New This Month

Raspberry-Filled Molten Chocolate Cupcakes

367
  • Prep:
  • Total Time:
  • Servings: 9

Photography: Jonathan Lovekin

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. 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. 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.

Reviews Add a comment

  • jeannebradner
    5 MAR, 2017
    Have made these several times...always great. I put two cupcakes per small bag and freeze them. All you have to do is microwave about 45 seconds and you have a wRm yummy dessert...top wth ice cream and raspberry sauce and it's yo die gorā£
    Reply
  • Kat 1
    13 AUG, 2015
    I guess I will have to make these every time my Daughter in law comes to visit, although everyone loves them.
    Reply
  • Joe Yip
    22 JAN, 2015
    Easy and yummy. Highly recommended
    Reply
  • kittens1
    29 NOV, 2014
    Now made and served this recipe. Was excellent - highly commended. Made in advance and put in fridge for a few hours before baking. Perfect!
    Reply
  • kittens1
    29 NOV, 2014
    Going to make later for a dinner party. Anyone know if I can prepare in advance and bake a few hours later?
    Reply
  • islandgirl97
    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!
    Reply
  • cmooners61
    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.
    Reply
  • bennettfrances
    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!
    Reply
  • CatherineBB
    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!
    Reply
  • frazierak
    29 APR, 2013
    Better than any restaurant dessert. Absolutely divine and so much fun to serve and eat.
    Reply