Description

These Raspberry Chocolate Lava Cupcakes are irresistibly moist, with molten raspberry centers and rich chocolate flavor. Topped with fresh raspberry buttercream, they’re elegant, indulgent, and guaranteed to impress.

Ingredients

Scale

For the Cupcakes

1 cup all-purpose flour (or gluten-free flour blend)
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt (kosher salt preferred)
1/2 cup unsalted butter (or non-dairy butter alternative)
1 cup sugar (or sugar substitute)
2 large eggs (or 2 flax eggs for vegan)
1 teaspoon pure vanilla extract
1/2 cup buttermilk (or milk + 1 tsp lemon juice; use non-dairy for vegan)
1 cup boiling water
1 tablespoon raspberry preserves (for filling)
1/2 cup fresh raspberries (for garnish)

For the Raspberry Buttercream

1/2 cup unsalted butter (or non-dairy butter)
2 cups powdered sugar (or powdered sugar substitute)
1/3 cup raspberry purée (fresh or frozen, blended smooth)
1 teaspoon pure vanilla extract
1 pinch salt

Instructions

Preheat and Prep:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Cream Butter and Sugar:
In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Combine Wet and Dry:
Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
Add Boiling Water:
Slowly pour in the boiling water, stirring carefully. The batter will be thin — that’s normal and ensures a moist texture.
Fill and Add Raspberry Center:
Fill each cupcake liner about halfway. Drop a small dollop (about ½ teaspoon) of raspberry preserves into the center of each. Top with more batter until liners are ¾ full.
Bake:
Bake for 16–18 minutes, or until tops are set but still slightly soft in the center. Avoid overbaking; the middle should remain molten.
Cool and Frost:
Let cupcakes cool for 10–15 minutes before frosting.
Make the Raspberry Buttercream:
Beat butter until smooth. Gradually add powdered sugar, then raspberry purée, vanilla, and salt. Mix until fluffy and pink.
Frost and Garnish:
Pipe or spread buttercream over cooled cupcakes and top each with a fresh raspberry.

Notes

The key to the molten center is underbaking just slightly. Cupcakes should have firm edges but a soft, gooey middle.

For extra raspberry punch, swirl some raspberry preserves directly into the batter before baking.

This recipe works beautifully in ramekins if you prefer single-serve lava cakes instead of cupcakes.