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1
First, preheat the oven to 350 F and line 4 cups in a standard size muffin pan with cupcake liners.
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Next, in a small microwave-safe bowl, melt the chocolate chips. To do this, pulse it in the microwave on low setting for 20 seconds. Stir between each pulse. Remove from the microwave before everything is completely melted, and stir to combine until smooth and silky.
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In a separate medium bowl, beat the butter and sugar until light and fluffy, 1 minute. Next, beat in the egg and vanilla extract. Stream the melted chocolate into the butter-sugar mixture and beat until combined.
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4
Next, combine the flour, cocoa powder, baking powder, and pinch of salt in a small bowl. Whisk it together with a fork. Add half of the dry ingredients to the wet ingredients, stirring just to combine. Add the warm water and stir to combine. Finally, add the last of the dry ingredients, and stir until no lumps remain, but do not over-mix.
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Divide the batter between the cupcake liners and bake for 18-20 minutes. When done, the top will spring back when touched and appear dry. Remove from oven. Serve immediately with raspberry sauce (recipe below).
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For the raspberry sauce: Combine all ingredients in a small saucepan. Bring to a boil and cook until the raspberries break down, about 3 minutes. Strain the mixture, and serve with the chocolate pound cakes.
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Notes: You can make the chocolate pound cakes ahead of time, but be sure to re-warm them in the microwave for 8 seconds to soften them slightly.
