Step-by-step instructions
Follow these simple steps to create your Raspberry Chocolate Lava Cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
- Cream the butter and sugar: In a large bowl, beat the softened butter with sugar until light and fluffy. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine wet and dry: Gradually add the dry mixture to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Finally, stir in the boiling water until smooth.
- Fill the cupcake liners: Pour the batter into the liners until halfway full. Add about a teaspoon of raspberry preserves in the center of each cupcake, then cover with more batter until filled three-quarters full.
- Bake for 18-22 minutes, or until a toothpick inserted into the edge comes out clean.
- Prepare the buttercream: Beat the softened butter in a bowl until creamy. Gradually add powdered sugar, then mix in raspberry puree, vanilla, and salt until it reaches a smooth, fluffy consistency.
- Frost and garnish: Once the cupcakes are cool, generously frost them with the raspberry buttercream and top with fresh raspberries and chocolate shavings.
Best ways to enjoy it
These Raspberry Chocolate Lava Cupcakes are perfect for any occasion! Serve them at birthday parties, holiday celebrations, or even as a sweet surprise during a casual family dinner. Pair them with a scoop of vanilla ice cream on the side for an extra scoop of joy, or enjoy them with a fresh cup of coffee or tea for a delightful afternoon treat.
Storage and reheating tips
To keep your leftover cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you want to extend their life, you can refrigerate them for up to a week. Just be sure to allow them to come to room temperature before serving. For longer storage, feel free to freeze the un-frosted cupcakes for up to three months—simply thaw and frost when you’re ready to indulge!
Helpful cooking tips
- Room temperature ingredients: Make sure your butter and eggs are at room temperature for better mixing and texture.
- Don’t skip the boiling water: Adding boiling water helps create a fudgier texture, which is essential for that gooey center.
- Monitor baking time: Ovens can vary, so keep an eye on your cupcakes to avoid over-baking, which could lead to drying out the lava core.
Creative twists
Add a personal touch to your Raspberry Chocolate Lava Cupcakes with some fun variations. Consider blending different flavors like orange zest or cherry preserves instead of raspberry for a unique twist. You can also experiment with different types of chocolate, such as milk or white chocolate, for the buttercream, or give it a nutty flavor by incorporating chopped nuts into the cupcake batter.
FAQs
How long does it take to prepare these cupcakes?
The preparation time is about 20-30 minutes, and they take an additional 18-22 minutes to bake, making this a relatively quick dessert option.
Can I use other types of preserves?
Absolutely! While raspberry preserves are a classic choice, feel free to experiment with other flavors like strawberry, cherry, or even apricot.
What’s the best way to store leftover cupcakes?
Store them in an airtight container at room temperature for about three days, or refrigerate them to extend the shelf life. Be sure to allow them to return to room temperature before serving for the best taste.
