Molten Chocolate Cupcakes with Raspberry Buttercream Frosting

To celebrate my mom’s birthday I made these delicious chocolate cupcakes with a gooey chocolate center covered with raspberry buttercream. I love the raspberry-chocolate combination and I’d always wanted to make a buttercream using fresh fruit! The recipe is below.


  • 2 cups of semi sweet chocolate morsels
  • 1/4 cup of heavy whipping cream
  • 1 1/2 cups flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 cup cocoa powder
  • 1/2 cup oil
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 tablespoon vinegar
  • 1/2  cup  butter, softened
  • 1/2  cup  fresh raspberries
  • 1  teaspoon  vanilla extract
  • 1/8  teaspoon  salt
  • 1  (16-oz.) package powdered sugar


  1. In a double boiler,heat chocolate and cream until chocolate is melted. Once melted, remove from heat and set aside to let it cool, stirring occasionally.
  2. Once cooled, place in icebox to chill for about half an hour (while you preheat the oven to 350 and prepare the cupcake batter).
  3. Mix flour, granulated sugar, baking powder, salt, cocoa, oil, water, vanilla and vinegar together until moist and well blended.
  4. arrange cupcake papers in a cupcake baking sheet and fill them each about 3/4 full with batter.
  5. Remove chocolate/crean mixture from icebox. Using a spoon, scrape out small amounts of the chocolate mixture and using your hands, for them into balls about 3/4 of an inch in diameter. Place the ball on top of an unbaked cupcake and lightly push it down into the center. Repeat with the rest of the cupcakes.
  6. Put cupcake cups in preheated oven and bake for 20-25 minutes.
  7. Remove from oven when done and set aside to cool.
  8. While the cupcakes are cooling you can make the frosting. Beat butter, raspberries, vanilla and salt at medium speed with an electric mixer until creamy.
  9. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.
  10. Once cupcakes are completely cooled, frost them with buttercream using whichever method you prefer (I used a piping bag with an extra large tip).

The cupcake recipe came from


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s