Description
Looking for a dessert that’s equal parts dramatic and delicious? These cupcakes hide a molten raspberry surprise inside a rich chocolate cake and finish with a fluffy raspberry buttercream and chocolate shavings. Perfect for celebrations or anytime you want a show-stopping sweet.
Ingredients
Scale
Cupcakes
- 1 cup (125 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120 ml) buttermilk
- 1/2 cup (120 ml) boiling water
- 1/2 cup (about 160 g) raspberry preserves
- Fresh raspberries (for decorating)
Raspberry Buttercream
- 1 cup (227 g) unsalted butter, softened
- 3 1/2 cups (420 g) powdered sugar
- 1/4 cup (60 ml) raspberry purée (strained if you prefer no seeds)
- 1 tsp vanilla extract
- Pinch of salt
- Dark chocolate shavings (for garnish)
Instructions
- Heat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Whisk the dry ingredients — flour, cocoa, baking soda, and salt — in a bowl until evenly blended.
- In a stand mixer or with a hand mixer, cream the softened butter and sugar until the mixture lightens and becomes airy. Beat in the eggs one at a time, then add the vanilla.
- Add the dry mix and buttermilk in three additions, starting and ending with the dry ingredients. Once combined, stir in the boiling water until the batter is smooth and slightly fluid.
- Spoon batter into the liners so each cup is half full. Drop about 1 teaspoon of raspberry preserves into the center of each cup. Cover the preserves with more batter so liners are roughly three-quarters full.
- Bake 18–22 minutes. To check doneness, insert a toothpick into the edge of a cupcake (avoid the middle); it should come out with a few moist crumbs but not raw batter. Cool the cupcakes completely on a wire rack before frosting.
- Meanwhile, make the buttercream: beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the raspberry purée, vanilla, and a pinch of salt. Whip until the frosting is light and pipeable. Adjust consistency by adding more sugar to thicken or a tablespoon of purée to loosen.
- Pipe or spread the raspberry buttercream onto cooled cupcakes. Top each with a fresh raspberry and a few dark chocolate shavings.
Notes
- Notes & Tips
- For bolder raspberry flavor, increase the raspberry purée in the buttercream or use a richer preserve in the center.
- Cool completely before frosting — warm cupcakes will melt the buttercream.
- If your preserves are runny, simmer them briefly to thicken or use less per cupcake so the center remains molten but not gooey.
- To freeze: bake and cool cupcakes, freeze unfrosted for up to 3 months; thaw, warm slightly to revive the center if desired, then frost.
- To test doneness without ruining the lava, always probe the cupcake’s edge, not the center.
- Storage
- Store frosted cupcakes in the refrigerator for up to 3–4 days. Bring to room temperature 15–30 minutes before serving for best texture. Unfrosted cupcakes keep at room temperature in an airtight container for 1–2 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal