Why Make This Recipe

Molten Dark Chocolate Cupcakes with Fresh Raspberry Heart & Silky Ganache Frosting are the perfect treat for chocolate lovers. Each bite reveals a gooey center filled with fresh raspberries, while the silky ganache frosting adds an extra layer of chocolatey goodness. Whether for a special occasion or just a weekend treat, these cupcakes will surely impress.

How to Make Molten Dark Chocolate Cupcakes with Fresh Raspberry Heart & Silky Ganache Frosting

Ingredients:

170 g dark chocolate (70%), chopped
1/2 cup unsalted butter
2 eggs
2 egg yolks
1/2 cup granulated sugar
1/4 cup all-purpose flour
Pinch of salt
1 tsp vanilla extract
Fresh raspberries (1–2 per cupcake)
120 ml heavy cream
120 g dark chocolate, finely chopped
1 tbsp butter (optional, for shine)

Directions:

Preheat the oven to 200°C (390°F) and grease a muffin tin. Melt the chocolate and butter together until smooth, then let it cool slightly.
In a separate bowl, whisk the eggs, egg yolks, granulated sugar, vanilla extract, and salt until pale. Gently fold in the melted chocolate mixture, then fold in the all-purpose flour until just combined.
Fill each muffin cup halfway with the batter. Press 1–2 fresh raspberries into the center and cover with more batter, filling each cup about 3/4 full. Bake for 10–12 minutes.
To make the ganache, heat the heavy cream until it is steaming but not boiling. Pour it over the chopped chocolate and optional butter. Let it sit for a minute, then stir until smooth and glossy. Allow it to cool slightly until it is spreadable.
Frost the cooled cupcakes with the ganache and garnish with a fresh raspberry or chocolate shavings.

How to Serve Molten Dark Chocolate Cupcakes with Fresh Raspberry Heart & Silky Ganache Frosting

Serve these delightful cupcakes warm for the best molten effect. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. They make a wonderful dessert for dinner parties or special occasions.

How to Store Molten Dark Chocolate Cupcakes with Fresh Raspberry Heart & Silky Ganache Frosting

Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can store them in the fridge for about a week. Just make sure to bring them back to room temperature before serving, to enjoy the gooey center.

Tips to Make Molten Dark Chocolate Cupcakes with Fresh Raspberry Heart & Silky Ganache Frosting

Make sure not to overbake the cupcakes; they should be firm on the edges but still soft in the center.
Use fresh raspberries for a burst of flavor; frozen ones can work but may release more liquid.
Allow the ganache to cool slightly before frosting to ensure it is spreadable but still rich.

Variation

You can replace the fresh raspberries with other fruits like strawberries or cherries for a different flavor. Additionally, you can add a pinch of sea salt to the ganache for a salted chocolate taste.

FAQs

1. Can I use milk chocolate instead of dark chocolate?
Yes, but the flavor will be sweeter. Dark chocolate is recommended for a rich taste.

2. Can I prepare the batter ahead of time?
Yes, you can prepare the batter and refrigerate it for up to 24 hours before baking. Just allow it to come to room temperature before filling the muffin cups.

3. What can I use if I don’t have heavy cream for the ganache?
You can use half-and-half or a combination of milk and butter, but the texture and richness may vary.

Molten Dark Chocolate Cupcakes with Fresh Raspberry Heart & Silky Ganache Frosting

Author: ethanmiller
Total Time: 27 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Decadent chocolate cupcakes with a gooey raspberry center and silky ganache frosting, perfect for any chocolate lover.

Ingredients

Scale

170 g dark chocolate (70%), chopped
1/2 cup unsalted butter
2 eggs
2 egg yolks
1/2 cup granulated sugar
1/4 cup all-purpose flour
Pinch of salt
1 tsp vanilla extract
Fresh raspberries (1–2 per cupcake)
120 ml heavy cream
120 g dark chocolate, finely chopped
1 tbsp butter (optional, for shine)

Instructions

Preheat the oven to 200°C (390°F) and grease a muffin tin.
Melt the chocolate and butter together until smooth, then let it cool slightly.
In a separate bowl, whisk the eggs, egg yolks, granulated sugar, vanilla extract, and salt until pale.
Gently fold in the melted chocolate mixture, then fold in the all-purpose flour until just combined.
Fill each muffin cup halfway with the batter. Press 1–2 fresh raspberries into the center and cover with more batter, filling each cup about 3/4 full.
Bake for 10–12 minutes.
To make the ganache, heat the heavy cream until it is steaming but not boiling. Pour it over the chopped chocolate and optional butter. Let it sit for a minute, then stir until smooth and glossy.
Allow the ganache to cool slightly until it is spreadable. Frost the cooled cupcakes with the ganache and garnish with a fresh raspberry or chocolate shavings.

Notes

Store in an airtight container at room temperature for up to 2 days, or in the fridge for about a week.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 20g
Sodium: 150mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg

Keywords: chocolate cupcakes, raspberry cupcakes, dessert, ganache, party treats