Raspberry molten chocolate cupcakes

Based on 177 ratings

Difficulty

Easy 👌
15
min.
Preparation
10
min.
Baking
10
min.
Resting

Ingredients

Servings:-12+
300 g chocolate (semisweet)
100 g butter
eggs
100 g sugar
vanilla bean
100 g flour
300 g raspberries
salt
confectioner’s sugar for serving
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
297
Protein
6g
Fat
17g
Carb
30g

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.
  • 300 chocolate
  • 100 butter
  • 4 eggs
  • 100 sugar
  • 1 vanilla bean
  • 100 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.
  • 300 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!