Raspberry-Filled Molten Chocolate Cupcakes

Hey dolls! So today I wanted to show you guys this awesome decadent & chocolatey recipe for cupcakes; baking is my sister's favorite pastime and eating is mine. We have this tradition where after she's done mixing the batter or cookie dough I get to lick the spoon whether it's covered in chocolate, whip cream, or batter, I love it so much I feel like a little kid. 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). 

 So the recipe is by the baking goddess Martha Stewart who has never failed us before its a very rich chocolatey treat but the raspberry tart creates a nice balance.

• Prep: 10 mins
• Total Time: 35 mins
• Servings: 9

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 we made some whip cream to top)

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.

 

Now you can either decide to use a scoop of ice cream or what we did is get another recipe and did Whip Cream from scratch, it's super easy and delicious, and with leftover whip cream we used it the next day to top some fruit for breakfast. (p.s. if you have leftover whip cream you can't leave it in the refrigerator for too many days because it'll melt and become watery. If you stick in the freezer it'll last slightly longer and have an ice cream like texture but you don't want to have it too long.)

(clear bottle is Panamanian vanilla which is soooo good!)

Makes about 2 cups.In a deep mixing bowl, beat 1 cup heavy cream until soft peaks form.

Sprinkle 1 to 2 tablespoons granulated sugar over cream; beat until soft peaks return. Do not overbeat.
Note: If you prefer, you can replace the granulated sugar with an equal amount of confectioners' sugar; to prevent any lumps from forming, use a fine-mesh sieve to sift the sugar over the cream.

Back to the cupcakes for the final steps:

Remove from pans, dust with confectioners' sugar( we dusted with Nestle Toll House Cocoa Powder), and top with ice cream(whip cream), if desired.

                                                                                                                                                                    So there you have it!  Dense, fudgey, delicious chocolate cupcakes that are more like mini brownies with a twist. I reheat the cupcakes and serve slightly warm with frozen whip cream that is a lot like ice cream but lighter in flavor.

Here's the links for the original recipes:

Raspberry filled molten chocolate cupcakes

Whipped Cream 

I hope you guys enjoyed this post, and maybe some you are inspired to try it out! I'll be posting a lot more baking stuff for posts to come, the next one will be a lemon meringue pie. Also stay tuned for a fun science/photography DIY post for Cyanotypes.             

               

*sneak peek*

                                                                

Sincerely and Truly yours, 

Jade xo