Molten Raspberry Chocolate Cupcakes
Molten raspberry chocolate cupcakes are rich, fudgy chocolate treats with a gooey raspberry center that oozes with every bite. They combine the decadence of molten chocolate cake with fruity brightness, making them impressive yet easy-to-make individual desserts perfect for special occasions or indulgent treats.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–30 minutes
- Yield: 6–8 cupcakes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
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)
Instructions
- Preheat oven to 425°F (220°C). Grease a muffin tin or line with parchment liners.
- Melt the dark chocolate and butter together in a heatproof bowl set over simmering water (or microwave in short bursts), stirring until smooth. Let cool slightly.
- In a separate bowl, whisk together eggs, egg yolks, sugar, and vanilla until light and slightly thickened.
- Slowly stir the melted chocolate mixture into the egg mixture until combined.
- Gently fold in the flour and salt until just combined—avoid overmixing.
- Fill each muffin cup about halfway with batter.
- Place one raspberry (or 1 teaspoon raspberry jam) in the center of each cup, then cover with remaining batter.
- Bake for 10–12 minutes, until the edges are set but the centers still jiggle slightly.
- Let cool for 1–2 minutes, then gently remove from the tin.
- Dust with powdered sugar before serving and enjoy warm for best molten centers.
Notes
- Add a few chocolate chips in the center for a double molten surprise.
- Swirl raspberry jam into the batter for a pretty marbled effect.
- Add a pinch of espresso powder to deepen the chocolate flavor.
- Mix lemon zest into the raspberry filling for extra brightness.
- These are best served warm—the molten centers set as they cool.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 24g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 95mg
Find it online: https://recipesbyliza.com/molten-raspberry-chocolate-cupcakes/
