Step-by-step instructions
Making the Raspberry Lava Filling
- In a medium saucepan over medium heat, combine the fresh raspberries, sugar, and lemon juice. Cook until the raspberries are soft, about 5-7 minutes.
- Stir in cornstarch and keep stirring until the mixture thickens.
- Remove from heat and let it cool completely.
Baking the Cupcakes
- Preheat your oven to 350°F (175°C). Line a cupcake tin with liners.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt in one bowl.
- In another bowl, beat the softened butter and sugar together until light and fluffy.
- Add in the eggs and vanilla extract, mixing well.
- Alternately add the dry mixture and buttermilk to the butter mixture, stirring until combined. Finally, stir in the hot coffee until smooth.
- Fill each cupcake liner about 3/4 full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
Preparing the Raspberry Buttercream
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and mix until fluffy.
- Stir in the raspberry purée and vanilla extract, mixing until combined and smooth.
Assembling the Cupcakes
- Cut a small hole in the center of each cupcake to create space for the lava filling.
- Spoon the cooled raspberry filling into each cupcake.
- Pipe the raspberry buttercream on top and garnish with dark chocolate shavings and fresh raspberries.
Best ways to enjoy it
These Raspberry Chocolate Lava Cupcakes are best served on a pretty platter to showcase their stunning look. Consider pairing them with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. They also make a delightful afternoon treat with a cup of coffee or tea.
Storage and reheating tips
To keep your extra cupcakes fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them without the frosting. Simply wrap tightly in plastic wrap and place them in a freezer-safe container, where they’ll last for up to 3 months. To thaw, simply leave them at room temperature for a few hours, then frost.
Helpful cooking tips
- Ensure your butter is softened but not melted for the best texture in your cupcakes and buttercream.
- For an even richer chocolate flavor, use high-quality cocoa powder.
- Don’t skip the hot coffee; it enhances the chocolate flavor and makes the cupcakes wonderfully moist.
Creative twists
Feeling adventurous? You can switch up the flavors by using different fruit fillings like strawberries or blueberries. Experiment with various frostings like cream cheese or even coconut for a tropical twist! You could also consider adding nuts or a layer of ganache for an extra indulgent treat.
FAQ
How long do these cupcakes take to prepare?
From start to finish, expect around 1 hour to make and bake the cupcakes, plus additional time for cooling and decorating.
Can I use frozen raspberries?
Absolutely! Just make sure to thaw them and drain any excess liquid before making the lava filling.
How do I store the leftovers?
Store any leftovers in an airtight container at room temperature or in the fridge for up to 2-3 days. For longer shelf life, freeze them as described above.
