Delish Molten Raspberry Chocolate Cupcakes
Okay, friends, gather ’round the digital kitchen island because today we are talking about *molten chocolate* and *raspberries* in cupcake form. Yes, you read that right. I know, I know, it sounds fancy, like something you’d only find in a dimly lit, overpriced restaurant, but trust me, these Delish Molten Raspberry Chocolate Cupcakes are deceptively simple and will make you look like a pastry chef without all the actual stress and crying. We’re talking rich, dark chocolate cake, a burst of tart raspberry goo in the middle, and then more chocolate, because why not? If you want to impress literally anyone with minimal effort, this is your secret weapon.
My husband, bless his heart, usually thinks “dessert” means opening a bag of chips. So when these came out of the oven, he hovered like a hawk over a particularly juicy field mouse. He tried to claim they were “too rich” after his third one, but the chocolate smudge on his cheek told a different story. And the kids? Forget it. I swear I saw my youngest try to lick the baking pan clean before I even finished the dishes. It’s a miracle I got a photo before they vanished into thin air, leaving behind only crumbs, sticky fingers, and a profound sense of “why aren’t there more?”
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Why You’ll Love This Delish Molten Raspberry Chocolate Cupcakes
- They’re basically a magic trick: a gooey molten center? How?! Your guests will think you’re a wizard.
- Chocolate and raspberry are a power couple. Period. They just *get* each other.
- You get all the fancy dessert vibes with half the effort of a soufflé (because who needs that kind of pressure on a Tuesday?).
- It tastes like you slaved away all day, but really, you were probably just binging bad reality TV.
Time-Saving Hacks
- Pre-measured chocolate chips are your best friend. Don’t melt a fancy bar, just dump ’em in.
- Line your muffin tins. Seriously. Saves scrubbing burnt-on chocolate goo later, and your sanity.
- Store-bought raspberry jam for the molten center? Shhh, I won’t tell if you don’t.
Kitchen Confessions
- One time, I tried to “enhance” the molten center by adding *too much* liquid raspberry jam, and it exploded in the oven, creating a sticky, sugary lava flow. My oven is still recovering emotionally.
- My kid once mistook the cocoa powder for sprinkles and dusted an entire batch with it. They were… extra chocolatey. And quite bitter.
- I never bother with a fancy piping bag. A Ziploc bag with the corner snipped works just fine for the batter. Or, let’s be real, a spoon and a prayer.
What to Serve It With
Tips & Mistakes
Storage Tips
Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh.
Variations and Substitutions
Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible.
Frequently Asked Questions
Delish Molten Raspberry Chocolate Cupcakes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 0.5 cup unsalted butter melted
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cup fresh raspberries
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, mix the flour, cocoa powder, and sugar together until evenly combined.
- In another bowl, whisk the melted butter, eggs, and vanilla extract until smooth.
- Combine the wet and dry ingredients, mixing just until no streaks remain.
- Spoon the batter into the cupcake liners, filling each about three-quarters full.
- Add a few raspberries on top of the batter in each cup, gently pressing them in.
- Bake for 20 to 25 minutes, until the edges are set but the centers remain soft.
- Let the cupcakes cool for a few minutes in the pan before transferring to a wire rack.
Notes
Nutrition
Featured Comments
“Made this last night and it was absolutely loved. Loved how the saucy came together.”
“This hearty recipe was will make again — the perfectly seasoned really stands out. Thanks!”
