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Raspberry Molten Chocolate Cupcakes Recipe

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This recipe for Raspberry Molten Chocolate Cupcakes is from The Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
10.5 oz chocolate (semisweet)
7 T. butter
4 eggs
1/2 c. sugar
1 vanilla bean (optional)
3/4 c. flour
3 c. raspberries
salt
confectioner’s sugar for serving

Directions:
Directions:
Preheat oven to 400º. Roughly chop chocolate. In a small saucepan, melt chocolate over low heat. Add butter and stir until well mixed. Add eggs to standing mixer and beat with sugar, vanilla bean seeds, and a pinch of salt until frothy. Then, add flour and beat until smooth. Add melted chocolate and continue to beat until all ingredients are thoroughly combined. Next, line muffin tin with muffin liners. Fill each one halfway full with batter. Place 2 raspberries in each cup and then top with remaining batter. Reserve leftover raspberries for serving. Place muffin tin in freezer for approx. 10 minutes. Take muffin tin out of the freezer and transfer directly to preheated oven and bake for appox. 7-9 minutes. Remove from oven and allow to cool for approximately 10 minutes. Lightly dust with confectioner’s sugar. Serve with remaining raspberries on the side.

Personal Notes:
Personal Notes:
This is a twist on the usual Molten Chocolate Cakes aka Molten Lava Cakes in the Gates household. This recipe can be made using a muffin or cupcake tin, ramekin bowls, or custard cups.

 

 

 

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