I love simple cakes that feel like a hug, and Molten Raspberry Chocolate Cupcakes are that kind of treat. I wrote this recipe so you can make gooey, fruity cupcakes at home with little fuss and lots of joy. If you want a rich side treat, I sometimes serve them with chocolate raspberry truffles for a full chocolate and berry night.
My Dad James taught me to bake on small pans, and Mom Eva cheered every batch. My Sister Jennifer still asks for these cupcakes at family nights.
Gathering Your Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- 1/2 cup chocolate chips
The Tools That Help
I keep this bake simple with a few tools I use every time. You need a standard muffin tin and paper liners to keep the cupcakes neat. A medium bowl and a large bowl make it easy to mix dry and wet parts. I use a whisk for the dry mix and a spatula to fold in the berries and chips. A small saucepan or a microwave-safe bowl helps when I melt the butter. A toothpick can check the cupcake edges and centers. A cooling rack helps the cupcakes rest without getting soggy.
The Step-by-Step Process
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, melt butter and mix in sugar, eggs, and vanilla.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in raspberries and chocolate chips.
- Pour the batter into the prepared cupcake liners, filling each about 3/4 full.
- Bake for 18-20 minutes, or until the edges are set but the center is still soft.
- Let cool for a few minutes before enjoying.
Lighter, Healthier Touches
I like to make treats that do not feel heavy when I can. For a lighter take, you can swap half the butter for applesauce and use a bit less sugar. You can also use a mix of whole wheat and all-purpose flour, but keep the texture in mind and do not overmix. If you want a twist that stays bright and creamy, try serving a small spoon of yogurt on the side or a light dusting of powdered sugar. For another berry idea that leans into sweet and soft textures, I often look at the white chocolate raspberry dream cake for inspiration.
Perfect Pairings
These cupcakes shine with simple drinks and soft sides. I serve them with a warm cup of black coffee or a mild tea to cut the sweet. A scoop of vanilla ice cream makes a warm cupcake feel like a warm dessert on a plate. If you want to pair with other baked goods for a brunch spread, try a mellow muffin that carries chocolate chips and spice, such as those found in the best pumpkin muffin recipes with chocolate chips. The contrast of spice and berry keeps the table fun.
Common Stumbles to Avoid
I see a few small mistakes that can change the bake. Do not overmix when you combine wet and dry parts. Overmix makes the cupcake dense. Use fresh raspberries and fold them in gently so they do not break and turn the batter pink. Fill the liners about three quarters full; too much batter will spill and give you flat tops. Also, watch the bake time closely. These cupcakes need the center to stay soft for the molten feel. If you leave them too long, the center will become fully set and lose that glow.
Storing Your Creation
I store leftover cupcakes in an airtight container at room temperature for up to two days. If your kitchen is warm, keep them in the fridge and bring them to room temp before serving. You can freeze the cupcakes in a single layer on a tray and then move them to a freezer bag for up to three months. Thaw them in the fridge overnight and warm them for a few seconds in the microwave before eating for that molten center feeling.
A Final Warm Word
I make Molten Raspberry Chocolate Cupcakes when I want to feel cozy and a little spoiled. They bake fast, they make people smile, and they keep well. I hope you make them for your next small party or quiet night in.
Answering Your Questions
How do I know when Molten Raspberry Chocolate Cupcakes are done?
I keep the answer simple. For Molten Raspberry Chocolate Cupcakes, the centers should still look soft when you take them out. The edges will set but the center stays a little jiggly. They finish cooking as they cool.
Can I use frozen raspberries in Molten Raspberry Chocolate Cupcakes?
Yes, you can use frozen raspberries for Molten Raspberry Chocolate Cupcakes. Thaw them first and pat them dry to cut the extra water. Fold them in very gently so the batter does not turn fully pink.
Can I freeze Molten Raspberry Chocolate Cupcakes?
You can freeze Molten Raspberry Chocolate Cupcakes. Cool them fully, freeze on a tray, then move them to a bag. Thaw in the fridge and warm a few seconds to bring back the molten center feel.
Print
Molten Raspberry Chocolate Cupcakes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Decadent cupcakes with a gooey center filled with fresh raspberries and chocolate chips, perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, melt butter and mix in sugar, eggs, and vanilla.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in raspberries and chocolate chips.
- Pour the batter into the prepared cupcake liners, filling each about 3/4 full.
- Bake for 18-20 minutes, or until the edges are set but the center is still soft.
- Let cool for a few minutes before enjoying.
Notes
For a lighter version, consider substituting half the butter with applesauce. Store leftovers in an airtight container for up to two days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cupcakes, chocolate, raspberry, dessert, baking