Chocolate-Chip Molten Cupcakes
Food and Prop Styling by Renee Muller | Photography by Moishe Wullliger
The fudgy cookie with a melted chocolate center is a popular combination for good reason! You can use the remaining cookie dough to either make more individual desserts form addictive cookies or add to the wonderful brownie recipe above. (If the choice is too difficult — double the recipe and make ’em all!)
INGREDIENTS
YIELDS 12 CUPCAKES
- 2 cups sugar
- 1 cup oil
- 2 eggs
- 1 Tbsp vanilla sugar
- 2¼ cups ground almonds 1 cup almond flour
- 1 cup potato starch
- 1 cup chocolate chips or mini chocolate chips
- 1 3½-oz (100-g) bar pareve Rosemarie truffle chocolate
PREPARATION
Preheat oven to 350°F (180°C).
Combine first three ingredients in a large mixing bowl. Add remaining ingredients besides the bar of chocolate and beat on low speed until fully incorporated. Grease 12 muffin cups or small ramekins. Spread a heaping tablespoonful of dough in the bottom of each cup; place a square of chocolate in the center of each. Top with an additional heaping tablespoonful of dough (enough to cover top) and spread over chocolate.
Bake for 15 minutes; remove from oven and cool. Wrap well and freeze. Before serving remove wrapper and bake until just heated through – about 6–7 minutes in a preheated oven. Serve with ice cream and enjoy!
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