Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, unsweetened Dutch-process cocoa powder, baking soda, and salt. Sifting the cocoa powder can help prevent lumps, ensuring a smoother batter.1 cup all-purpose flour, 1/2 cup unsweetened Dutch-process cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a large bowl, whisk together the granulated sugar, melted unsalted butter, and vegetable oil.1 cup granulated sugar, 1/2 cup unsalted butter, 1/4 cup vegetable oil
- Add the two large eggs to the wet ingredients one at a time, beating well after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients so you have three additions of dry ingredients and two additions of buttermilk. Mix until *just* combined; do not overmix the batter. A few small lumps are perfectly fine.1/2 cup buttermilk
- If using fresh raspberries, gently mash about half of them with a fork. If using frozen raspberries, thaw them first and then mash. Set aside about 1/4 cup of whole raspberries for garnish later.1/2 cup fresh or frozen raspberries
- Divide about half of the cupcake batter evenly among the prepared cupcake liners, filling each about halfway.
- Place about 1 tablespoon of semi-sweet chocolate chips into the center of each partially filled cupcake liner. For an extra burst of raspberry flavor, gently press a few of the mashed raspberries into the chocolate chips.1 cup semi-sweet chocolate chips, 1/2 cup fresh or frozen raspberries
- Spoon the remaining cupcake batter over the chocolate chips and raspberry mixture, filling each liner about two-thirds to three-quarters full. Ensure the batter completely covers the chocolate and raspberry center.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the edges of the cupcakes comes out clean. The center should remain gooey.
- Let the Raspberry Chocolate Lava Cupcakes cool in the muffin tin for about 5-10 minutes before carefully transferring them to a wire rack to cool slightly more. While still warm, top each cupcake with a few fresh raspberries for a beautiful presentation and a fresh, fruity garnish.1/2 cup fresh or frozen raspberries
Notes
Leftover Raspberry Chocolate Lava Cupcakes can be stored at room temperature in an airtight container for up to 2 days, or refrigerated for up to 4 days. Reheat gently in the microwave for 15-20 seconds for a gooey center. Freeze for up to 2 months.
