Raspberry molten chocolate cupcakes

Raspberry molten chocolate cupcakes

118 ratings

Mengting, Kitchen Stories


„A delicious and decadent dessert for dinner parties that is prepared in no time!“

Difficulty

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

Ingredients

Servings:-12+
300 g
chocolate (semisweet)
100 g
butter
4
eggs
100 g
sugar
1
vanilla bean
100 g
flour
300 g
raspberries
salt
confectioner’s sugar for serving
Metric
Imperial
  • 300 g chocolate (semisweet)
  • 100 g butter
  • 4  eggs
  • 100 g sugar
  • 1  vanilla bean
  • 100 g flour
  • 300 g raspberries
  • salt
  • confectioner’s sugar for serving

Utensils

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

Enjoy with

Coffee
A hot cup of drip coffee or an espresso is the perfect complement to this decadent dessert.

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!