Raspberry molten chocolate cupcakes

Raspberry-molten-chocolate-cupcakes-3
A delicious and decadent dessert for dinner parties that is prepared in no time!

 

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 gchocolate (semisweet)
100 gbutter
4eggs
100 gsugar
1vanilla bean
100 gflour
300 graspberries
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

Raspberry molten chocolate cupcakes

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

Raspberry molten chocolate cupcakes

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

Raspberry molten chocolate cupcakes

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