Name: Molten Raspberry Chocolate Cupcakes
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 6 oz dark chocolate, chopped; 1/2 cup unsalted butter; 1/4 cup granulated sugar; 1/4 cup brown sugar; 2 large eggs; 2 egg yolks; 1 tsp vanilla extract; 1/4 cup all-purpose flour; 1 tbsp cocoa powder; 1/4 tsp salt; 1/4 cup raspberry preserves or jam; 1/2 cup fresh or frozen raspberries

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I love making these molten raspberry chocolate cupcakes when I want a dessert that feels indulgent and a little dramatic. The rich chocolate exterior hides a warm, gooey center with a burst of raspberry flavor that makes every bite feel special. I often choose this recipe when I want an elegant dessert that’s still easy to prepare at home.

Why You’ll Love This Recipe

I like this recipe because it combines deep chocolate flavor with bright raspberries in the most satisfying way. The molten center makes the cupcakes feel bakery-worthy, yet the ingredient list stays simple. I also enjoy how quickly they bake, which makes them perfect for last-minute entertaining or special weeknight treats. Molten Raspberry Chocolate Cupcakes

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Dark chocolate
Unsalted butter
Granulated sugar
Brown sugar
Large eggs
Egg yolks
Vanilla extract
All-purpose flour
Salt
Cocoa powder
Raspberry preserves or raspberry jam
Fresh or frozen raspberries

Directions

I start by preheating the oven to 425°F (220°C) and greasing a muffin pan well. I melt the chocolate and butter together until smooth, then let it cool slightly.

In a bowl, I whisk the eggs, egg yolks, sugars, and vanilla until thick and glossy. I slowly mix in the melted chocolate. I gently fold in the flour, cocoa powder, and salt just until combined.

I spoon a small amount of batter into each muffin cup, add a teaspoon of raspberry preserves and a few raspberries in the center, then top with more batter until the cups are about three-quarters full.

I bake the cupcakes for 10 to 12 minutes, until the edges are set but the centers remain soft. I let them rest for a minute before serving so the molten centers stay intact.

Servings And Timing

I usually get 8 cupcakes from this recipe.

Prep time: 15 minutes
Bake time: 10 to 12 minutes
Resting time: 5 minutes
Total time: about 30 minutes

Variations

I sometimes use white chocolate and raspberry for a lighter twist. When I want extra richness, I add a square of chocolate along with the raspberry filling. I also enjoy serving these with a dusting of powdered sugar or a spoonful of whipped cream.

Storage/Reheating

I store leftover cupcakes in the refrigerator for up to 2 days. When reheating, I warm them briefly in the microwave for a few seconds to restore the molten center, being careful not to overheat. Molten Raspberry Chocolate Cupcakes

FAQs

Can I Make These Ahead Of Time?

I prepare the batter ahead of time and bake the cupcakes just before serving for the best molten texture.

Why Didn’t My Cupcakes Turn Molten?

I find overbaking is usually the reason, so I keep a close eye on them in the oven.

Can I Use Frozen Raspberries?

I use frozen raspberries straight from the freezer, but I don’t overfill the centers.

Do I Need Ramekins For This Recipe?

I use a standard muffin pan, and it works perfectly.

Can I Make These Gluten-Free?

I substitute the flour with a gluten-free all-purpose blend, and the cupcakes still turn out great.

Conclusion

I love these molten raspberry chocolate cupcakes because they deliver rich flavor and a gooey surprise in every bite. They’re elegant, comforting, and always make any occasion feel a little more special.

Molten Raspberry Chocolate Cupcakes

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Author: lina
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Yield: 8 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Molten Raspberry Chocolate Cupcakes are rich and indulgent treats with a gooey chocolate center bursting with raspberry flavor. Perfect for elegant dinners or quick special desserts.

Ingredients

6 oz dark chocolate, chopped
1/2 cup unsalted butter
1/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs
2 egg yolks
1 tsp vanilla extract
1/4 cup all-purpose flour
1 tbsp cocoa powder
1/4 tsp salt
1/4 cup raspberry preserves or jam
1/2 cup fresh or frozen raspberries

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Instructions

Preheat oven to 425°F (220°C). Grease a muffin pan well.
Melt chocolate and butter together in a heatproof bowl until smooth. Let cool slightly.
In another bowl, whisk eggs, egg yolks, granulated sugar, brown sugar, and vanilla extract until thick and glossy.
Slowly whisk in the melted chocolate mixture until combined.
Gently fold in flour, cocoa powder, and salt until just mixed.
Spoon a small amount of batter into each muffin cup. Add 1 teaspoon of raspberry preserves and a few raspberries into the center.
Top with more batter until cups are about 3/4 full.
Bake for 10–12 minutes, until edges are set but centers remain soft.
Let cupcakes rest for 5 minutes before serving to keep the molten centers intact.