Raspberry Chocolate Lava Cupcakes

Name: Raspberry Chocolate Lava Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1/2 cup boiling water; 1/2 cup raspberry preserves; Fresh raspberries for garnish; For the raspberry buttercream:; 1 cup unsalted butter, softened; 3 1/2 cups powdered sugar; 1/4 cup raspberry puree; 1 teaspoon vanilla extract; A pinch of salt; Dark chocolate shavings for garnish

by Peter Harper

Published on: December 2, 2025

Raspberry chocolate lava cupcakes with gooey center and raspberry topping

Jump to Recipe·Print Recipe

Raspberry Chocolate Lava Cupcakes are a semi-sweet symphony of lush chocolate and tart raspberry that will have your taste buds singing. Drizzled with a luscious raspberry buttercream, each bite reveals a gooey, molten center that oozes deliciously when you dive in. The balance of warm chocolate and bright raspberry makes these cupcakes perfect for any occasion, from cozy family gatherings to elegant dinner parties. Plus, they’re simple to whip up, making them a delightful, seasonal treat that brings comfort and joy in every bite.

Table of Contents

Why You’ll Love This Recipe

Raspberry Chocolate Lava Cupcakes are ideal for both celebrations and everyday dining. Their fancy appearance and rich flavors make them a showstopper at birthday parties, holiday events, or simple family desserts. But they also bring a comforting warmth to those quiet evenings when you just need a little indulgence. With the ease of preparation and the versatility to adapt for different tastes, this recipe is a must-try for anyone seeking a flavor explosion in each delectable cupcake.

Seasonal Ingredients Spotlight

For these cupcakes, the spotlight is on fresh raspberries and rich chocolate, both of which embody the essence of the season. Vibrant red raspberries burst with flavor, their sweet-tart aroma enticing from the moment they touch your senses. Each bite yields the delightful contrast of soft, fudgy chocolate and the zing of fresh berries, creating a texture that is both smooth and slightly crunchy. When sourced locally, these seasonal ingredients support sustainable practices while ensuring the freshest flavors for your dessert. Enjoy the natural sweetness of ripe raspberries and let their bright color shine in your presentation.

What You’ll Need

1 cup all-purpose flour
(For the cupcake base, providing structure.)
1/2 cup unsweetened cocoa powder
(The rich chocolate essence.)
3/4 teaspoon baking soda
(For that perfect rise.)
1/4 teaspoon salt
(To enhance flavors.)
1/2 cup unsalted butter, softened
(Brings creaminess to the cupcakes.)
1 cup sugar
(Creates sweetness and moisture.)
2 large eggs
(To bind ingredients together.)
1 teaspoon vanilla extract
(For depth of flavor.)
1/2 cup buttermilk
(Adds tenderness and richness.)
1/2 cup boiling water
(Helps create a moist batter.)
1/2 cup raspberry preserves
(For that oozy lava center.)
Fresh raspberries for garnish
(Perfect for a pop of freshness.)
For the raspberry buttercream:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/4 cup raspberry puree
- 1 teaspoon vanilla extract
- A pinch of salt
- Dark chocolate shavings for garnish

Substitutions: You can use gluten-free all-purpose flour for a gluten-free version, and coconut cream works well for a dairy-free buttercream.

How to Make This Recipe

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Line a cupcake pan with liners. The warm air will create the perfect environment to bake your cupcakes to perfection.

2. Whisk the Dry Ingredients

In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. The deep, rich scent of cocoa powder wafts up as you mix, setting the stage for the chocolatey delights to come.

3. Cream the Butter and Sugar

In another large bowl, cream the softened butter and sugar until light and fluffy. This step creates a beautiful, creamy texture that will elevate your cupcakes.

4. Incorporate the Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. The mixture becomes lush and fragrant, filling your kitchen with sweet aromas.

5. Alternate the Dry Ingredients and Buttermilk

Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry components. The batter will be smooth and glossy, enhancing its rich chocolate color.

6. Add Boiling Water

Mix in the boiling water until the batter is smooth. The hot water helps activate the cocoa, deepening the chocolate flavor while also keeping the cupcakes moist.

7. Prepare the Cupcake Liners

Place a spoonful of the batter into each cupcake liner, add a teaspoon of raspberry preserves, then top with more batter until the liners are about two-thirds full. This layering ensures you’ll have that delightful gooey center.

8. Bake the Cupcakes

Bake for 18-20 minutes, or until a toothpick comes out clean (with some melted chocolate). Let cool. The kitchen will smell heavenly as the cupcakes rise and blossom.

9. Make the Raspberry Buttercream

For the raspberry buttercream, beat the softened butter and vanilla until creamy. Gradually add powdered sugar, then incorporate raspberry puree and a pinch of salt. The result should be a fluffy, sweet, and tart buttercream.

10. Frost and Garnish

Frost the cooled cupcakes with raspberry buttercream and garnish with fresh raspberries and dark chocolate shavings. The contrast of colors and textures makes each cupcake visually stunning.

Essential Tools

Mixing Bowls: Essential for combining your ingredients.
Electric Mixer: Helps achieve that light, fluffy batter.
Cupcake Pan: For baking perfectly-shaped cupcakes.
Cupcake Liners: Make for easy removal and cleanup.
Measuring Cups & Spoons: For accurate ingredient measurements.

Meal Prep & Storage Tips

These Raspberry Chocolate Lava Cupcakes can be made ahead of time. Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. If you want to keep them longer, freeze un-frosted cupcakes for up to 3 months. Simply thaw, frost, and enjoy! Always ensure that your containers are dry to prevent any moisture from affecting the cupcakes.

Perfect Pairings

Pair these rich cupcakes with a side of whipped cream or vanilla ice cream for an indulgent dessert experience. For drinks, hot chocolate or a sparkling raspberry lemonade complements the flavors beautifully. A floral tea adds elegance to your dessert table while enhancing the aromas of raspberries and chocolate.

Nutrition Facts

Calories: ~180 kcal
Fat: 8 g
Carbohydrates: 24 g
Protein: 3 g
Fiber: 1 g
Sugar: 14 g

Avoid These Common Pitfalls

Dough Too Dry: Add a splash of milk until pliable to ensure moist, fudgy cupcakes.
Chocolate Coating Breaks: Make sure the melted chocolate is smooth and warm for easy application.
Unevenly Shaped Cupcakes: Use a cookie scoop for uniform size.

Pro Tips for Best Results

Use High-Quality Chocolate: For the best flavor, opt for dark chocolate that has a higher cocoa content.
Be Mindful of Baking Time: The cupcakes can overbake quickly, so check for doneness a minute or two early.
Let Cool Completely: Allow cupcakes to cool entirely before frosting for perfect buttercream spreadability.

Recipe Variations to Explore

Nutty Chocolate Lava Cupcakes: Add crushed hazelnuts or walnuts for added crunch.
Minty Fresh Twist: Infuse the buttercream with a drop of peppermint extract for a refreshing mint-chocolate experience.
Seasonal Fruits: Substitute raspberries with other berries or stone fruits when in season for exciting flavor variations.

Dietary Adaptations & Safety Info

This recipe can easily accommodate dietary restrictions. Use gluten-free flour for a gluten-free option and substitute coconut oil for butter to make it dairy-free. Ensure that your raspberry preserves are free from allergens if needed, and read labels for any potential gluten content.

Frequently Asked Questions

1. Can I use frozen raspberries instead of fresh?
Yes, but make sure to thaw and drain excess moisture before using them.

2. How can I get a more lava-like center?
Ensure to use the boiling water method, and adjust baking time if necessary, as overbaking can cook the center too much.

3. Can I make this recipe vegan?
Absolutely! Swap eggs with flaxseed meal or applesauce, and use plant-based butter and milk.

4. How do I store leftovers?
Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

5. Can I make the cupcake batter the night before?
Yes! Store it in the fridge overnight, and bake the following day for fresh cupcakes.

Final Thoughts & Next Steps

Raspberry Chocolate Lava Cupcakes are not only delicious but also a joy to share. Whether you’re celebrating a special occasion or simply indulging yourself, these delightful treats should be on your baking list! Feel free to leave your comments or share pictures of your creations with us on social media. For more dessert inspiration, check out our recipe collection here!