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Raspberry Chocolate Lava Cupcakes That Melt in Your Mouth

Raspberry Chocolate Lava Cupcakes That Melt in Your Mouth

Indulge in the rich flavors of Raspberry Chocolate Lava Cupcakes That Melt in Your Mouth, featuring a gooey raspberry center that delights every palate.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour use gluten-free flour for gluten-free option
  • 1/2 cup unsweetened cocoa powder high-quality Dutch-processed cocoa recommended
  • 1 tsp baking soda do not substitute with baking powder
  • 1/2 tsp salt essential for flavor balance
  • 1/2 cup butter (softened) margarine can substitute for dairy-free
  • 1 cup granulated sugar can use light brown sugar for more depth
  • 2 large eggs substitute with ground flaxseed mixed with water for egg-free version
  • 1 tsp vanilla extract or use almond extract for variation
  • 1/2 cup buttermilk plain yogurt or milk with vinegar can substitute
  • 1/2 cup boiling water activates cocoa flavor
  • 1/2 cup raspberry preserves can use thawed and drained frozen raspberries
For the Frosting
  • 1 cup powdered sugar
  • 1/4 cup raspberry puree use fresh or canned raspberries
For Garnish
  • 1/2 cup fresh raspberries for garnish
  • 1/4 cup dark chocolate shavings for garnish

Equipment

  • muffin tin
  • Mixing bowls
  • Hand mixer
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until combined.
  3. In a large bowl, cream softened butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time and mix well; add vanilla. Beat until smooth.
  5. Gradually add dry ingredients to wet, alternating with buttermilk. Blend in boiling water until smooth.
  6. Fill each cupcake liner halfway with batter, add a spoonful of raspberry preserves, then top with more batter.
  7. Bake for 18-22 minutes until edges are set but centers are soft.
  8. Cool in pan for 5 minutes before transferring to wire rack.
  9. Beat softened butter, mix in powdered sugar, raspberry puree, and vanilla until creamy for frosting.
  10. Frost cooled cupcakes and garnish with fresh raspberries and dark chocolate shavings.

Nutrition

Serving: 1cupcakeCalories: 280kcalCarbohydrates: 35gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 160mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These cupcakes are rich, indulgent, and perfect for various dietary preferences. Ensure accurate measurements for best results.

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