Choco-Raspberry Lava Cupcakes

Description

Indulge in these rich and decadent Choco-Raspberry Lava Cupcakes—a fusion of velvety chocolate cake with a molten raspberry-chocolate center. The balance of dark chocolate and tangy raspberries creates an irresistible dessert perfect for special occasions or whenever you crave a luxurious treat.

Ingredients

For the Cupcakes:

• 1 cup (120g) all-purpose flour
• ½ cup (50g) unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120ml) buttermilk
• ½ cup (120ml) hot water

For the Lava Filling:

• ½ cup (90g) dark chocolate, chopped
• ¼ cup (60ml) heavy cream
• ⅓ cup (50g) fresh raspberries

For the Raspberry Drizzle (Optional):

• ½ cup (75g) fresh raspberries
• 2 tbsp powdered sugar
• 1 tbsp lemon juice

Instructions

Step 1: Prepare the Lava Filling

1. Heat heavy cream in a small saucepan over medium heat until warm but not boiling.
2. Pour the warm cream over the chopped dark chocolate in a bowl. Let it sit for 1 minute, then stir until smooth.
3. Fold in the mashed raspberries and mix well.
4. Transfer the mixture to an ice cube tray or small molds and freeze for at least 1 hour.

Step 2: Prepare the Cupcake Batter

5. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
6. In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
7. In a separate bowl, beat butter and sugar until light and fluffy.
8. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
9. Alternately add dry ingredients and buttermilk, starting and ending with dry ingredients.
10. Mix in hot water until smooth. The batter will be slightly thin—this is normal.

Step 3: Assemble and Bake

11. Fill each cupcake liner halfway with batter.
12. Place a frozen chocolate-raspberry cube in the center of each.
13. Cover with more batter until ¾ full.
14. Bake for 18–20 minutes or until the edges are set but the center is slightly soft.
15. Let the cupcakes cool slightly before serving.

Step 4: Prepare the Raspberry Drizzle (Optional)

16. Blend raspberries, powdered sugar, and lemon juice until smooth. Strain to remove seeds.
17. Drizzle over the cupcakes before serving.

Notes & Tips

• For a gooier center, freeze the filling for at least 2 hours.
• Use high-quality chocolate for the best flavor.
• Don’t overbake! The cupcakes should have a soft center.
• Make ahead: Freeze the lava filling in advance for quicker prep.
• Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

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Servings & Nutritional Info

Servings: 12 cupcakes

Per Cupcake (Approximate):

• Calories: 290
• Carbohydrates: 34g
• Protein: 4g
• Fat: 16g
• Saturated Fat: 9g
• Sugar: 22g
• Fiber: 3g

Health Benefits of Choco-Raspberry Lava Cupcakes

🍫 Dark Chocolate: Rich in antioxidants, boosts mood, and may improve heart health.
🍇 Raspberries: High in fiber, vitamin C, and anti-inflammatory properties.
💪 Moderation is Key: Enjoying small portions can satisfy sweet cravings while still being mindful of health.

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Q&A Section

Q1: Can I use frozen raspberries instead of fresh?
Yes! Just thaw and drain them before use to avoid excess moisture.

Q2: How do I make these gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Q3: Can I use milk instead of buttermilk?
Yes! Add 1/2 tsp of vinegar or lemon juice to 1/2 cup milk and let it sit for 5 minutes.

Q4: Can I reheat these cupcakes?
Yes, warm them in the microwave for 10–15 seconds to soften the lava center.

Q5: Can I make a bigger batch and freeze them?
Absolutely! Store in an airtight container and freeze for up to 2 months. Thaw and reheat before serving.

Enjoy your Choco-Raspberry Lava Cupcakes! 🍫✨ Let me know if you’d like any adjustments or variations.