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Molten Raspberry Chocolate Cupcakes – Ooey Gooey Center

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These Raspberry Cupcakes are light, moist, and bursting with fruity flavor. Made with simple ingredients and fresh or frozen raspberries, they are perfect for any occasion—whether it’s a birthday, tea time, or just a sweet craving. Their soft texture and delicate vanilla aroma make them a favorite among family and friends. Easy to prepare and beautifully versatile, this recipe is one you’ll want to make again and again.

  • Total Time: 35 minutes
  • Yield: 12 1x

Ingredients

Scale

For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup milk
  • 1 cup fresh or frozen raspberries (do not thaw if frozen)

For the Frosting (optional):

  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • A few extra raspberries for garnish

Instructions

  1. Preheat the oven: Set the oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
  2. Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter with the sugar for 2–3 minutes until light and fluffy.
  4. Add eggs and vanilla: Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Combine wet and dry mixtures: Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with flour. Mix until just combined—avoid overmixing.
  6. Fold in raspberries: Gently fold in the raspberries using a spatula. If using frozen berries, add them directly without thawing.
  7. Fill cupcake liners: Divide the batter evenly among the liners, filling each about two-thirds full.
  8. Bake: Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. The tops should be slightly golden and spring back when touched.
  9. Cool completely: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  10. Prepare the frosting: Beat the softened butter until creamy. Gradually add powdered sugar, milk, and vanilla. Mix until smooth and fluffy.
  11. Decorate: Once cupcakes are completely cool, frost them as desired and top with fresh raspberries.

Notes

Do not overmix the batter—mix just until the ingredients are combined for a tender crumb.

If fresh raspberries are unavailable, frozen ones are a great substitute.

Always allow cupcakes to cool completely before adding frosting.

For a lighter version, use whipped cream instead of buttercream.

To add a surprise filling, place a small teaspoon of raspberry jam in the center of each cupcake before baking.

  • Author: Emily
  • Prep Time: 15
  • Cook Time: 20

Find it online: https://recipesmars.com/2025/10/molten-raspberry-chocolate-cupcakes-ooey-gooey-center/