Best Molten Chocolate Cupcakes Recipes

RASPBERRY-FILLED MOLTEN CHOCOLATE CUPCAKES

Steps:

• 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.

MOLTEN CHOCOLATE CUPCAKES

Steps:

• In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
• Heat oven to 350°F. Grease and flour 24 large (2 3/4x1 1/4-inch) muffin cups (dark or nonstick pans not recommended). In large bowl, beat cake mix, pudding mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
• Bake 20 to 23 minutes or until top springs back when lightly touched. Cool 1 minute. Carefully remove from pan; place on cooking parchment paper. Cool 10 minutes. Frost with chocolate frosting. Just before serving, sprinkle with powdered sugar. Garnish with strawberry slices. Serve warm. Store loosely covered.

"MOLTEN" FLOURLESS CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 300 degrees F.
• Line the cupcake pan with paper liners and spray the liners with vegetable spray.
• Shave 5 ounces of chocolate and put it into a bowl. Cut the remaining 3 ounces of chocolate into roughly 1/2-inch pieces, set aside.
• Combine the butter and cream in a small saucepan over medium-high heat. When the cream mixture comes to a simmer, pour it over the shaved chocolate and stir gently to melt the chocolate.
• In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, cinnamon, and salt just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until combined. (Mixing too much will prevent the eggs from rising in the oven.) Scoop about 1/4 cup of the batter into each mold, it should come about 3/4 of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Do not over bake. Immediately while hot, add a chunk of the remaining chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Dust with powdered sugar and serve warm.

MOLTEN FLOURLESS CHOCOLATE CUPCAKES - MICHAEL CHIARELLO

Steps:

• Preheat the oven to 300 degree F.
• Spray a standard 12 cup muffin pan with nonstick cooking spray. line the cups with paper liners and spray liner with cooking spray. Dust each mold with cocoa powder, tapping out the excess.
• Combine the butter and cream in small saucepan over medium-high heat. Thinly shave 5 ounces of the chocolate with a large knife and put the chocolate into a medium heatproof bowl. When the cream mixture comes to a simmer, pour it over the chocolate and mix gently to incorporate the ingredients.
• In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, and cinnamon just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until the homogeneous. Mixing too much will prevent the eggs from rising in the oven. Scoop about 1/4 cup of the batter into each mold (about 3/4 of the way up the sides). Bake just until a toothpick inserted in the center comes out clean, 40 to 45 minutes. While hot, add a chunk of remaining 3 ounces of chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Serve warm on a pedastal or platter, stacked two-high if possible in pyramid form. Dust with powdered sugar and serve.

GLUTEN-FREE MOLTEN CHOCOLATE CUPCAKES

Steps:

• In small microwavable bowl, microwave whipping cream and chocolate chips uncovered on High 30 to 60 seconds; stir until smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
• Heat oven to 350°F (or 325°F for dark or nonstick pans). Place paper baking cup in each of 18 large (2 3/4x1 1/4-inch) muffin cups. Make cake mix as directed on box, using water, butter and eggs. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
• Bake 18 to 20 minutes or until top springs back when lightly touched. Cool 1 minute; carefully remove from muffin cups to cooling racks. Cool 5 minutes before serving.
• To serve, remove paper baking cup from each warm cupcake; place on individual dessert plate. Sprinkle each with powdered sugar; garnish with raspberries. To serve leftover cupcakes, rewarm by removing paper baking cups and microwaving on plate uncovered on High 10 to 15 seconds.

BITTERSWEET MOLTEN CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350. Insert liners into a cupcake pan.
• In the top of a double boiler melt the butter and chocolate together. Cool for 5 minutes.
• In a large mixing bowl beat the eggs, egg yolks, and sugar with an electric mixer at medium speed until yellow, thick and creamy, about 5 minutes.
• Fold the egg mixture into the melted chocolate-butter mixture until fully integrated. Fold in the flour.
• Fill the cupcake liners two-thirds full. Bake until the sides of the cupcakes look firm but their centers are still soft.
• Remove from the oven and cool for 20 minute Remove the liners gently. Serve warm with whipped cream or vanilla ice cream.

GLUTEN-FREE MOLTEN CHOCOLATE CUPCAKES

Steps:

• In small microwavable bowl, microwave whipping cream and chocolate chips uncovered on High 30 to 60 seconds; stir until smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
• Heat oven to 350°F (or 325°F for dark or nonstick pans). Place paper baking cup in each of 18 large (2 3/4x1 1/4-inch) muffin cups. Make cake mix as directed on box, using water, butter and eggs. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
• Bake 18 to 20 minutes or until top springs back when lightly touched. Cool 1 minute; carefully remove from muffin cups to cooling racks. Cool 5 minutes before serving.
• To serve, remove paper baking cup from each warm cupcake; place on individual dessert plate. Sprinkle each with powdered sugar; garnish with raspberries. To serve leftover cupcakes, rewarm by removing paper baking cups and microwaving on plate uncovered on High 10 to 15 seconds.

WARM MOLTEN-CENTERED CHOCOLATE CUPCAKES

Steps:

• 1. Put 8 paper baking cups in a muffin pan. Preheat oven to 375 degrees
• 2. Put the margarine, sugar, egg, flour, and cocoa in a large bowl and, using an electric beater, beat together until just smooth.
• 3. Spoon half of the batter into the paper cups. Using a teaspoon, make an indention in the center of each cake. Break the chocolate evenly into 8 squares and place a piece in each cake, then spoon the remaining batter on top.
• 4. Bake for 20 minutes, or until well risen and springy to the touch. Let stand for 2-3 minutes before serving warm. Dust with sifted confectioners' sugar

MOLTEN CHOCOLATE CUPCAKES

Steps:

• 1. Preheat oven to 425. Line cupcake pan with paper liners or parchment paper circles. 2. Melt the chocolate over low heat, stirring continuously. Set aside. 3. Beat eggs with a pinch of salt. 4. Add melted butter, sugar, and vanilla extract; mix well. 5. Add flour and mix well. 6. Add melted chocolate and blend to a smooth batter. 7. Pour the batter into cupcake tins. 8. Cook for 10 mins until cupcake exterior is solid but interior is still gooey.

MOLTEN CHOCOLATE CUPCAKES

Steps:

• In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
• Heat oven to 350°F. Grease and flour 24 large (2 3/4x1 1/4-inch) muffin cups (dark or nonstick pans not recommended). In large bowl, beat cake mix, pudding mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
• Bake 20 to 23 minutes or until top springs back when lightly touched. Cool 1 minute. Carefully remove from pan; place on cooking parchment paper. Cool 10 minutes. Frost with chocolate frosting. Just before serving, sprinkle with powdered sugar. Garnish with strawberry slices. Serve warm. Store loosely covered.

WARM CHOCOLATE CUPCAKES WITH MOLTEN CENTERS

Steps:

• Preheat the oven to 350 degrees.Put about 3 oz. of the butter in a microwave-proof dish or a small saucepan. Heat in the microwave, or in the pan over low heat, just until the butter has melted. Thoroughly brush the insides of 6 individual 8-oz. custard cups or ramekins with the melted butter.Cut up the remaining butter into pieces. Put the chocolate pieces and the butter pieces in the top pan of a double boiler or a medium heatproof bowl set over but not touching simmering water. Heat them, stirring frequently, until completely melted and smoothly blended. Remove the pan or bowl from the heat and set aside.Put the eggs, egg yolks, and sugar in the large bowl of an electric mixer, or in a mixing bowl if you are using a handheld electric mixer. Beat the eggs and sugar together at medium-high speed until the mixture turns pale yellow, thick, and creamy, about 5 minutes.About a third at a time, use a spatula to fold the egg mixture into the chocolate mixture. Gently fold in the flour just until no streaks remain. With a ladle or large spoon, transfer this batter to the prepared custard cups or ramekins, filling them about two-thirds full. Put the cups or ramekins on a baking sheet.Bake just until the cakes have risen and their sides look firm, 10-12 minutes, taking care not to over-bake them. Remove the baking sheet from the oven, carefully remove the cups or ramekins from the baking sheet, and set them aside to cool slightly for about 10 minutes before unmolding onto individual serving plates. Or simply place a cup or ramekin on each plate for serving.Offer whipped cream or vanilla ice cream for each person to eat with the cake.Yield: 6 servings(Chef Wolfgang Puck's TV series, "Wolfgang Puck's Cooking Class," airs Sundays on the Food Network. Also, his latest cookbook, "Wolfgang Puck Makes It Easy," is now available in bookstores. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, N.Y. 14207.)©2006 TRIBUNE MEDIA SERVICES, INC.