Raspberry Chocolate Lava Cupcakes
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
Directions:
Preheat the Oven: Preheat your oven to 350F 175C. Line a muffin tin with cupcake liners.
Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in the boiling water until the batter is smooth.
Fill Cupcake Liners: Fill each cupcake liner halfway with batter. Spoon a teaspoon of raspberry preserves into the center of each, then cover with more batter until the liners are three-quarters full.
Bake: Bake for 18-22 minutes, or until a toothpick inserted into the edge comes out clean. Allow the cupcakes to cool completely on a wire rack.
Prepare Raspberry Buttercream: In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the raspberry puree, vanilla extract, and a pinch of salt until smooth and fluffy.
Frost and Garnish: Once the cupcakes are cool, frost them with the raspberry buttercream. Garnish with fresh raspberries and dark chocolate shavings.
Nutritional Information:
Prep Time: 20 minutes Cooking Time: 20 minutes Total Time: 40 minutes
Kcal: Approximately 300 kcal per serving
Servings: 12 cupcakes
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