Raspberry molten chocolate cupcakes

Raspberry molten chocolate cupcakes

Based on 256 ratings
Mengting

Mengting

Founder at Kitchen Stories

www.kitchenstories.com

Difficulty

Easy 👌

Preparation

15 min

Baking

10 min

Resting

10 min

Ingredients

2Servings
50 g
chocolate (semisweet)
16⅔ g
butter
eggs
16⅔ g
sugar
vanilla bean
16⅔ g
flour
50 g
raspberries
salt
confectioner’s sugar for serving
MetricImperial

Utensils

oven, small saucepan, cooking spoon, standing mixer, cutting board, knife, muffin tin, muffin liners

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How-To Videos

how-to-prepare-berries

How to prepare berries

how-to-chop-chocolate

How to chop chocolate

Nutrition per serving

Cal297
Fat17 g
Protein6 g
Carb30 g
  • Step 1/3

    Preheat oven to 200°C/400°F. 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.
    • 50 g chocolate
    • 16⅔ g butter
    • eggs
    • 16⅔ g sugar
    • vanilla bean
    • 16⅔ g flour
    • salt
    • oven
    • small saucepan
    • cooking spoon
    • standing mixer
    • cutting board
    • knife

    Preheat oven to 200°C/400°F. 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.

  • Step 2/3

    Now, line muffin tin with muffin liners. Fill each one halfway full with batter. Place two raspberries in each cup and then top with remaining batter. Reserve leftover raspberries for serving. Place muffin tin in the freezer for approx. 10 min.
    • 50 g raspberries
    • muffin tin
    • muffin liners

    Now, line muffin tin with muffin liners. Fill each one halfway full with batter. Place two raspberries in each cup and then top with remaining batter. Reserve leftover raspberries for serving. Place muffin tin in the freezer for approx. 10 min.

  • Step 3/3

    Take muffin tin out of the freezer and transfer directly to preheated oven and bake at 200°C/400°F for approx. 7 - 9 min. Remove from oven and allow to cool for approx. 10 min. Lightly dust with confectioner’s sugar. Serve with the remaining raspberries on the side. Enjoy!
    • confectioner’s sugar for serving
    • oven

    Take muffin tin out of the freezer and transfer directly to preheated oven and bake at 200°C/400°F for approx. 7 - 9 min. Remove from oven and allow to cool for approx. 10 min. Lightly dust with confectioner’s sugar. Serve with the remaining raspberries on the side. Enjoy!

  • Enjoy your meal!

    Raspberry molten chocolate cupcakes

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