Molten Raspberry Chocolate Cupcakes (Printer-Friendly Version)
# What You'll Need:
→ For the Cupcakes
01 -
1/2 cup unsalted butter
02 -
4 oz semisweet chocolate, chopped
03 -
1 cup granulated sugar
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
06 -
1/2 cup all-purpose flour
07 -
1/4 teaspoon salt
→ For the Raspberry Filling
08 -
1/2 cup raspberry preserves
09 -
4 oz semisweet chocolate, chopped
10 -
1/4 cup heavy cream
# Let's Cook!:
01 -
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners
02 -
In a microwave-safe bowl, melt butter and chopped chocolate in 30-second intervals, stirring until smooth. Stir in sugar until well combined
03 -
Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract
04 -
Fold in flour and salt until just combined. Divide batter evenly among the prepared muffin cups
05 -
For the raspberry filling, in a small saucepan, heat raspberry preserves until liquefied. Remove from heat and stir in chopped chocolate until smooth. Stir in heavy cream until well combined
06 -
Spoon raspberry filling evenly over the cupcake batter in each muffin cup
07 -
Bake for 12-14 minutes, or until the edges are set but the centers are still soft
08 -
Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving
# Cook's Notes:
01 -
Best served warm for gooey centers
02 -
Can substitute other fruit preserves for raspberry
03 -
Don't overbake or you'll lose the lava effect