Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Raspberry-Filled Molten Chocolate Cupcakes 3.5 (369) 10 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 35 mins Servings: 9 Ingredients ½ cup granulated sugar 6 tablespoons unsalted butter room temperature 4 large eggs ½ cup all-purpose flour (spooned and leveled) Pinch of salt 11 ounces semisweet chocolate, melted (2 ½ cups chopped) 18 raspberries (36 if they are small) Confectioners' sugar, for serving Vanilla ice cream (optional) Directions 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. 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. Jonathan Lovekin Print