Ingredients
1/2 cup light brown sugar
6 tablespoons unsalted butter, at room temperature
4 large eggs, at room temperature
1/2 cup all-purpose flour
Pinch of salt
11 ounces semisweet chocolate, melted (2 1/2 cups chopped)
18 raspberries (36 if they are small)
Directions
Preheat oven to 400°F. Line 12 cup standard muffin tin cups with paper liners. 6 tablespoons unsalted butter, at room temperature
4 large eggs, at room temperature
1/2 cup all-purpose flour
Pinch of salt
11 ounces semisweet chocolate, melted (2 1/2 cups chopped)
18 raspberries (36 if they are small)
Directions
In a large bowl with an electric 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 pan and serve immediately.
This recipe was adapted from Martha Stewart, Raspberry Filled Molten Chocolate Cupcakes
Enjoy!!
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