Raspberry Chocolate Lava Cupcakes


These Raspberry Chocolate Lava Cupcakes are a decadent treat that combines rich chocolate cake with a gooey raspberry center, topped with a luscious raspberry buttercream. Perfect for any celebration, these cupcakes are sure to impress!



  • 1 cup (120 g) all-purpose flour
  • 1/2 cup (50 g) unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 cup (200 g) sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) buttermilk
  • 1/2 cup (120 ml) boiling water
  • 1/2 cup (160 g) raspberry preserves
  • Fresh raspberries for garnish

Raspberry Buttercream

  • 1 cup (230 g) unsalted butter, softened
  • 3 1/2 cups (450 g) powdered sugar
  • 1/4 cup (60 ml) raspberry puree
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Dark chocolate shavings for garnish

Nutrition Information

  • Servings: 12 cupcakes
  • Calories: 320 kcal per cupcake

Preparation Time

  • Preparation time: 30 minutes
  • Cooking time: 22 minutes
  • Total time: 52 minutes


Making the Cupcakes

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
  3. Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. 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.
  5. Fill Cupcake Liners: Fill each cupcake liner halfway with the batter. Spoon a teaspoon of raspberry preserves into the center of each cupcake, then cover with more batter until the liners are 3/4 full.
  6. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the edge of the cupcakes comes out clean.

Making the Raspberry Buttercream

  1. Beat Butter: In a large bowl, beat the softened butter until creamy.
  2. Add Sugar: Gradually add the powdered sugar, beating until smooth.
  3. Add Raspberry Puree: Mix in the raspberry puree, vanilla extract, and a pinch of salt until the buttercream is smooth and fluffy.

Assembling the Cupcakes

  1. Cool Cupcakes: Allow the cupcakes to cool completely on a wire rack before frosting.
  2. Frost Cupcakes: Once the cupcakes are cool, frost them with the raspberry buttercream using a piping bag or a spatula.
  3. Garnish: Garnish each cupcake with fresh raspberries and dark chocolate shavings.


Serve these delicious Raspberry Chocolate Lava Cupcakes at your next gathering or enjoy them as a special treat. The combination of rich chocolate, gooey raspberry filling, and creamy raspberry buttercream is sure to delight your taste buds. Enjoy!

Print Friendly, PDF & Email

Let's Be Friends

Join the Emily newsletter to get exclusive recipes, tips and more!

You have Successfully Subscribed!