Raspberry Chocolate Lava Cupcakes are the perfect treat for chocolate lovers! They have a rich chocolate cake that hides a gooey, warm raspberry center. Yum!
Honestly, who can resist a cupcake that has a sweet surprise inside? I love serving these fresh out of the oven with a scoop of ice cream. It’s a party on a plate! 🎉
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the cupcakes. You can substitute it with a gluten-free blend if needed, but keep in mind the texture may change slightly.
Cocoa Powder: Unsweetened cocoa powder gives the chocolate flavor. If you prefer a lighter taste, you can substitute it with Dutch-process cocoa.
Butter: Unsalted butter is best for control over salt levels. You can replace it with coconut oil or dairy-free butter for a vegan option.
Sour Cream: This adds moisture and richness. Greek yogurt is a great substitute, and it also adds protein. For a dairy-free version, try using coconut yogurt.
Fresh Raspberries: You can use frozen raspberries if fresh are not available; just make sure to thaw and drain them well before using.
How Do You Make the Raspberry Lava Filling?
The filling provides that gooey, tempting center! It’s essential to cook the raspberries properly.
- Combine raspberries, sugar, and lemon juice in a saucepan and heat over medium.
- Gently mash the berries until they begin to boil. This releases their juices!
- Mix in the cornstarch slurry; this will thicken the filling. Cook briefly until it becomes shiny and thick.
- Let it cool completely, or it might mess with your cupcake layers!
What’s the Best Way to Frost Cupcakes?
Frosting cupcakes can be tricky! Here are my easy tips:
- Make sure your frosting is fluffy and smooth to avoid clumps on your cupcakes.
- Use a piping bag for a pretty swirl, or just spread it on with a knife for a more rustic look.
- Add the chocolate drizzle after frosting to keep it from sinking in.
How Can You Avoid Overbaking?
Overbaking can ruin that gooey center! Follow these tips:
- Keep a close eye on the cupcakes as they bake, especially around the 18-minute mark.
- Use a toothpick to test doneness by inserting it into the cake part, not the filling. It should come out mostly clean.
- Once they cool, the centers will settle a bit, but still remain soft!
Enjoy baking these scrumptious Raspberry Chocolate Lava Cupcakes! They’re sure to impress anyone with their delicious, warm filling and beautiful presentation!
Raspberry Chocolate Lava Cupcakes
Ingredients You’ll Need:
For The Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup whole milk
For The Raspberry Lava Filling:
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water (for slurry)
For The Raspberry Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2-3 tablespoons fresh raspberry purée (strained to remove seeds)
- 1-2 tablespoons heavy cream or milk
- A few drops of pink food coloring (optional)
For The Chocolate Drizzle:
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
Garnish:
- Fresh raspberries
How Much Time Will You Need?
This delightful recipe takes about 30 minutes of preparation time and 20 minutes of baking time. After that, just let the cupcakes cool and decorate them before serving. Make sure to enjoy them warm for that perfect lava effect!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to make it easy to remove them later.
2. Make the Chocolate Cupcake Batter:
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, whisk the melted butter and sugar together until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually mix in the dry ingredients alternating with the sour cream and milk, starting and ending with the dry ingredients. Once everything is combined, divide the batter evenly among the cupcake liners, filling each about 2/3 full.
3. Prepare the Raspberry Lava Filling:
In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Gently mash the raspberries until the mixture begins to boil. Stir in the cornstarch slurry and cook for 1-2 minutes, or until the filling thickens. Remove from heat and let it cool completely.
4. Assemble the Lava Cupcakes:
Fill each cupcake liner halfway with chocolate batter, then add about 1 tablespoon of raspberry lava filling in the center of each. Top with the remaining chocolate batter, making sure to cover the filling completely. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the cupcake (not the filling) comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
5. Make the Raspberry Frosting:
In a mixing bowl, beat softened butter until creamy. Gradually add powdered sugar, mixing well after each addition. Add the raspberry purée and heavy cream; you can add food coloring if you’d like for a pop of color. Beat until the mixture is smooth and fluffy.
6. Prepare the Chocolate Drizzle:
In a small pot, heat the heavy cream until it just starts to boil. Pour it over the chocolate chips and let them sit for about 2 minutes. Stir until the chocolate is completely melted and smooth.
7. Decorate the Cupcakes:
Once the cupcakes have cooled completely, pipe or spread the raspberry frosting on top. Drizzle with the chocolate sauce and garnish each cupcake with a fresh raspberry.
8. Serve and Enjoy:
These cupcakes are best served warm, so enjoy them fresh out of the oven or warmed up in the microwave for a few seconds. They can also be stored in an airtight container in the fridge for up to 2 days.
This indulgent cupcake combines rich chocolate with a luscious raspberry lava center and is topped with creamy raspberry frosting and chocolate drizzle—a perfect balance of tart and sweet! Enjoy your baking adventure!
Can I Use Different Berries for the Lava Filling?
Absolutely! If you prefer blueberries, strawberries, or blackberries, feel free to substitute them for raspberries. Just adjust the sugar to taste, as some berries are sweeter than others.
What Can I Use Instead of Sour Cream?
If you don’t have sour cream on hand, plain Greek yogurt works well as a substitute, or you can use buttermilk for a similar tangy flavor and moisture.
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the refrigerator for up to 2 days. For optimal taste, reheat them for a few seconds in the microwave before serving to restore that gooey lava effect!
Can I Make These Cupcakes Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it’s a blend formulated for baking, as this will provide the best texture and structure to the cupcakes.
