Raspberry Chocolate Lava 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

• Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.

• In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

• In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.

• Alternately whisk in the dry ingredients and buttermilk, starting and ending with the dry ingredients. Stir in boiling water until the batter is smooth.

• Fill the cupcake liners halfway with batter. Spoon a teaspoon of raspberry preserves into the center of each, then cover with more batter until 3/4 full.

• Bake for 18-22 minutes, or until a toothpick inserted into the edge comes out clean.

• For the buttercream, beat butter until creamy. Gradually add powdered sugar, then mix in raspberry puree, vanilla, and salt until smooth and fluffy.

• Once cupcakes are cool, frost with the raspberry buttercream, garnish with fresh raspberries and chocolate shavings.