Raspberry molten chocolate cupcakes
Difficulty: Easy
Time: 15 min. preparation time, 10 min. baking time
Nutrition: Calories ca 297 / Protein 6g / Carbohydr. 30g / Fat 17g
Ingredients (12 servings)
| 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
Wine Tip
Coffee
A hot cup of drip coffee or an espresso is the perfect complement to this decadent dessert.
Step 1
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.
oven, small saucepan, cooking spoon, standing mixer, cutting board, knife
300 g chocolate / 100 g butter / 4 eggs / 100 g sugar / 1 vanilla bean / 100 g flour / salt
Step 2
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.
muffin tin, muffin liners
300 g raspberries
Step 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!
oven
confectioner’s sugar for serving
