Hot Chocolate Cupcakes

Rating: 3.119 / 5.00 (42 Votes)

Total time: 45 min

Servings: 4.0 (servings)

For the tartlets:

For the raspberry sauce:


For the hot chocolate tarts, first prepare the raspberry sauce. To do this, bring all the ingredients to a boil in a saucepan. Simmer over low heat for about 3 minutes until the raspberries have turned to mush. Then puree the raspberry sauce and place in the refrigerator.

For the tartlets, mix the melted chocolate with the melted butter. Then mix the tablespoon of milk well with the chocolate and butter mixture. Now stir flour, sugar, ground almonds into the chocolate. Whisk the egg yolk and stir into the chocolate mixture. Now beat egg whites until stiff and fold into the rest of the mixture.

Now grease four ovenproof soufflé dishes with butter. Divide the batter among the molds and bake in the oven at 170 °C for 20 minutes, until they are almost cooked through. The chocolate should still be soft in the center of the tartlet. Finally, pour the raspberry sauce into a hole made in the hot chocolate tartlet and serve like this.

Preparation Tip:

A dollop of whipped cream also goes well with hot chocolate cupcakes.

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