Back to Raspberry-Filled Molten Chocolate Cupcakes All Reviews for Raspberry-Filled Molten Chocolate Cupcakes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 35 mins Servings: 9 raspberry-cupcake-beauty-036-ed109451.jpg
Ingredients Ingredient Checklist 1/2 cup granulated sugar 6 tablespoons unsalted butter room temperature 4 large eggs 1/2 cup all-purpose flour (spooned and leveled) Pinch of salt 11 ounces semisweet chocolate, melted (2 1/2 cups chopped) 18 raspberries (36 if they are small) Confectioners’ sugar, for serving Vanilla ice cream (optional)
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 35 mins Servings: 9 raspberry-cupcake-beauty-036-ed109451.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 35 mins Servings: 9
Recipe Summary
prep: 10 mins total: 35 mins
Servings: 9
prep: 10 mins
total: 35 mins
prep:
10 mins
total:
35 mins
Servings: 9
9
raspberry-cupcake-beauty-036-ed109451.jpg
raspberry-cupcake-beauty-036-ed109451.jpg
Ingredients
Ingredients
- 1/2 cup granulated sugar 6 tablespoons unsalted butter room temperature 4 large eggs 1/2 cup all-purpose flour (spooned and leveled) Pinch of salt 11 ounces semisweet chocolate, melted (2 1/2 cups chopped) 18 raspberries (36 if they are small) Confectioners’ sugar, for serving Vanilla ice cream (optional)
Directions
Preheat oven to 400 degrees. Line 12 cup standard muffin tin cups with paper liners. In a large bowl with a mixer, beat butter and sugar on medium high until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. With mixer on low, beat in flour and salt. Beat in chocolate until just combined.
Divide half the batter among cups, add two raspberries to each, and top with remaining batter. Bake until tops are just set and no longer shiny, 10 to 11 minutes, let cool in pan on a wire rack, 10 minutes. Remove from pans, dust with confectioners’ sugar, and top with ice cream, if desired.
Reviews (11)
Add Rating & Review 370 Ratings 5 star values: 64 4 star values: 123 3 star values: 117 2 star values: 50 1 star values: 16
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Reviews (11)
Add Rating & Review 370 Ratings 5 star values: 64 4 star values: 123 3 star values: 117 2 star values: 50 1 star values: 16
Add Rating & Review
370 Ratings 5 star values: 64 4 star values: 123 3 star values: 117 2 star values: 50 1 star values: 16
370 Ratings 5 star values: 64 4 star values: 123 3 star values: 117 2 star values: 50 1 star values: 16
370 Ratings 5 star values: 64 4 star values: 123 3 star values: 117 2 star values: 50 1 star values: 16
5 star values: 64 4 star values: 123 3 star values: 117 2 star values: 50 1 star values: 16
Martha Stewart Member Rating: Unrated 09/13/2017 I find it really annoying that the email indicates this is a video and it is not when at this website. Very disappointing and false advertising! Martha Stewart Member Rating: 5 stars 03/05/2017 Have made these several times...always great. I put two cupcakes per small bag and freeze them. All you have to do is microwave about 45 seconds and you have a wRm yummy dessert...top wth ice cream and raspberry sauce and it's yo die gor❣ Martha Stewart Member Rating: 5 stars 08/13/2015 I guess I will have to make these every time my Daughter in law comes to visit, although everyone loves them. Martha Stewart Member Rating: Unrated 01/22/2015 Easy and yummy. Highly recommended Martha Stewart Member Rating: Unrated 11/29/2014 Now made and served this recipe. Was excellent - highly commended. Made in advance and put in fridge for a few hours before baking. Perfect! Martha Stewart Member Rating: Unrated 11/29/2014 Going to make later for a dinner party. Anyone know if I can prepare in advance and bake a few hours later? Martha Stewart Member Rating: Unrated 02/20/2014 I couldn't find any raspberries since it's February so I used strawberries and it was amazing. I topped with freshly whipped cream and a strawberry. Loved this! So yummy! I'll have to try it with raspberries too but it was delicious with strawberries! Martha Stewart Member Rating: Unrated 10/27/2013 I have made these several times. So decadent & chocolaty . It has always made 12 for me. I top with a simple raspberry sauce. Sometimes I use a mixture of semi sweet and dark bittersweet Ghirardelli. Martha Stewart Member Rating: 4 stars 10/27/2013 These are what I would truly call "adult" cupcakes. Dense, fudge-y chocolate cupcakes that are more like mini brownies with a twist. They are so easy to make (as long as you've taken the time to melt the chocolate ahead of time so that it can cool). I've used Lindt chocolate bars for this, including one with bits of orange peel in it, and it worked great. So delicious! I reheat the cupcakes and serve slightly warm with ice cream. mmmmmm! Martha Stewart Member Rating: Unrated 05/18/2013 I did this twice. The first time these were absolutely amazing and everyone asked for the recipe. The second time, I doubled it for a birthday dinner and they never set. Something about doubling it is the death of this dessert. Baker, Beware! Martha Stewart Member Rating: Unrated 04/29/2013 Better than any restaurant dessert. Absolutely divine and so much fun to serve and eat.Martha Stewart Member
Rating: Unrated 09/13/2017
I find it really annoying that the email indicates this is a video and it is not when at this website. Very disappointing and false advertising!
Rating: Unrated
Rating: 5 stars 03/05/2017
Have made these several times…always great. I put two cupcakes per small bag and freeze them. All you have to do is microwave about 45 seconds and you have a wRm yummy dessert…top wth ice cream and raspberry sauce and it’s yo die gor❣
Rating: 5 stars
Rating: 5 stars 08/13/2015
I guess I will have to make these every time my Daughter in law comes to visit, although everyone loves them.
Rating: Unrated 01/22/2015
Easy and yummy. Highly recommended
Rating: Unrated 11/29/2014
Now made and served this recipe. Was excellent - highly commended. Made in advance and put in fridge for a few hours before baking. Perfect!
Going to make later for a dinner party. Anyone know if I can prepare in advance and bake a few hours later?
Rating: Unrated 02/20/2014
I couldn’t find any raspberries since it’s February so I used strawberries and it was amazing. I topped with freshly whipped cream and a strawberry. Loved this! So yummy! I’ll have to try it with raspberries too but it was delicious with strawberries!
Rating: Unrated 10/27/2013
I have made these several times. So decadent & chocolaty . It has always made 12 for me. I top with a simple raspberry sauce. Sometimes I use a mixture of semi sweet and dark bittersweet Ghirardelli.
Rating: 4 stars 10/27/2013
These are what I would truly call “adult” cupcakes. Dense, fudge-y chocolate cupcakes that are more like mini brownies with a twist. They are so easy to make (as long as you’ve taken the time to melt the chocolate ahead of time so that it can cool). I’ve used Lindt chocolate bars for this, including one with bits of orange peel in it, and it worked great. So delicious! I reheat the cupcakes and serve slightly warm with ice cream. mmmmmm!
Rating: 4 stars
Rating: Unrated 05/18/2013
I did this twice. The first time these were absolutely amazing and everyone asked for the recipe. The second time, I doubled it for a birthday dinner and they never set. Something about doubling it is the death of this dessert. Baker, Beware!
Rating: Unrated 04/29/2013
Better than any restaurant dessert. Absolutely divine and so much fun to serve and eat.
All Reviews for Raspberry-Filled Molten Chocolate Cupcakes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Raspberry-Filled Molten Chocolate Cupcakes
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
