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Molten Raspberry Chocolate Cupcakes – Ooey Gooey

Molten Raspberry Chocolate Cupcakes – Ooey Gooey

Delicious molten chocolate cupcakes with a gooey raspberry and chocolate center. Perfect for special occasions or when you want a rich, indulgent dessert.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 36 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Ingredients
  • For the cupcakes 12 servings:
  • 1 cup 120g all-purpose flour
  • 1 cup 200g granulated sugar
  • ½ cup 45g unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup 120ml vegetable oil
  • 2 large eggs room temperature
  • ½ cup 120ml buttermilk (or ½ cup milk + 1 tsp vinegar)
  • 1 tsp vanilla extract
  • ½ cup 120ml hot brewed coffee
  • For the raspberry coulis:
  • 1 ½ cups raspberries fresh or frozen
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • For the molten chocolate filling:
  • 4 oz 115g dark chocolate (70% cocoa)
  • 2 tbsp heavy cream
  • Optional toppings:
  • Fresh raspberries
  • Powdered sugar
  • Chocolate shavings
  • Whipped cream or vanilla ice cream

Method
 

  1. Instructions
  2. Make the raspberry coulis:
  3. In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until berries break down. Strain if desired. Set aside to cool.
  4. Prepare the molten chocolate filling:
  5. Melt dark chocolate with heavy cream in a double boiler or microwave (30-second intervals). Stir until smooth and glossy. Let it cool slightly.
  6. Make the cupcake batter:
  7. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  8. In a bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
  9. In another bowl, beat eggs, oil, buttermilk, and vanilla.
  10. Combine wet and dry ingredients, then stir in hot coffee until smooth.
  11. Assemble the cupcakes:
  12. Fill each liner with a spoonful of batter (about ⅓ full).
  13. Add 1 tsp raspberry coulis and 1 tsp molten chocolate filling.
  14. Cover with more batter until ¾ full.
  15. Bake:
  16. Bake for 16–18 minutes until tops are set but centers remain slightly soft.
  17. Serve:
  18. Let rest 2–3 minutes, then serve warm. Garnish with raspberries, powdered sugar, or ice cream.