Raspberry Chocolate Lava Cupcakes 🍓
Ingredients
Chocolate Cupcake Batter:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
1 cup sugar
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
½ cup buttermilk
½ cup hot water or hot coffee (for extra richness)
Raspberry Lava Filling:
1 ½ cups fresh or frozen raspberries
¼ cup sugar
1 tbsp cornstarch mixed with 1 tbsp cold water
1 tsp lemon juice
Optional: 1 tbsp raspberry liqueur (for depth)
Raspberry Buttercream Frosting:
1 cup unsalted butter, softened
3–4 cups powdered sugar
3–4 tbsp raspberry puree (strained) or raspberry jam
Pink food coloring (optional, for a vibrant color)
Toppings:
Fresh raspberries
Dark chocolate curls or shavings
Instructions
Make the Cupcakes:
Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
In a large bowl, sift together flour, cocoa, baking soda, baking powder, and salt.
In another bowl, whisk sugar, oil, eggs, and vanilla. Mix in buttermilk.
Combine wet and dry ingredients. Stir in hot water/coffee until smooth.
Fill liners ¾ full and bake for 18–20 minutes. Cool completely.
Prepare Raspberry Lava Filling:
In a small saucepan, heat raspberries and sugar until bubbly.
Stir in cornstarch slurry and lemon juice. Simmer until thickened.
Let cool, then strain if you prefer a smoother filling.
Core & Fill:
Cut out the center of each cupcake and fill with raspberry sauce.
Make the Frosting:
Beat butter until fluffy. Gradually add powdered sugar.
Mix in raspberry puree or jam until desired consistency is reached.
Add pink food coloring if using.
Frost & Decorate:
Pipe a generous swirl of frosting on each cupcake.
Top with a raspberry and sprinkle with chocolate shavings.