserted near the edge comes out clean, but remember that the center should still be a bit soft and gooey.
9. Make the Raspberry Frosting:
While the cupcakes are cooling, whisk together the softened butter until it’s fluffy. Gradually add the powdered sugar while mixing well. Stir in the raspberry puree and vanilla extract. If the frosting is too thick, add a little heavy cream to get the perfect consistency.
10. Frost the Cupcakes:
Once your cupcakes are completely cool, it’s time to decorate! Pipe or spread the raspberry frosting on top of each cupcake to make them look delightful.
11. Drizzle with Chocolate:
Using melted chocolate, drizzle it over the frosting. You can sprinkle mini chocolate chips on top for some extra fun, if you like!
12. Garnish and Enjoy:
Don’t forget to add a fresh raspberry on each cupcake for a beautiful finish. Now, dig in and enjoy the rich chocolate cupcakes with the luscious gooey center!
Can I Use Different Types of Chocolate for the Lava Center?
Absolutely! You can use milk chocolate or dark chocolate depending on your preference. Just keep in mind that the sweetness may vary. If using white chocolate, consider adding a bit of cocoa powder to the cupcake batter for a balanced flavor.
What Should I Do If My Cupcakes Are Overbaked?
If your cupcakes turn out overbaked and the lava center isn’t gooey, don’t fret! Serve them warm with a scoop of ice cream on top to add moisture. You can also use the frosting to create a more dessert-like experience.
Can I Make These Cupcakes in Advance?
Yes, you can! Bake the cupcakes and let them cool completely, then store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Frost them just before serving to keep the frosting fresh and fluffy.
How to Store Leftover Frosting?
Leftover raspberry frosting can be stored in an airtight container in the fridge for up to one week. If it thickens while stored, simply stir it and add a splash of heavy cream to achieve the desired consistency before using it again!
