Molten Raspberry Chocolate Cupcakes are the ultimate dessert for chocolate lovers who crave drama in every bite. Rich, deeply chocolatey cupcakes hide a molten raspberry-chocolate center that flows when you break them open, creating that irresistible lava effect everyone loves.

The bitterness of dark chocolate pairs perfectly with the bright tartness of raspberries, giving this dessert a luxurious balance of sweet and tangy. These cupcakes feel fancy enough for Valentine’s Day or dinner parties, yet they’re surprisingly simple to make at home.

If you want a dessert that looks impressive, tastes indulgent, and delivers that unforgettable ooey-gooey moment — this is it.

Why These Cupcakes Are So Special

True molten center, not just fudgy
Rich chocolate flavor with fruity contrast
Perfect for romantic occasions
Individual servings = easy presentation
Ready in under 30 minutes

Ingredients

6 oz dark chocolate (60–70%), chopped
½ cup unsalted butter
2 large eggs
2 large egg yolks
½ cup granulated sugar
¼ cup all-purpose flour
2 tbsp cocoa powder
½ tsp vanilla extract
¼ tsp salt
½ cup raspberry preserves or coulis
Fresh raspberries (optional, for garnish)

Instructions

Preheat oven to 425°F (220°C). Grease a muffin tin or ramekins.
Melt chocolate and butter together using a double boiler or microwave until smooth.
In a bowl, whisk eggs, egg yolks, and sugar until pale and thick.
Stir melted chocolate mixture into egg mixture.
Add vanilla extract and salt.
Gently fold in flour and cocoa powder until just combined.
Fill cupcake wells halfway with batter.
Add 1 teaspoon raspberry preserves to the center of each.
Cover with remaining batter until filled ¾ full.
Bake 10–12 minutes until edges are set but centers remain soft.
Cool 2 minutes, then carefully remove and serve immediately.

Texture & Flavor Breakdown

Exterior: soft, cake-like edge
Center: molten chocolate raspberry lava
Flavor: rich cocoa balanced with tart fruit
Finish: indulgent, smooth, unforgettable

Serving Ideas

Dust with powdered sugar
Add vanilla ice cream
Garnish with fresh raspberries
Drizzle with chocolate sauce

Make-Ahead Tips

Prepare batter up to 24 hours ahead and refrigerate. Bake just before serving for best molten results.