Chocolate Lava Cupcakes
Who doesn’t like a dessert that is warm, gooey, and chocolatey?
These Chocolate Lava Cupcakes are a big deal!
They appear fancy, but they’re actually pretty simple to prepare. Your family or guests will be impressed.
What is the best part?
When you cut into the cupcake, the warm chocolate lava flows out.
Kids think it’s magic, and let’s be honest, so do adults!
This dish is great for a special dessert for the family, a date night, or when you simply need some chocolate to make you feel better.
Let’s start baking; you’re going to adore this one!
Ingredients
- 4 ounces (113 grams) of semi-sweet chocolate, either chopped or in chips
- 1 stick (½ cup) of unsalted butter
- One cup of sugar in powder form
- Two big eggs
- Two big egg yolks
- 6 tablespoons of flour for all purposes
- ½ teaspoon of vanilla extract
- A little bit of salt
- Optional powdered sugar for dusting
- Fresh raspberries or vanilla ice cream (optional, for serving)
Equipment
- Muffin pan
- Nonstick spray or silicone cupcake liners
- Bowls for mixing
- Whisk
- Spatula
- Spoons and cups for measuring
- A bowl that can go in the microwave or a double boiler
Instructions
- Melt the butter and chocolate
Put the semi-sweet chocolate and butter in a microwave-safe basin or double boiler and heat them until they are smooth. To keep it from burning, stir it often. - Add the sugar and mix.
Add the powdered sugar to the melted chocolate mixture and whisk until smooth and well mixed. - Put in the eggs and vanilla
Put the eggs, egg yolks, and vanilla extract in the bowl. Mix with a whisk until smooth and creamy.
- Add the salt and flour and mix.
Add the flour and a bit of salt and gently fold them in until they are just mixed. Don’t combine too much! - Put in muffin tin portions
You can either grease your muffin tray or line it with silicone cupcake liners. Put the batter in six cups, making sure they are all the same amount. - Bake
For 10 to 12 minutes, bake at 425°F (220°C). The borders should be firm, but the middle should still look a little squishy. - Serve hot
Take the cupcakes out of the tray carefully when they have cooled for 1 to 2 minutes. Sprinkle powdered sugar on top and serve right away with raspberries or ice cream.
Tips for the Best Chocolate Lava Cupcakes
- Use good chocolate. Your lava center will taste better if the chocolate is better.
- Make sure your tin is ready. Silicone cupcake liners are the easiest to use, but if you’re using a standard tin, make sure you grease it well so the cupcakes don’t cling.
- Don’t bake too long. The secret to the molten center is to take them out right before they appear like they’re done.
- Make them new. You should eat these directly out of the oven when they are warm and gooey.
- First, try one. If you’re making these for a particular event, bake one first to get the timing right on your oven.
Variations
- For a dairy-free version, use vegan butter and chocolate that doesn’t have dairy in it.
- Gluten-Free: Use a gluten-free 1:1 baking flour instead of all-purpose flour.
- Add a teaspoon of peanut butter, Nutella, or caramel sauce to the middle before baking to make it more interesting.
- Extra Decadence: Add whipped cream, vanilla ice cream, or berries on the side.
Storage and Preparation Tips
You can prepare the recipe and put it in the muffin tray up to 24 hours ahead of time. Just put a lid on it and put it in the fridge until you’re ready to bake it. If they are cold, you may need to add an extra minute or two to the baking time.
Put any leftovers in an airtight jar in the fridge for up to three days. To get the gooey center back, heat it up in the microwave for 15 to 20 seconds.
Final Thoughts
There you have it: Chocolate Lava Cupcakes that will impress your family and make you feel like a dessert expert!
Please let me know how it goes if you try this recipe.
Did the mushy middle do its job?
Please leave a comment below with your thoughts, any changes you made, or questions you have.
Have fun baking! 😊