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
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.
Notes
- Add a square of chocolate with the raspberry center for extra richness.
- Serve with powdered sugar or whipped cream for added flair.
- Use white chocolate for a lighter variation.
- Store leftovers in the fridge and reheat briefly to restore the molten center.
- Use frozen raspberries straight from the freezer—no need to thaw.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg
