What's that dessert that looks like a muffin, has chocolate filling that oozes out when you bite it?

Molten Chocolate Cakes With Sugar-Coated Raspberries

They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it 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. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee

INGREDIENTS

1 cup unsalted butter or unsalted margarine*

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 (or matzo meal, ground in a blender to a fine powder)

8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)

Garnish:

1 (6 ounce) container raspberries, barely moistened and rolled in about

1/2 cup sugar right before serving

DIRECTIONS

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 or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)

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.

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.

Top each with sugared raspberries and serve immediately.

*Make sure you use unsalted margarine; otherwise, the cakes will be too salty. (You can use salted butter, if you like, but remember to omit the pinch of salt.)

It's molten cake...and this is another good one...

Ooey-Gooey Stuffed Cupcakes

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup sifted cocoa powder (for chocolate cupcakes)

1 teaspoon baking soda

1/2 teaspoon salt

1 large egg, cracked into a small cup or saucer

1/2 cup (1 stick) unsalted butter, softened

1/2 cup buttermilk

1 teaspoon vanilla extract

1/2 cup hot water

Ooey-Gooey Filling:

6 ounces cream cheese

1/4 cup granulated sugar

6 ounces bittersweet chocolate chips

1/4 cup flaked sweetened coconut

Chocolate Sauce

Heat the oven to 350 degrees F. Line 1 (12-cup) muffin tin with 12

paper muffin-tin liners and place 4 paper muffin-tin liners inside

another muffin tin. Add 2 tablespoons of water to each of the

paperless muffin wells.

In the bowl of an electric mixer, combine the flour, sugar, cocoa

powder, baking soda and salt. Add the remaining ingredients, adding

the hot water last. Beat with an electric mixer until smooth. Divide

the batter evenly among the paper muffin-tin liners.

In a small bowl, beat the cream cheese with the sugar. Fold in the

chocolate chips and coconut. Drop the cream cheese mixture into the

center of the cupcakes. Bake for 20 to 25 minutes, until the

cupcakes rise and a wooden pick inserted into the center comes out

clean. Remove from the oven and transfer to a wire rack to cool

completely. Drizzle Chocolate Sauce over cupcakes when serving.

Chocolate Sauce:

1 cup heavy cream

8 ounces semisweet chocolate, chopped

2 teaspoons vanilla extract

In a small, heavy saucepan, bring the cream to a bare simmer over

low heat. Place the chocolate pieces in a medium bowl. Add the cream

into the chocolate and let sit for 3 minutes. Add the vanilla

extract and whisk until the chocolate melts and the sauce thickens.

Yield: 16 cupcakes

Whoopie Cup Cakes

Ingredients:

----------------------------------CUP CAKE----------------------------------

1 1/2 c Flour

1 c Sugar

1 ts Baking Soda

1 ts Salt

6 tb Cocoa

3 tb Crisco

1 c Sour Milk

- (1 T Vinegar + 1 C Milk)

1 ts Vanilla

Instructions:

----------------------------------FILLING----------------------------------

2 1/2 tb Flour

1/2 c Milk

1 ts Vanilla

1/2 c Sugar

1/4 c Crisco

1/4 c Butter

*** Cup Cake ***

Sift dry ingredients into a mixer bowl. Add crisco, milk and vanilla. Beat

hard for 2 minutes. Pour into paper lined muffin tins. Bake 20-25 minutes

in a preheated 350oF oven. Makes 12-16.

*** Filling ***

Mix flour and milk and cook until pasty, cool. Combine sugar, vanilla,

crisco and butter. Add to the flour mixture and beat until fluffy for 10-15

minutes. With a sharp knife, cut off the top to make a cone shape 1" in

diameter. Fill with filling and replace the top.

just add cocoa to the filling

it;s a lava cake. most of the recipes you are sure to get or find on the net are reall nothing but an undercooked cupcake/muffin. look for one that involves making a chocolate truffle for the center so you get a real gooey, liquid center. good luck!

It's a lava or molten cake... Here's a link to some recipes

http://www.verybestbaking.com/recipes/detail.aspx?...

http://www.recipezaar.com/92910

It's called a lava cake. There is even a boxed cake mix for it in the grocery store now (not sure who makes it). Yum!

Kinda sounds like molten cake.

double chocolate chip cupcakes

maybe the chocochips are melted

I don't know but it sounds amazing