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Decadent Raspberry Chocolate Lava Cupcakes You’ll Adore

Decadent Raspberry Chocolate Lava Cupcakes You'll Adore
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Indulge in the ultimate dessert experience with Decadent Raspberry Chocolate Lava Cupcakes. These luxurious treats combine a rich chocolate base with a gooey raspberry center, creating a flavor explosion that will impress your guests at any celebration. Ideal for birthdays, anniversaries, or just because, these cupcakes are both visually stunning and irresistibly delicious. With simple ingredients and straightforward instructions, even novice bakers can create this show-stopping dessert. Customize them easily to suit dietary preferences without compromising on taste—everyone will want a second helping!

Ingredients

Scale
  • 1 cup All-purpose flour (or gluten-free flour blend)
  • 1/2 cup Unsweetened cocoa powder
  • 1 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 cup Unsalted butter (or non-dairy butter)
  • 1 cup Sugar (or sugar substitute)
  • 2 large Eggs (or flax eggs for vegan option)
  • 1 tsp Vanilla extract
  • 1/2 cup Buttermilk (or plant-based milk with lemon juice)
  • 1 cup Boiling water
  • 1 tbsp Raspberry preserves
  • 1/2 cup Unsalted butter (for frosting, replace with non-dairy butter for a lighter option)
  • 2 cups Powdered sugar
  • 1/3 cup Raspberry puree
  • 1 tsp Vanilla extract (for frosting)
  • 1 pinch Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare your cupcake pans by lining them with paper liners.
  2. In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisk until well blended.
  3. In another bowl, beat together the unsalted butter and sugar until creamy. Add in the eggs one at a time, mixing well after each addition.
  4. To the butter mixture, stir in vanilla extract and buttermilk until fully incorporated.
  5. Gradually add the dry ingredients to the wet mixture and mix until just combined. Carefully stir in boiling water.
  6. Pour batter into cupcake liners about two-thirds full and place about 1 teaspoon of raspberry preserves in the center of each filled liner.
  7. Bake in your preheated oven for about 22 minutes or until they spring back when touched lightly.
  8. Allow cupcakes to cool slightly before removing them from pans and let them cool on wire racks completely before frosting.
  9. While cooling, make your frosting by beating together unsalted butter and powdered sugar until fluffy. Mix in raspberry puree, vanilla extract, and salt until smooth.
  10. Once cooled, frost each cupcake generously and garnish with fresh raspberries on top before serving.

Nutrition

Find it online: https://tastykitchenjoy.com/decadent-raspberry-chocolate-lava-cupcakes-youll-adore/