Raspberry Chocolate Lava Cupcakes

Dive into these Raspberry Chocolate Lava Cupcakes for a delightful taste experience! Each cupcake is filled with a burst of raspberry preserves and topped with a creamy raspberry buttercream, making them irresistibly delicious.

Ingredients:

For the Cupcakes:

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

Instructions:
Prep: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract.
Combine: Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Stir in boiling water until the batter is smooth.
Assemble Cupcakes: Fill cupcake liners halfway with batter. Spoon a teaspoon of raspberry preserves into the center of each, then top with more batter until liners are 3/4 full.
Bake: Bake for 18-22 minutes, or until a toothpick inserted into the edge comes out clean.
Make Buttercream: While cupcakes cool, beat butter until creamy. Gradually add powdered sugar, then raspberry puree, vanilla, and salt. Beat until fluffy.
Decorate: Frost the cooled cupcakes with raspberry buttercream, then garnish with fresh raspberries and chocolate shavings.