Ah, molten raspberry cupcakes. The mere mention of these delightful little treats conjure up memories of cozy winter evenings, the aroma of warm chocolate filling the air, and the bright, tangy burst of raspberry cutting through the richness. My grandmother used to make these every Valentine's Day, and the flavor brings back a feeling of pure, unadulterated joy. These aren't just cupcakes; they're tiny vessels of happiness. Today, I'm thrilled to share my take on these delectable molten raspberry cupcakes, a recipe that's both simple and utterly irresistible.
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Why You Will Love This molten raspberry cupcakes Recipe
This molten raspberry cupcakes recipe offers the perfect blend of comfort and indulgence. They are surprisingly easy to make, and the flavor combination is simply divine. The warm, gooey chocolate center, paired with the tart raspberry, creates a symphony of flavors that will tantalize your taste buds.
These cupcakes are also incredibly versatile. They're perfect for a romantic dessert, a celebratory treat, or simply a cozy indulgence on a chilly evening. Plus, there's nothing quite like biting into a warm cupcake and watching that molten center ooze out! It's pure bliss. Not to mention, you can easily impress your friends and family with minimal effort. Looking for more deliciousness? Then don't forget to visit our recipe for Chocolate Covered Strawberries!
Ingredients Needed for This molten raspberry cupcakes Recipe
For the Cupcakes:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking power
- 1/8 teaspoon salt
For the Raspberry Filling:
- 1/2 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
How to Make This molten raspberry cupcakes Recipe
- Prepare the Raspberry Filling: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5-7 minutes). Stir in the cornstarch and cook for another minute until thickened. Remove from heat and let cool completely.
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fill the Cupcake Liners: Spoon half of the cupcake batter into the prepared cupcake liners.
- Add the Raspberry Filling: Place a teaspoon of the cooled raspberry filling on top of the batter in each cupcake liner.
- Top with Remaining Batter: Spoon the remaining cupcake batter over the raspberry filling, covering it completely.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool and Serve: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Best served warm.
How to Serve This molten raspberry cupcakes Recipe
These molten raspberry cupcakes are best served warm, allowing the molten chocolate center to flow freely. Dust them with powdered sugar for a classic look, or top them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. You can also garnish them with fresh raspberries or a sprig of mint for added visual appeal. Pair these cupcakes with a glass of milk, a cup of coffee, or a dessert wine for the perfect finishing touch.
How to Store This molten raspberry cupcakes Recipe
- Refrigeration: You can store these cupcakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: For longer storage, freeze the cupcakes in an airtight container for up to 2 months. Thaw them in the refrigerator overnight before reheating.
- Reheating: To reheat, microwave the cupcakes for 15-20 seconds, or warm them in a preheated oven at 300°F (150°C) for 5-10 minutes.
Tips to Make This molten raspberry cupcakes Recipe
- Don't Overmix: Overmixing the batter will result in tough cupcakes. Mix until just combined.
- Use Room Temperature Ingredients: Using room temperature ingredients will help the batter come together more smoothly.
- Cool the Raspberry Filling: Make sure to cool the raspberry filling completely before adding it to the cupcakes. This will prevent it from melting the chocolate batter.
- Bake Carefully: Check the cupcakes frequently while they are baking to avoid overbaking. They're ready when a toothpick comes out with moist crumbs.
- Raspberry Jam Variation: If you're short on time, you can substitute raspberry jam for the homemade raspberry filling.
Helpful Notes for This molten raspberry cupcakes Recipe
For an even richer chocolate flavor, use high quality dark cocoa powder. If you don't have fresh raspberries, frozen raspberries work just as well. Just be sure to thaw them completely before using. Using a muffin tin with individual cupcake liners makes it easier to remove the cupcakes and keeps them from sticking. Looking for something vanilla? Check out our Vanilla Cupcakes recipe!
Variation of This molten raspberry cupcakes Recipe
- Chocolate Lava Cupcakes: For a simpler chocolate lava cupcake version, omit the raspberry filling altogether.
- White Chocolate Raspberry: Use white chocolate chips in the batter for a delightful twist.
- Seasonal Fruit: Try using other seasonal berries like blueberries, strawberries, or blackberries in place of the raspberries.
Frequently Asked Questions
What makes molten raspberry cupcakes ‘molten’?
The ‘molten’ part comes from the underbaked center of the cupcake. This creates a delicious, gooey lava-like texture when you break into it, offering a contrast to the more fully baked edges.
Can I use frozen raspberries for molten raspberry cupcakes?
Yes, you can use frozen raspberries! Be sure to thaw and drain them well before adding them to the batter to prevent excess moisture, which could affect the final texture.
How do I prevent my molten raspberry cupcakes from sticking to the pan?
Properly greasing and lightly flouring your cupcake pan is essential. You can also use cupcake liners for easy removal and cleanup. Be sure to grease/spray the inside of the paper liners too.
What is the best way to store molten raspberry cupcakes?
Molten raspberry cupcakes are best enjoyed immediately warm from the oven. If you need to store them, keep them in an airtight container at room temperature and reheat slightly before serving for the best molten texture.
Conclusion
I hope you enjoy making and devouring these delightful molten raspberry cupcakes! They are guaranteed crowd-pleasers and promise a burst of flavor in every bite. Feel free to experiment with different variations and let your creativity shine. Share your experience making these molten raspberry cupcakes in the comments below—I would love to hear how they turned out!
For even more sweet inspiration, baking ideas, and creative dessert recipes, I invite you to visit my Pinterest account and join me there.
Molten Raspberry Cupcakes: The Easiest Lava Cakes EVER!
These Molten Raspberry Cupcakes are the perfect combination of rich chocolate and tangy raspberry. A delicious and easy dessert!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 cupcakes
Category: Dessert
Cuisine: American
Nutrition:
Protein: 3g
Carbs: 28g
Fat: 12g
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
Instructions
- 1. Prepare the Raspberry Filling: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5-7 minutes). Stir in the cornstarch and cook for another minute until thickened. Remove from heat and let cool completely.
- 2. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- 3. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- 4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- 5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- 6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- 7. Fill the Cupcake Liners: Spoon half of the cupcake batter into the prepared cupcake liners.
- 8. Add the Raspberry Filling: Place a teaspoon of the cooled raspberry filling on top of the batter in each cupcake liner.
- 9. Top with Remaining Batter: Spoon the remaining cupcake batter over the raspberry filling, covering it completely.
- 10. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- 11. Cool and Serve: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Best served warm.
Notes
- For a richer chocolate flavor, use high quality dark cocoa powder. Bake carefully to avoid overbaking.