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Decadent Raspberry Chocolate Lava Cupcakes

Decadent Raspberry Chocolate Lava Cupcakes for Ultimate Indulgence

Indulge in these Decadent Raspberry Chocolate Lava Cupcakes with rich chocolate and gooey raspberry centers that impress everyone.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Baking
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour substitute with gluten-free flour blend for gluten-free option
  • 1 cup Unsweetened Cocoa Powder ensure it’s unsweetened
  • 1 teaspoon Baking Soda do not substitute with baking powder
  • 1/2 teaspoon Salt use kosher salt for deeper taste
  • 1/2 cup Unsalted Butter non-dairy butter for dairy-free option
  • 1 cup Sugar can replace with sugar substitute
  • 2 large Eggs flax eggs can be used for vegan option
  • 1 teaspoon Vanilla Extract use pure vanilla for best flavor
  • 1/2 cup Buttermilk substitute with milk mixed with lemon juice or non-dairy milk
  • 1 cup Boiling Water important for smooth batter
  • 1/2 cup Raspberry Preserves use high-quality preserves
For the Buttercream
  • 2 cups Powdered Sugar sugar substitutes work for lighter sweetness
  • 1/2 cup Raspberry Puree fresh or frozen raspberries can be used
For Garnish
  • 1 cup Fresh Raspberries for topping the cupcakes

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Microwave

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
  3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well, then add vanilla extract.
  4. Gradually mix in dry ingredients with buttermilk alternately until combined. Stir in boiling water until smooth.
  5. Fill cupcake liners halfway with batter. Add a dollop of raspberry preserves in the center and top with more batter.
  6. Bake for 18-22 minutes until edges are set and centers are soft. Use a toothpick to check for doneness.
  7. While baking, prepare the buttercream by beating butter until creamy, mixing in powdered sugar and raspberry puree until fluffy.
  8. Once cooled, frost cupcakes with raspberry buttercream and top with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 8mg

Notes

Ensure room temperature ingredients for better mixing and avoid overmixing to maintain tenderness. The baking time is crucial for keeping the gooey center intact. Freeze individual cupcakes for up to 3 months for longer storage.

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