Description
Hello, lovely bakers! Today, we’re diving into a delightful treat that’s perfect for any occasion – Raspberry Chocolate Lava Cupcakes. These cupcakes are not only scrumptious but also a feast for the eyes. Let’s get started on this delicious journey!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup boiling water
- 1/2 cup raspberry preserves
- Fresh raspberries for garnish
For the raspberry buttercream:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/4 cup raspberry puree
- 1 teaspoon vanilla extract
- A pinch of salt
- Dark chocolate shavings for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
- Alternately whisk in the dry ingredients and buttermilk, starting and ending with the dry ingredients. Stir in boiling water until the batter is smooth.
- 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.
- Bake for 18-22 minutes, or until a toothpick inserted into the edge comes out clean.
- For the buttercream, beat butter until creamy. Gradually add powdered sugar, then mix in raspberry puree, vanilla, and salt until smooth and fluffy.
- Once cupcakes are cool, frost with the raspberry buttercream, garnish with fresh raspberries and chocolate shavings.
Notes
- Make sure to use room temperature ingredients for a smoother batter.
- Don’t overfill the cupcake liners to avoid spillage during baking.