Since I have been up at school I have been trying to find good recipes that don't include a heavy duty hand mixer. Let me tell you I have seriously developed some mean arm muscles from mixing chocolate chip cookies without a kitchen aid mixer. I have this chocolate cupcake recipe that really pleases the whole crowd, I have had more people ask me for this recipe than any other thing that I cook, I hope you all like it! Maybe this will make someone fall for you, it almost helped me out with my love life... But alas, it didn't happen. (Story of my life)
Molten Chocolate Cakes
2 Sticks of butter
8 Ounces of semisweet chocolate chips
5 Large eggs
1/2 cup of sugar
Pinch of salt (If using salted butter leave this step out)
4 tsp of flour
8 Extra large paper muffin cups (if using regular muffin cups this recipe makes 12 cakes)
Garnish: 1 6-ounce container raspberries, barley moistened and rolled in about 1/2 cup of sugar right before serving
Melt butter and chocolate in double boiler, remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour until just combined.
Before serving dinner, adjust rack to middle position; heat oven to 450 degrees. Spray muffin papers with cooking spray. Divide batter among muffin cups. Bake until batter puffs but center is not set, 8-10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer to dessert plates. Top each with sugared raspberries and serve immediately.
*I only cook these for about eight minutes so that the insides are still liquidish and I don't take the cakes out of the cups it takes too long and by the time you serve them they are cold. Which is no bueno. For the raspberries I only add two spoonfuls of sugar instead of a half cup which is plenty but be sure to do this right before you serve your desert or else the raspberries will get super gross!