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Molten Raspberry Chocolate Cupcakes

Molten Raspberry Chocolate Cupcakes to Wow Your Taste Buds

Indulge in the rich flavors of Molten Raspberry Chocolate Cupcakes, featuring a gooey raspberry center in every bite.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 15 minutes
Total Time 57 minutes
Servings: 12 cupcakes
Course: DESSERTS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour Use gluten-free flour blend for gluten-free option
  • 1/2 cup unsweetened cocoa powder Ensure it’s not sweetened
  • 1 teaspoon baking soda Do not substitute with baking powder
  • 1/4 teaspoon salt Use kosher salt for richer taste
  • 1/2 cup unsalted butter Can be replaced with non-dairy butter for dairy-free option
  • 1 cup sugar Use a sugar substitute as desired
  • 2 large eggs Flax eggs can serve as vegan alternative
  • 1 teaspoon vanilla extract Opt for pure vanilla for enhanced flavor
  • 1/2 cup buttermilk Substitute with dairy-free milk mixed with lemon juice
  • 1 cup boiling water Essential for a smooth batter
  • 1/4 cup raspberry preserves Provides the signature molten center
  • 1/2 cup fresh raspberries Great for garnish
For the Raspberry Buttercream
  • 1/2 cup unsalted butter Swap for non-dairy butter for a lighter version
  • 2 cups powdered sugar Sugar substitutes can be used for a lighter taste
  • 1/2 cup raspberry puree Blend fresh or frozen raspberries until smooth
  • 1 teaspoon vanilla extract Use same quality as in the cupcakes
  • a pinch salt Balances the sweetness in the frosting

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • Electric Mixer

Method
 

How to Make Molten Raspberry Chocolate Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk together the dry ingredients: all-purpose flour, unsweetened cocoa powder, baking soda, and salt in a medium bowl.
  3. Cream the unsalted butter and sugar in a large bowl until light and fluffy. Add the eggs and vanilla extract.
  4. Combine the dry mixture with the buttermilk alternating between them, and finish with the dry ingredients.
  5. Fill the muffin liners halfway with cupcake batter. Add a spoonful of raspberry preserves in the center, then top with more batter.
  6. Bake in the preheated oven for 18 to 22 minutes until edges are set and centers are slightly jiggly.
  7. Prepare the raspberry buttercream by beating the unsalted butter, then gradually add powdered sugar, raspberry puree, vanilla extract, and salt.
  8. Cool the cupcakes completely before frosting them generously with raspberry buttercream and garnishing with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for optimal mixing. Avoid overmixing to keep cupcakes light and airy. Experiment with different fruit preserves for varied centers.

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