Molten Raspberry Chocolate Cupcakes – Ooey Gooey Center
why make this recipe
This recipe gives warm chocolate cupcakes with a soft raspberry center. They are quick to mix and bake. You get rich chocolate taste and a bright raspberry surprise inside. These treats work for a simple dessert or a special day.
introduction
These Molten Raspberry Chocolate Cupcakes – Ooey Gooey Center are small cakes with a runny middle. You make a chocolate batter, add raspberry jam or a fresh raspberry center, and bake until the outside is set but the center stays soft. If you want a similar idea, try this chocolate raspberry cupcakes for another easy option.
how to make Molten Raspberry Chocolate Cupcakes – Ooey Gooey Center
Make a basic batter, fill liners halfway, add a spoon of raspberry jam or a raspberry-stuffed chocolate, then top with more batter. Bake just long enough so the edges are done and the center is molten. Cool a few minutes, then lift out and enjoy the ooey gooey center.
Ingredients :
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 12 teaspoons raspberry jam (or 12 fresh raspberries dipped in a little jam)
- Optional: powdered sugar for dusting
Directions :
- Preheat oven to 425°F (220°C). Grease a 12-cup muffin tin or use liners.
- Melt chocolate and butter together in a bowl over simmering water or short bursts in a microwave. Stir smooth.
- In a separate bowl, whisk eggs, egg yolks, and sugar until pale and slightly thick.
- Stir the chocolate mixture into the egg mix. Add vanilla, then fold in flour and salt until just combined.
- Spoon batter into liners, filling each cup about halfway.
- Add 1 teaspoon raspberry jam or a raspberry in the center of each cup.
- Cover jam with more batter so each cup is about three-quarters full.
- Bake 10–12 minutes. Tops should be set and edges firm but centers soft.
- Let cool 1–2 minutes, then run a knife around edges and remove cupcakes carefully onto plates.
- Dust with powdered sugar if you like and serve warm.
how to serve Molten Raspberry Chocolate Cupcakes – Ooey Gooey Center
Serve these cupcakes warm for the best ooey gooey center. Add a scoop of vanilla ice cream or a dollop of whipped cream. A few fresh raspberries or a light dusting of cocoa powder make a nice touch.
how to store Molten Raspberry Chocolate Cupcakes – Ooey Gooey Center
Store leftover cupcakes in an airtight container in the fridge for up to 2 days. Reheat gently in a microwave for 10–15 seconds so the center becomes soft again. Do not leave them at room temperature for long because of the soft center.
tips to make Molten Raspberry Chocolate Cupcakes – Ooey Gooey Center
- Use good quality chocolate for best flavor.
- Do not overbake. Watch the time; the center should still jiggle slightly.
- If using fresh raspberries, dip them in jam so the center stays gooey.
- Let cupcakes sit 1 minute before removing from tin to avoid breaking.
- For even baking, let ingredients come to room temperature.
variation (if any)
- Make orange-raspberry by adding a teaspoon of orange zest to the batter.
- Use salted caramel in place of raspberry for a caramel lava cupcake.
- Make mini versions in a mini muffin pan; reduce bake time by a few minutes.
- For extra chocolate, place a small piece of chocolate on top of the jam before adding final batter.
For another lava-style idea, look at this raspberry chocolate lava cupcakes recipe for more tips and variations.
FAQs
Q: Can I make the batter ahead?
A: Yes. Store batter in the fridge for up to 24 hours. Fill cups and bake from chilled, adding 1–2 minutes to the bake time.
Q: Can I freeze these cupcakes?
A: Yes. Freeze fully cooled cupcakes in a sealed container for up to 1 month. Reheat from frozen in a microwave for 20–30 seconds.
Q: What if the center is not gooey enough?
A: Bake a little less time next batch. Oven times vary. The center should still move when you shake the pan slightly.
Q: Can I use jam from a jar, or should I make a fresh filling?
A: Both work. Store-bought jam is easy and reliable. Fresh raspberry with a bit of jam works well too.
Q: Are these safe for kids?
A: Yes, if baked fully and cooled a short time. Watch reheating times so the center is warm but not too hot.
Conclusion
These Molten Raspberry Chocolate Cupcakes give a rich chocolate shell and a bright raspberry center. They are simple, fast, and make a nice dessert for guests or a cozy night. For a detailed guide on a similar molten dessert, try the helpful Raspberry Chocolate Molten Cakes – CPA – Certified Pastry Aficionado article, and for step-by-step tips on chocolate lava cakes, read How to Make Chocolate Lava Cakes – Sally’s Baking Addiction.
