GMA Recipe: Decadent Warm Chocolate Cupcakes with Molten Centers

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Decadent Warm Chocolate Cupcakes with Molten Centers
From Chef and Author, Wolfgang Puck
December 4, 2002

Chocoholics alert! Chef Wolfgang Puck shares his secret to making this the sweetest holiday season on record, with his recipe for "Decadent Warm Chocolate Cupcakes With Molten Centers."

Non-chocolate fans can try his recipes for "Raspberry Linzer Torte" or "Christmas Apple Pie."

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter

5 ounces bittersweet chocolate, broken into pieces

3 large eggs

3 large egg yolks

1/4 cup sugar

3 tablespoons all-purpose flour

Lightly sweetened whipped cream or vanilla ice cream

Directions

1. Preheat the oven to 350 degrees F. Melt 2 tablespoons of the butter in a small saucepan or a microwave-proof dish and evenly brush inside six 8-ounce custard cups, ramekins, or cappuccino cups.

2. In the top of a double boiler or in a medium heat-proof bowl set over barely simmering water, melt the chocolate and remaining butter together. Remove from the heat.

3. In the large bowl of an electric mixer, or in a large mixing bowl using a handheld electric mixer, beat together the eggs, egg yolks, and sugar at medium speed until the mixture is pale yellow, thick, and creamy, about 5 minutes.

4. Using a rubber spatula, fold about one third of the egg mixture at a time into the melted chocolate-butter mixture. When they are fully incorporated, evenly sprinkled and gently fold in the flour until no streaks remain. Pour the batter into the prepared cups or ramekins, filling them about two-thirds full.

5. Place the cups or ramekins on a baking sheet and bake until the sides of the cupcakes look firm but their centers are still moist when a wooden toothpick is inserted into the center of one, 10 to 12 minutes. Remove the cupcakes from the oven and set them aside to cool for about 10 minutes before serving, either in their cups or ramekins or unmolded onto serving plates. Serve with lightly sweetened whipped cream or vanilla ice cream.

Recipe excerpted, with permission from Live, Love, Eat: The Best of Wolfgang Puck by Wolfgang Puck, Copyright 2002.