Description
Indulge in these Raspberry Chocolate Lava Cupcakes with a molten chocolate center and tangy raspberry jam for a delightful treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
- 1/2 cup raspberry jam or preserves
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter, softened (for frosting)
- 1 1/2 cups powdered sugar
- 2 tbsp cocoa powder (for frosting)
- 2 tbsp milk
- 1 tsp vanilla extract (for frosting)
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- Cream the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
- Combine the dry mixture with the wet ingredients, alternating with the buttermilk.
- Incorporate hot water to create a smooth batter.
- Fill each cupcake liner with about 2 tablespoons of batter.
- Add 1 teaspoon of raspberry jam and 1 teaspoon of chocolate chips into the center of each cupcake.
- Top each cupcake with another tablespoon of batter to seal in the filling.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean from the edges, but the center remains soft.
- Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack.
- Prepare the frosting by beating together the softened butter and powdered sugar, followed by cocoa powder, milk, and vanilla extract.
- Decorate the cooled cupcakes with frosting and fresh raspberries.
Notes
Make sure your ingredients are at room temperature for better emulsification. Check your oven’s temperature with an oven thermometer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 20g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg