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Raspberry Chocolate Lava Cupcakes

These decadent Raspberry Chocolate Lava Cupcakes combine rich chocolate flavor with tart raspberry jam for a deliciously satisfying dessert that is perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour This forms the delightful structure.
  • 0.5 cups cocoa powder Adds rich, deep chocolate flavor.
  • 1 tsp baking powder Ensures a perfect rise.
  • 0.5 tsp baking soda Boosts the fluffiness.
  • 0.25 tsp salt Elevates the sweetness.
Batter Ingredients
  • 0.5 cups unsalted butter, softened Creamy and smooth for the batter.
  • 0.75 cups granulated sugar Sweetens and balances flavors.
  • 2 large eggs Provides the moisture and richness.
  • 1 tsp vanilla extract Aromatic for that extra depth of flavor.
  • 0.5 cups buttermilk Keeps the cupcakes moist and tender.
  • 0.5 cups hot water Helps create a thin batter that bakes perfectly.
  • 0.5 cups raspberry jam or preserves Bursting with fruity goodness.
  • 0.5 cups semi-sweet chocolate chips For a melty chocolate surprise.
Frosting Ingredients
  • 0.5 cups unsalted butter, softened Smooth and creamy base.
  • 1.5 cups powdered sugar Sweet and velvety finish.
  • 2 tbsp cocoa powder Enriches the frosting with chocolate flavor.
  • 2 tbsp milk For a creamy consistency.
  • 1 tsp vanilla extract Amplifies the sweetness.
Garnish
  • to taste Fresh raspberries For garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, beat together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Stir in the hot water until smooth.
Filling and Baking
  1. Spoon about 2 tablespoons of batter into each cupcake liner.
  2. Place 1 teaspoon of raspberry jam and 1 teaspoon of chocolate chips into the center of each cupcake.
  3. Top each cupcake with another tablespoon of batter to cover the filling.
  4. Bake for 18-20 minutes, or until a toothpick inserted into the edges comes out clean.
  5. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack.
Frosting
  1. Beat together softened butter and powdered sugar until fluffy. Add cocoa powder, milk, and vanilla extract, and beat until smooth.
  2. Pipe or spread the frosting on the cooled cupcakes and garnish with fresh raspberries.

Notes

Chill your ingredients for a smoother batter. Experiment with different jams for flavor twists. For a pronounced lava effect, slightly underbake the cupcakes.