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Molten Chocolate Cupcakes

Ingredients 1 cup unsalted butter 8 ounces semisweet chocolate chips (or bars, cut into bite-size chunks) 5 large eggs 1/2 cup sugar Pinch of salt 4 teaspoons flour 8 extra-large paper muffin cups Garnish: 1 (6 ounce) container raspberries, barely moistened and rolled in about 1/2 cup sugar right before serving Directions 1. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; 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. 2. Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups. 3. Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates. 4. Top each with sugared raspberries and serve immediately Note: You can make the batter up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Makes approximately 8 "cupcake" desserts.

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