Fratelli Perata Winery

Chocolate Cupcakes with Sugared Raspberries

These 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
cup sugar cup sugar
pinch of salt powdered sugar for dusting

Adjust oven rack to middle position and preheat oven to 450 degrees.

Melt 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 sugar.

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.