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Molten Raspberry Chocolate Cupcakes

Indulge in rich chocolate cupcakes with a warm, fruity raspberry center, creating a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 6 cupcakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 1 cup all-purpose flour Gives the cupcakes structure; do not over-mix.
  • 1/2 cup cocoa powder Sifted for lightness.
  • 1 cup sugar Sweetens beautifully; adjust according to taste.
  • 1/2 cup unsalted butter Melted for moisture; use high-quality.
  • 2 large eggs Room temperature for better mixing.
  • 1 large egg yolk Adds richness and gooey texture.
  • 1 teaspoon vanilla extract Use pure vanilla extract for best flavor.
  • 1/2 teaspoon salt Balances sweetness.
Filling
  • 1/2 cup raspberry puree Homemade or store-bought.
  • 1/2 cup chocolate ganache Store-bought or homemade.
Toppings
  • Fresh raspberries for topping Adds color and flavor.
  • Powdered sugar for dusting Adds elegance.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and grease a muffin tin.
Mixing the Wet Ingredients
  1. Melt the butter on low heat and mix in the sugar until creamy. Add eggs and vanilla extract.
Combining the Dry Ingredients
  1. Whisk together flour, cocoa powder, and salt in a separate bowl.
Mixing It All Together
  1. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
Filling the Muffin Cups
  1. Divide some batter among muffin cups, add raspberry puree and chocolate ganache in the center, then top with remaining batter.
Baking Time
  1. Bake for 12-14 minutes until edges are firm but center is jiggly.
Cooling Moment
  1. Let cupcakes cool for 1 minute before inverting onto plates.
The Grand Reveal
  1. Dust with powdered sugar and top with fresh raspberries before serving.

Notes

Chill raspberry puree to keep flavors distinct. Watch baking time for a molten center. Make ahead by preparing dough ahead of time and refrigerating. Leftover cupcakes can be crumbled over ice cream or frozen.