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Raspberry-Filled Molten Chocolate Cupcakes

  • prep: 10 mins
    total time: 35 mins
  • servings: 9
Photography: Jonathan Lovekin

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Ingredients

  • 1/2 cup granulated sugar
  • 6 tablespoons unsalted butter room temperature
  • 4 large eggs
  • 1/2 cup all-purpose flour (spooned and leveled)
  • Pinch of salt
  • 11 ounces semisweet chocolate, melted (2 1/2 cups chopped)
  • 18 raspberries (36 if they are small)
  • Confectioners' sugar, for serving
  • Vanilla ice cream (optional)

Directions

  1. Step 1

    Preheat oven to 400 degrees. Line 12 cup standard muffin tin cups with paper liners. In a large bowl with a mixer, beat butter and sugar on medium high until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. With mixer on low, beat in flour and salt. Beat in chocolate until just combined.

  2. Step 2

    Divide half the batter among cups, add two raspberries to each, and top with remaining batter. Bake until tops are just set and no longer shiny, 10 to 11 minutes, let cool in pan on a wire rack, 10 minutes. Remove from pans, dust with confectioners' sugar, and top with ice cream, if desired.

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Reviews (5)

  • 20 Feb, 2014

    I couldn't find any raspberries since it's February so I used strawberries and it was amazing. I topped with freshly whipped cream and a strawberry. Loved this! So yummy! I'll have to try it with raspberries too but it was delicious with strawberries!

  • 27 Oct, 2013

    I have made these several times. So decadent & chocolaty . It has always made 12 for me. I top with a simple raspberry sauce. Sometimes I use a mixture of semi sweet and dark bittersweet Ghirardelli.

  • 27 Oct, 2013

    These are what I would truly call "adult" cupcakes. Dense, fudge-y chocolate cupcakes that are more like mini brownies with a twist. They are so easy to make (as long as you've taken the time to melt the chocolate ahead of time so that it can cool). I've used Lindt chocolate bars for this, including one with bits of orange peel in it, and it worked great. So delicious! I reheat the cupcakes and serve slightly warm with ice cream. mmmmmm!

  • 18 May, 2013

    I did this twice. The first time these were absolutely amazing and everyone asked for the recipe. The second time, I doubled it for a birthday dinner and they never set. Something about doubling it is the death of this dessert. Baker, Beware!

  • 29 Apr, 2013

    Better than any restaurant dessert. Absolutely divine and so much fun to serve and eat.