I made this with real sugar and semi-sweet morsels so the rating is for that. I also added strawberries instead but I think it would be great with any fruit. Someone said this didn't make 12 servings... I found it easily made 10 servings. I didn't have any paper liners and I was worried that they would get stuck so I actually made them in those foil pie pans that you get from a frozen pot pie. It made 5 of them. I shared one with hubby for our intimate valentines dinner.
These are really good and rich and chocolatey. I think I would have liked them better with semi-sweet chips instead of bitter-sweet, though..
Big hit with the whole family. Used what was on-hand: regular sugar instead of Splenda; semi-sweet instead of bittersweet; strawberry pieces instead of raspberries. Still very enjoyable three days later out of the frig. & warmed up.
I had to fiddle with the recipe a tad, because all I had on hand were Sugar-Free semi-sweet morsels. Also, I only used one raspberry cut in half for each cupcake. They looked perfect and nicely risen while still in the oven, but fell when I removed them. They also had a very undercooked type of feel to the centers, but they passed the toothpick test, so I forged ahead. I ended up with an extremely fudgey (almost kind of wet) and crumbly texture. They were very good, but I think I will omit the fruit all together next time, as I believe that contributed to the near-sogginess. Kicks a chocolate craving in the face, though (in a good way!).
I JUST finished baking these and oh my, they smell heavenly! I didn't have any berries on hand, so I used strawberry jam instead, I think this worked wonderfully. I will definitely be making these again, the only thing I wish I had to go with it was some vanilla icecream! :) Thank you!
I didn't have any raspberries, so I just made flourless chocolate cakes. They were delicious, rich and, I'm sure, even better with the raspberries. There are VERY delicate, though.
These were delicious raspberry cakes that I made for my mother who cannot have sugar or flour. I used natural semi-sweet chips. I found that this recipe makes a rather small batch of cakes and really could be reduced to a six-cupcake pan as my raspberries did not even get covered. Another idea is to pour half the batter in first and then cover them. Other than the problem that I ended up with twelve pretty small cakes, they were delicious!
Amazing! When I told my DIL that I was going to make these since she had to count carbs and we wanted a chocolate dessert, she was pretty skeptical. Then she told me that I could leave the rest of them at her house! I followed the recipe as written (my chips were Special Dark). Perfect. They are so moist, they remind me of cheesecake. Yummo! Will be making these again and again...
When you add in the margarine, chocolate chips and Splenda into the nutrition count things don't look as sunny :) and I even did egg beaters instead of eggs... 162 calories each... But they are scrumptious so... I'll let it slide :) Nice as a treat!
I loved these, so easy to whip up and they filled the house with an amazing chocolate smell! Chocolate and raspberry is one of my favorite flavor combos and these turned out so yummy. I drizzled them with a little chocolate syrup and served it with a little dollop of whipped cream, thanks for sharing this. Made this for the Snowqueen Comfort Cafe tag event.