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.

Chocolate Cream-Filled Brownies Ingredients: For the Brownie Layer: 1 cup unsalted butter, melted 1 1/2 cups granulated sugar 1 tsp vanilla extract 3 large eggs 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 tsp salt 1/2 tsp baking powder For the Cream Filling: 8 oz cream cheese, softened 1/4 cup powdered sugar 1/2 tsp vanilla extract 1 cup heavy cream For the Topping: 2 tbsp cocoa powder A pinch of powdered sugar (optional) Instructions: Make the Brownie Layer: Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan and line it with parchment paper. In a bowl, mix melted butter, sugar, and vanilla extract. Add in the eggs one at a time, beating well after each addition. Add Dry Ingredients: Sift together flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Pour the brownie batter into the prepared pan and spread it evenly. Bake the Brownies: Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the brownies cool completely in the pan. Prepare the Cream Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until combined and smooth. Assemble the Brownies: Once the brownies are completely cooled, spread the cream filling over the brownie layer. Smooth it out evenly. Top with Cocoa Powder: Dust the top with a light layer of cocoa powder for decoration. Optionally, sprinkle some powdered sugar for an extra touch. These chocolate cream-filled brownies are a perfect combination of fudgy and creamy textures, making them an irresistible dessert for any occasion. Enjoy every bite of this decadent treat!

Moist and Fluffy Vanilla Cupcakes

• 1½ cups (190g) all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• ¾ cup (180ml) whole milk (or buttermilk for extra moisture), at room temperature

• 1 cup (230g) unsalted butter, softened
• 3–4 cups (360–480g) powdered sugar, sifted
• 1–2 teaspoons pure vanilla extract
• 2–3 tablespoons heavy cream or milk
• Pinch of salt
• Optional: Gel food coloring for decorating

1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.

1. In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together on medium speed until light and fluffy (about 2–3 minutes).
2. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
3. Mix in the vanilla extract until fully combined.

1. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk in two parts (start and end with the dry ingredients). Mix on low speed until just combined. Do not overmix—the batter should be smooth and silky.

1. Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full (use a cookie scoop or spoon for even distribution).

1. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
2. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
3. Make the Vanilla Buttercream Frosting
4. In a large mixing bowl, beat the softened butter on medium speed until creamy (about 2 minutes).
5. Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Once incorporated, increase the speed to medium-high and beat until fluffy.
6. Add the vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream or milk. Beat until smooth and spreadable. If the frosting is too thick, add more cream, one teaspoon at a time. If it’s too thin, add a bit more powdered sugar.
7. Optional: Add gel food coloring to tint the frosting as desired.

8. ---

9. Assemble and Decorate
10. Once the cupcakes are completely cool, frost them using a piping bag fitted with your favorite tip or spread the frosting with a knife.
11. Add sprinkles, edible pearls, or other decorations if desired.
12.