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Molten raspberry chocolate cupcake cut open showing ooey gooey raspberry chocolate centre flowing out

Molten Raspberry Chocolate Cupcakes

Fudgy dark chocolate cupcakes with an ooey gooey raspberry chocolate molten centre that flows dramatically when cut. Ready in 25 minutes — the most impressive homemade dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Ganache Freezing Time 2 hours
Total Time 28 minutes
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients

For the Raspberry Chocolate Ganache Filling
  • 2 oz dark chocolate bar 60-70% cacao, finely chopped
  • 2 tbsp heavy cream
  • 1 tbsp seedless raspberry jam good quality
For the Fudgy Chocolate Cupcake Batter
  • 6 oz dark chocolate bar 60-70% cacao, chopped — use baking bars not chips
  • 1/2 cup unsalted butter cut into pieces
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 large eggs room temperature
  • 1 egg yolk for extra fudgy texture
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour spooned and leveled
  • 2 tbsp Dutch process cocoa powder
  • 1/4 tsp salt
For the Topping
  • 36 fresh raspberries about 3 per cupcake, pressed on top before baking
  • 1 tbsp powdered sugar for dusting before serving

Equipment

  • 12-count muffin pan
  • Cupcake liners
  • Two microwave-safe bowls
  • Small lined dish for ganache discs
  • Whisk and silicone spatula

Method

  1. Make the ganache filling: Heat cream until steaming and pour over chopped chocolate. Let sit 1 minute then stir smooth. Stir in raspberry jam. Pour into a small lined dish to make flat discs about ¾ inch thick. Freeze for at least 2 hours until completely solid.
  2. Preheat oven to 425°F. Line a muffin pan with cupcake liners and spray with cooking spray.
  3. Melt the remaining dark chocolate and butter together in 30-second microwave increments until smooth. Cool 5 minutes.
  4. Whisk both sugars into the chocolate. Add eggs and extra yolk one at a time, whisking well after each. Whisk in vanilla.
  5. Sift in flour, cocoa powder, and salt. Fold gently until just combined.
  6. Fill each liner halfway with batter. Press one frozen ganache disc into the center, then cover with more batter until ¾ full.
  7. Press 2-3 fresh raspberries gently into the top of each cupcake.
  8. Bake for exactly 11-13 minutes — edges set, center slightly underdone. Do NOT overbake.
  9. Cool 2 minutes in the pan, then serve immediately. Dust with powdered sugar and serve at once while the centre is molten.

Notes

Freeze ganache discs completely solid before using — at least 2 hours. Use baking chocolate bars, not chips. Bake at 425°F for no more than 13 minutes. Serve IMMEDIATELY — the molten effect diminishes as they cool. Make filling up to 3 days ahead for easy entertaining.