Raspberry Chocolate Lava Cupcakes

Raspberry Chocolate Lava Cupcakes

Ingredients:

For the Cupcakes:

1 cup all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

¾ cup granulated sugar

½ cup vegetable oil

1 large egg

1 teaspoon vanilla extract

½ cup buttermilk

½ cup hot water

For the Raspberry Filling:

1 cup fresh raspberries

¼ cup sugar

1 tablespoon cornstarch

2 tablespoons water

For the Raspberry Buttercream:

1 cup unsalted butter, softened

3 cups powdered sugar

¼ cup raspberry puree (strained)

1 teaspoon vanilla extract

For the Chocolate Drizzle:

½ cup semi-sweet chocolate chips

2 tablespoons heavy cream

Directions:

Prepare the Cupcakes: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.

In another bowl, mix sugar, oil, egg, and vanilla. Add buttermilk and dry ingredients, stirring until combined. Gradually mix in hot water.

Divide the batter into cupcake liners, filling each ¾ full. Bake for 18-20 minutes. Let cool completely.

Make the Raspberry Filling: In a saucepan, cook raspberries, sugar, and cornstarch mixed with water over medium heat until thickened. Strain if desired and let cool.

Make the Buttercream: Beat butter until creamy. Gradually add powdered sugar, then mix in raspberry puree and vanilla.

Fill the Cupcakes: Cut a small hole in each cupcake and spoon in the raspberry filling.

Frost & Drizzle: Pipe raspberry buttercream on top. Melt chocolate chips with heavy cream, then drizzle over cupcakes. Garnish with fresh raspberries.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 320 kcal per cupcake | Servings: 12 cupcakes

Tips:

Use a piping bag with a filling tip to make filling the cupcakes easier.

Let the chocolate drizzle cool slightly before drizzling to avoid melting the frosting.