Chocolate Cupcakes with Sugared Raspberries
are not your ordinary chocolate cupcakes. These are the
ooey-gooey-warm-and-melty chocolate-type. Every once in awhile we have
to indulge our chocolate desires. This is simple and quick for such a
rich and luscious outcome. The batter can be made a couple days ahead,
just bring it back to room temperature before baking. Bake these while
someone is pouring the glasses of Tre Sorelle after dinner. Chocolate
and raspberries are only made better by adding a glass of Tre Sorelle.
1 cup unsalted butter 4 tsp flour
8 ounces semisweet or dark chocolate chips, 12 muffin cups
or bars, cut into bite size chunks Garnish:
5 large eggs 2 (6 ounce) containers fresh raspberries
½ cup sugar ½ cup sugar
pinch of salt powdered sugar for dusting
Adjust oven rack to middle position and preheat oven to 450 degrees.
butter and chocolate. Do this either in a double boiler or in microwave
at intervals of 45 seconds at 50% power stirring in between intervals.
In separate bowl, beat eggs, sugar and salt with an electric mixer or
stand mixer until sugar is dissolved. Add melted chocolate and butter
mixture to egg mixture and beat until smooth. Then add the flour until
just combined. Line a standard-size muffin tin with the paper muffin
cups. Lightly spray with vegetable cooking spray to help with removal
from the delicate cupcakes. Divide batter among cups. Bake until batter
puffs up, about 10 minutes. The centers should still be gooey and not
quite set. While cupcakes are baking, place washed raspberries in a
bowl and sprinkle with sugar. Mix well to fully coat raspberries with
When cupcakes are done, carefully lift out the
cupcakes, pull off papers and set on plates or a tray. Lightly dust
cupcakes with powdered sugar and top with raspberries. Enjoy while warm
with your glass of Tre Sorelle.