Directions
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Preheat your oven to 350°F (175°C). Set the mood; a warm kitchen smells like love!
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Prepare your muffin tin by lining it with cupcake liners or greasing it well. This will keep the cupcakes from sticking.
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In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set this dry mixture aside, as it will be used later.
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In a large mixing bowl, combine the unsalted butter and sugar. Use an electric mixer on medium speed to beat these together until the mixture becomes light and fluffy—a tremendous base for your cupcakes.
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Add the eggs, one at a time, mixing well after each addition. Incorporate the vanilla extract into the mixture.
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Gradually add the dry mixture into the wet ingredients while alternating with the buttermilk. Start and end with the dry ingredients. This part is crucial for achieving a tender cupcake—don’t rush it!
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Carefully mix in the boiling water. This step may seem unusual, but it helps create that luscious liquid center. The batter will be quite thin, and this is perfectly fine.
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Pour just enough batter into each cupcake liner to fill them about halfway. Now comes the fun part—the filling!
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Add about half a teaspoon of raspberry preserves into the center of each filled cupcake liner. This will create that molten core you’re looking for.
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Top off the cupcakes with the remaining batter, leaving a bit of space at the top since they will rise while baking.
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Place the muffin tin in the oven and bake for 12-14 minutes. You want the edges to be firm while the centers still jiggle slightly. This balance is key for achieving that tremendous lava effect.
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Remove the cupcakes from the oven and let them cool for about 5 minutes. Then, carefully invert them onto a wire rack to cool completely—those molten centers need time to set just right.
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While waiting, prepare the frosting. In a bowl, cream the unsalted butter until light and fluffy. Gradually add powdered sugar, then mix in the raspberry puree, vanilla extract, and a pinch of salt. Adjust the consistency of the frosting with a splash of milk if needed.
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Once the cupcakes are cool, frost them generously with the raspberry buttercream. Finally, adorn the tops with fresh raspberries for a delightful presentation.
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