Raspberry Chocolate Lava Cupcakes
Ingredients
For the Chocolate Cupcakes:
3/4 cup (95g) all-purpose flour
1/2 cup (45g) unsweetened cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup (135g) granulated sugar
1/2 cup (120ml) vegetable oil
2 large eggs
2 tsp vanilla extract
1/2 cup (120ml) buttermilk
1/3 cup (80ml) hot coffee or boiling water (for richness)
For the Chocolate Lava Filling (Ganache):
1/2 cup (120ml) heavy cream
1 cup (170g) semi-sweet or dark chocolate chips
1/2 tsp vanilla extract
For the Raspberry Buttercream:
1 cup (230g) unsalted butter, softened
3–4 cups (360–480g) powdered sugar
1/3 cup (80g) raspberry puree (strained to remove seeds)
1 tsp vanilla extract
Pinch of salt
Pink gel food coloring (optional)
Toppings:
Fresh raspberries
Chocolate ganache drizzle or syrup
Chocolate chips (optional for garnish)
Instructions
1. Make the Ganache Filling
Heat cream until just steaming. Pour over chocolate chips.
Let sit 2 minutes, then stir until smooth.
Stir in vanilla. Let cool slightly, then refrigerate until thick but scoopable (30–40 minutes).
2. Bake the Chocolate Cupcakes
Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat sugar and oil. Add eggs, one at a time. Mix in vanilla.
Alternate adding dry ingredients and buttermilk, mixing until combined. Stir in hot coffee.
Fill liners 2/3 full. Bake 18–20 minutes. Let cool.
3. Fill the Cupcakes
Once cupcakes are cool, use a cupcake corer or knife to remove a small center.
Fill each center with chilled ganache using a piping bag or spoon.
4. Make the Raspberry Buttercream
Beat butter until fluffy. Gradually add powdered sugar.
Add raspberry puree, vanilla, and salt. Beat until smooth.
Add food coloring if desired. Pipe onto cupcakes using a large star tip.
5. Finish and Serve
Drizzle with chocolate syrup or ganache.
Top with a fresh raspberry.
Raspberry Chocolate Lava Cupcakes
