Name: Molten Raspberry Chocolate Cupcakes
Prep time: 15 min
Cook time: PT-491160H42M41S
Total time: PT-491160H42M41S
Cuisine: American
Ingredients: 6 oz dark chocolate (chopped or chips); 1/2 cup unsalted butter; 2 large eggs; 2 large egg yolks; 3/4 cup granulated sugar; 1/4 cup all-purpose flour; 1/8 teaspoon salt; 1 teaspoon vanilla extract; Fresh or frozen raspberries (about 12–16); Raspberry jam (optional, 6–8 teaspoons for extra filling); Powdered sugar for dusting (optional)

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Molten raspberry chocolate cupcakes are one of my favorite desserts when I want something rich, gooey, and full of bold flavor. Each cupcake has a fudgy chocolate base with a surprise molten raspberry center that oozes out when I take a bite. They feel elegant and indulgent but are surprisingly easy to make—perfect for a special treat or when I want to impress with minimal effort.

Why You’ll Love This Recipe

I love how these cupcakes combine the decadence of a molten chocolate cake with the fruity brightness of raspberries. The contrast between the warm, gooey center and the soft, rich chocolate cake is irresistible. They’re individual-sized, so they’re perfect for dinner parties or just enjoying one (or two) at a time. And the best part is, I don’t need fancy equipment or techniques—just a few ingredients and a little bake time. Molten Raspberry Chocolate Cupcakes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

dark chocolate (chopped or chips)
unsalted butter
eggs
egg yolks
granulated sugar
all-purpose flour
salt
vanilla extract
fresh or frozen raspberries
raspberry jam (optional, for extra filling)
powdered sugar (optional for dusting)

Directions

I start by melting the chocolate and butter together in a heatproof bowl over simmering water (or in the microwave in short bursts), stirring until smooth.
In another bowl, I whisk together the eggs, egg yolks, sugar, and vanilla until light and slightly thickened.
I slowly stir the melted chocolate into the egg mixture.
Then I fold in the flour and salt until just combined—being careful not to overmix.
Next, I grease a muffin tin or line it with parchment liners and fill each cup about halfway with batter.
I drop a raspberry or a spoonful of raspberry jam in the center of each, then cover with more batter.
I bake the cupcakes in a preheated oven for about 10–12 minutes until the edges are set but the centers still jiggle slightly.
After baking, I let them cool for 1–2 minutes, then gently remove them from the tin.
I dust them with powdered sugar before serving, and I love serving them warm for the best molten effect.

Servings and timing

This recipe makes about 6–8 cupcakes and takes around 25–30 minutes total, including prep and baking time. It’s a quick, impressive dessert with a major payoff.

Variations

Sometimes I add a few chocolate chips to the center for a double-molten surprise. I’ve also tried swirling raspberry jam into the batter for a marbled effect. For an extra flavor twist, I add a bit of espresso powder to the batter to deepen the chocolate taste. And if I’m in the mood for more tang, I mix some lemon zest into the raspberry filling.

storage/reheating

These cupcakes are best eaten fresh and warm, but I store any leftovers in the fridge for up to 2 days. To reheat, I microwave one for about 15–20 seconds to bring back the molten center. They also freeze well—I wrap them individually and reheat straight from the freezer when needed. Molten Raspberry Chocolate Cupcakes

FAQs

Can I use raspberry jam instead of fresh raspberries?

Yes, I often use a small spoonful of raspberry jam for the filling—it melts beautifully and gives a strong raspberry flavor.

How do I know when they’re done baking?

I look for set edges and a center that’s still soft and slightly jiggly. If overbaked, the molten center will set, but the cupcakes will still be fudgy and delicious.

Can I make these in advance?

Yes, I sometimes prep the batter and chill it in the fridge for a few hours. I bake them just before serving so they’re warm and gooey.

Do I need a mixer?

Nope! I usually whisk everything by hand. As long as I melt the chocolate and butter smoothly and mix gently, it all comes together easily.

What kind of chocolate works best?

I like using high-quality dark chocolate (around 60–70% cocoa) for the best flavor and texture. It melts smoothly and balances the sweetness perfectly.

Conclusion

Molten raspberry chocolate cupcakes are one of those desserts that feels fancy but is actually super simple to make. With rich chocolate, gooey raspberry centers, and just the right amount of sweetness, they always deliver. Whether I’m baking for guests or just treating myself, these little lava cakes never last long.