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–+ servings
Molten Raspberry Chocolate Cupcakes

Irresistible Molten Raspberry Chocolate Cupcakes to Delight You

These Molten Raspberry Chocolate Cupcakes combine rich chocolate with tart raspberries for a delightful and easy dessert.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour substitute with gluten-free flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt use kosher salt for added depth
  • 1/2 cup unsalted butter can be substituted with non-dairy butter
  • 1 cup sugar can replace with sugar substitute
  • 2 large eggs use flax eggs for vegan
  • 2 teaspoons vanilla extract use pure for best results
  • 1/2 cup buttermilk substitute with non-dairy milk mixed with lemon juice
  • 1 cup boiling water
For the Molten Center
  • 1/2 cup raspberry preserves experiment with other fruit preserves
For the Garnish
  • 1 cup fresh raspberries for garnish
For the Raspberry Buttercream
  • 1/2 cup unsalted butter can be replaced with non-dairy butter
  • 2 cups powdered sugar sift for smooth consistency
  • 1/4 cup raspberry puree adjust amount based on desired sweetness
  • 1 teaspoon vanilla extract use pure for best flavor
  • 1 pinch salt

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • spatula
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl until evenly combined.
  3. In a large bowl, beat butter and sugar until light and fluffy, then add eggs one at a time and stir in vanilla.
  4. Gradually add dry ingredients to the creamed mixture, alternating with buttermilk, and then mix in boiling water until smooth.
  5. Spoon batter into muffin tins filling them halfway, add raspberry preserves in the center, and top with more batter.
  6. Bake for 18-22 minutes, checking for doneness with a toothpick.
  7. Beat butter for the frosting until creamy, then gradually mix in powdered sugar, raspberry puree, vanilla, and salt.
  8. Frost cooled cupcakes with raspberry buttercream and garnish with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing.

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