A handful of stars aligned for these cupcakes to come into existence when they did. One, there were fresh raspberries at the market last weekend. Two, there was practically a half a kilogram of baking chocolate in the pantry that needed employment fast (not to mention a handful of other pantry items). Three, Valentine's day is next week! At that point, the rave reviews online were all I needed to push me over the edge and dive into making Martha Stewart's Raspberry Filled Molten Chocolate Cupcake recipe.
For what they're called, I found the recipe to be amazingly approachable. The hardest part was actually knowing when to stop baking them. I know they were supposed to be "molten" but after 11 minutes of baking (as per the recipe) my cupcakes were little more than raspberries swimming in pools of melted chocolate. Having just recovered from a bout of suspected food poisoning, I decided not to take any chances and kept baking them for almost 30 more minutes before finally pulling the plug on the oven.
The result was a beautifully rich cupcake with the texture of a proper gooey brownie deeply infused with the unmistakable flavor of raspberry. They were a huge hit with T and are definitely going into my arsenal of baked goodies to make on the fly... especially when favors are needed :)