Raspberry-Filled Molten Chocolate Cupcakes

Rating: 3.46 stars
370 Ratings
  • 5 star values: 64
  • 4 star values: 123
  • 3 star values: 117
  • 2 star values: 50
  • 1 star values: 16

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Read the full recipe after the video.

Recipe Summary

prep:
10 mins
total:
35 mins
Servings:
9
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Ingredients

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.

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  • 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 (11)

370 Ratings
  • 5 star values: 64
  • 4 star values: 123
  • 3 star values: 117
  • 2 star values: 50
  • 1 star values: 16
Anonymous
Rating: Unrated
09/13/2017
I find it really annoying that the email indicates this is a video and it is not when at this website. Very disappointing and false advertising!
Anonymous
Rating: 5 stars
03/05/2017
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 gor❣
Anonymous
Rating: 5 stars
08/13/2015
I guess I will have to make these every time my Daughter in law comes to visit, although everyone loves them.
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Anonymous
Rating: Unrated
01/22/2015
Easy and yummy. Highly recommended
Anonymous
Rating: Unrated
11/29/2014
Now made and served this recipe. Was excellent - highly commended. Made in advance and put in fridge for a few hours before baking. Perfect!
Anonymous
Rating: Unrated
11/29/2014
Going to make later for a dinner party. Anyone know if I can prepare in advance and bake a few hours later?
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Anonymous
Rating: Unrated
02/20/2014
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!
Anonymous
Rating: Unrated
10/27/2013
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.
Anonymous
Rating: 4 stars
10/27/2013
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!
Anonymous
Rating: Unrated
05/18/2013
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!
Anonymous
Rating: Unrated
04/29/2013
Better than any restaurant dessert. Absolutely divine and so much fun to serve and eat.
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