GLUTEN-FREE MOLTEN CHOCOLATE CUPCAKES
Known also as "lava cakes," molten cakes are the answer to the most decadent chocolate craving. Here's an easy version using cake mix.
Provided by @MakeItYours
Number Of Ingredients 6
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.
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