Decadent Raspberry Chocolate Lava Cupcakes You’ll Adore: A Journey into Chocolate Bliss
Indulge in rich chocolate cupcakes filled with a molten raspberry center and topped with luscious raspberry buttercream. These bakery-style treats are perfect for birthdays, holidays, or anytime you want to impress!
Ingredients
For the Cupcakes
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1 cup all-purpose flour
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½ cup unsweetened cocoa powder
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1 tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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1 cup sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup buttermilk (or milk + 1 tsp lemon juice)
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1 cup boiling water
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1 tbsp raspberry preserves (for the lava center)
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½ cup fresh raspberries (for garnish)
For the Raspberry Buttercream
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½ cup unsalted butter, softened
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2 cups powdered sugar
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⅓ cup raspberry purée (fresh or frozen raspberries blended + strained)
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1 tsp vanilla extract
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1 pinch salt
Instructions
1. Prepare the Cupcakes
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Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a medium bowl, whisk together:
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flour
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cocoa powder
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baking soda
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salt
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In a large bowl, beat the butter and sugar until light and fluffy.
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Mix in the eggs and vanilla extract.
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Add the dry ingredients and buttermilk alternately, mixing until just combined.
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Carefully pour in the boiling water and mix until smooth.
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Fill each cupcake liner halfway, spoon a little raspberry preserves into the center, then cover with more batter.
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Bake for 18–22 minutes, or until a toothpick inserted near the edge comes out clean.
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Cool completely before frosting.
2. Make the Raspberry Buttercream
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Beat the butter until creamy.
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Add powdered sugar gradually.
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Mix in raspberry purée, vanilla, and salt.
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Beat until smooth and fluffy.
3. Frost the Cupcakes
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Pipe or spread the raspberry buttercream onto cooled cupcakes.
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Garnish each with a fresh raspberry.
Notes
If you’d like, I can also make:
A simpler kid-friendly version
A printable one-page layout
A themed version (Valentine’s Day, Christmas, etc.)
A MidJourney prompt for cupcake photos