Chocolate Volcano Cupcakes
Indulge in the rich decadence of Chocolate Volcano Cupcakes, where each bite is a molten chocolate lover's dream. These irresistible treats feature a fudgy exterior that gently gives way to a gooey, lava-like chocolate center, making them perfect for special occasions or an indulgent dessert at home. Crafted with semi-sweet chocolate, butter, and a delicate blend of cocoa powder, these cupcakes strike the perfect balance between sophisticated and sinfully sweet. Ready in under 30 minutes, they’re surprisingly easy to make, with prep and bake times streamlined for efficiency. Serve them warm for the ultimate ooey-gooey experience, and pair them with vanilla ice cream or a sprinkle of powdered sugar for an elevated presentation. Perfectly portioned for six, these cupcakes are a small-batch delight that will leave your guests craving more.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 170 grams semi-sweet chocolate chips
- 100 grams granulated sugar
- 50 grams brown sugar
- 2 pieces large eggs
- 2 pieces egg yolks
- 1 teaspoon vanilla extract
- 60 grams all-purpose flour
- 15 grams unsweetened cocoa powder
- 1 pinch salt
- 6 pieces muffin liners
- 1 as needed nonstick cooking spray
Instructions
Preheat your oven to 200°C (400°F) and line a 6-cup muffin tin with paper liners. Lightly spray the liners with nonstick cooking spray to prevent sticking.
In a medium microwave-safe bowl, add the unsalted butter and semi-sweet chocolate chips. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted.
Stir in the granulated sugar and brown sugar while the chocolate mixture is still warm to help dissolve the sugars.
Allow the mixture to cool for 2-3 minutes, then whisk in the eggs and egg yolks one at a time until incorporated. Add the vanilla extract and stir to combine.
In a small bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually fold this dry mixture into the wet chocolate mixture until just combined. Do not overmix.
Divide the batter evenly among the prepared muffin liners, filling each about three-fourths full.
Place the muffin tin on the center rack of the preheated oven and bake for 12-14 minutes. The cupcakes should have set edges with slightly jiggly centers.
Remove the cupcakes from the oven and let them rest in the pan for 5 minutes before gently transferring them to a wire rack.
Serve the cupcakes warm. Optional: Dust with powdered sugar or serve with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
1883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 311 mg | 14% | |
| Total Carbohydrate | 321.2 g | 117% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 240.3 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 170 mg | 13% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 543 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
