Raspberry Chocolate Lava Cupcakes (Print Version)
# Ingredients:
→ Cupcake Base
01 -
1 cup all-purpose flour
02 -
1/2 cup unsweetened cocoa powder
03 -
3/4 teaspoon baking soda
04 -
1/4 teaspoon salt
05 -
1/2 cup unsalted butter, softened
06 -
1 cup sugar
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
1/2 cup buttermilk
10 -
1/2 cup boiling water
11 -
1/2 cup raspberry preserves
→ Raspberry Buttercream
12 -
1 cup unsalted butter, softened
13 -
3 1/2 cups powdered sugar
14 -
1/4 cup raspberry puree
15 -
1 teaspoon vanilla extract
16 -
Pinch of salt
→ Garnish
17 -
Fresh raspberries
18 -
Dark chocolate shavings
# Instructions:
01 -
Preheat oven to 175°C (350°F). Line a muffin tin with cupcake liners.
02 -
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
03 -
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
04 -
Alternately whisk in the dry ingredients and buttermilk, starting and ending with the dry ingredients. Stir in boiling water until the batter is smooth.
05 -
Fill the cupcake liners halfway with batter. Spoon a teaspoon of raspberry preserves into the center of each, then cover with more batter until 3/4 full.
06 -
Bake for 18-22 minutes, or until a toothpick inserted into the edge comes out clean.
07 -
Beat butter until creamy. Gradually add powdered sugar, then mix in raspberry puree, vanilla, and salt until smooth and fluffy.
08 -
Once cupcakes have cooled, pipe raspberry buttercream on top. Garnish with fresh raspberries and dark chocolate shavings.
# Notes:
01 -
The raspberry preserves create a molten center when the cupcakes are served warm.
02 -
For best results, use room temperature ingredients for the buttercream.