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Raspberry Chocolate Lava Cupcakes Easy Dessert Recipe for Chocolate Lovers

Decadent Raspberry Chocolate Lava Cupcakes You'll Adore

These Decadent Raspberry Chocolate Lava Cupcakes combine rich, fudgy chocolate cake with a molten raspberry center and luscious raspberry buttercream frosting. Perfect for romantic dinners, holidays, or indulgent weekends, each bite offers the perfect balance of sweet, tart, and velvety textures.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Cupcakes, Dessert
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 cup All-purpose flour Swap with gluten-free flour blend for gluten-free option
  • 0.5 cup Unsweetened cocoa powder Ensure unsweetened for best results
  • 1 tsp Baking soda
  • 0.25 tsp Salt Kosher salt recommended
  • 0.5 cup Unsalted butter Use non-dairy butter for dairy-free version
  • 1 cup Sugar
  • 2 large Eggs Can substitute flax eggs for vegan option
  • 1 tsp Vanilla extract
  • 0.5 cup Buttermilk Substitute with milk + lemon juice or non-dairy milk
  • 1 cup Boiling water
  • 1 tbsp Raspberry preserves
  • 0.5 cup Fresh raspberries For garnish
  • 0.5 cup Unsalted butter Use non-dairy butter if preferred
  • 2 cups Powdered sugar
  • 0.33 cup Raspberry puree Fresh or frozen raspberries blended smooth
  • 1 tsp Vanilla extract
  • 1 pinch Salt

Method
 

  1. 1. Preheat oven: Set oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. 2. Combine dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. 3. Mix wet ingredients: In a large bowl, cream butter and sugar until fluffy. Add eggs and vanilla extract, mixing well.
  4. 4. Blend batter: Alternate adding the dry mixture and buttermilk to the wet ingredients. Slowly stir in boiling water until smooth.
  5. 5. Fill and bake: Spoon batter into muffin tins, add a small spoonful of raspberry preserves to the center, and cover with more batter. Bake for 18–22 minutes until a toothpick near the edge comes out clean.
  6. 6. Prepare raspberry buttercream: Beat butter until creamy. Gradually add powdered sugar, raspberry puree, vanilla, and salt, mixing until fluffy and smooth.
  7. 7. Frost and garnish: Once cupcakes are completely cooled, frost generously with raspberry buttercream and top with fresh raspberries.

Notes

For an extra molten center, slightly underbake the cupcakes by 1–2 minutes. You can also drizzle melted dark chocolate over the frosting for a gourmet touch.