Gooey Raspberry Cupcakes with rich chocolate and berry swirl
Individual molten chocolate cupcakes filled with fresh raspberries and gooey chocolate centers — rich, elegant, and perfect for special occasions.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Total Time: 30–35 minutes
- Yield: 6–8 cupcakes 1x
Ingredients
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½ cup unsalted butter
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6 oz bittersweet or semi-sweet chocolate, chopped
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⅓ cup granulated sugar
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2 large eggs
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2 egg yolks
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1 tsp vanilla extract
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2 tbsp all-purpose flour
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Pinch of salt
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1 tbsp cocoa powder (optional)
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12 fresh raspberries
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Optional: 6 tsp raspberry jam or chocolate chunks
Instructions
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Preheat oven to 425°F. Grease and cocoa-dust 6–8 ramekins or muffin cups.
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Melt butter and chocolate until smooth. Cool slightly.
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Whisk eggs, yolks, sugar, and vanilla until foamy.
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Mix in chocolate mixture, then fold in flour, salt, and cocoa.
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Fill ramekins halfway. Add 1–2 raspberries or jam. Cover with remaining batter.
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Bake 10–12 minutes, until edges are set and centers still jiggle.
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Cool 2–3 minutes. Invert onto plates or serve warm in ramekins.
Notes
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Store leftovers in the fridge. Reheat gently in the microwave.
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Add extra ganache or raspberry swirl for deeper flavor.
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Best served warm for molten effect.