Raspberry Chocolate Lava Cupcakes
Bakery-style chocolate cupcakes with a molten raspberry center and raspberry buttercream.
Ingredients
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla bean paste
- 1/2 cup buttermilk at room temperature
- 1/2 cup boiling water
- 1/2 cup raspberry preserves plus 2 tbsp for frosting
- 1 cup unsalted butter softened (for frosting)
- 3 1/2 cups powdered sugar for frosting
- Pinch of salt for frosting
- 1 tbsp milk or heavy cream as needed
- Fresh raspberries for decorating
- Dark chocolate shavings for garnish
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl until well combined.
- In a large bowl, beat 1/2 cup softened butter and the granulated sugar with a mixer on medium speed for 3 to 4 minutes until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition, then mix in the vanilla bean paste until smooth.
- Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients, mixing on low just until combined.
- Stir in the boiling water until the batter is smooth and slightly thin.
- Divide the batter evenly among the muffin cups, filling each about two thirds full.
- Bake for 18 to 22 minutes, until the tops spring back lightly and a toothpick inserted near the edge of a cupcake comes out with a few moist crumbs.
- Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Once cool, use a small knife or the end of a piping tip to cut a 1/2 inch wide, 3/4 inch deep cone from the center of each cupcake.
- Spoon about 2 teaspoons of raspberry preserves into the center of each cupcake, then gently place the cut-out piece of cupcake back on top, trimming the tip if needed so it sits flush.
- For the frosting, beat 1 cup softened butter in a clean bowl until smooth and creamy.
- Gradually add the powdered sugar and a pinch of salt, mixing on low until incorporated, then on medium until pale and fluffy.
- Beat in 2 tablespoons raspberry preserves, then add milk or cream, 1 teaspoon at a time, until the frosting is smooth and pipeable.
- Pipe or spread the raspberry buttercream onto the filled cupcakes.
- Garnish each cupcake with a fresh raspberry and dark chocolate shavings before serving.
Notes
- Make sure the eggs and buttermilk are at room temperature so the batter mixes smoothly.
- Do not overfill the cupcake liners; two thirds full gives room for the cupcakes to rise without spilling.
- Always test doneness at the edge of the cupcake so the gooey center does not trick you into overbaking.
- You can chill the filled, unfrosted cupcakes for 15 to 20 minutes if you want a slightly thicker lava center before serving.
- Do not overfill the cupcake liners; two thirds full gives room for the cupcakes to rise without spilling.
- Always test doneness at the edge of the cupcake so the gooey center does not trick you into overbaking.
- You can chill the filled, unfrosted cupcakes for 15 to 20 minutes if you want a slightly thicker lava center before serving.