Molten Lava Cupcakes
Indulge in the decadence of Molten Lava Cupcakes—a dessert that combines the charm of a classic cupcake with the surprise of a rich, gooey chocolate center. In just under 30 minutes, these effortlessly elegant treats come together with simple pantry staples like semi-sweet chocolate chips, butter, and cocoa powder, creating a dessert perfect for date nights, parties, or satisfying late-night sweet cravings. The magic lies in the balance; a tender, cake-like exterior encases a molten chocolate core that flows with the first bite. Serve them warm, dusted with powdered sugar or paired with a scoop of creamy vanilla ice cream for an unforgettable dessert experience. These molten lava cupcakes aren’t just a recipe—they’re a moment of pure bliss.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 170 grams semi-sweet chocolate chips
- 120 grams granulated sugar
- 2 pieces large eggs
- 2 pieces egg yolks
- 60 grams all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- as needed nonstick cooking spray
- as needed powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 220°C (425°F). Lightly grease a 6-cup muffin tin with nonstick cooking spray or butter, and optionally dust with cocoa powder to prevent sticking.
In a microwave-safe bowl, combine the butter and semi-sweet chocolate chips. Microwave in 30-second intervals, stirring after each, until the mixture is completely melted and smooth. Set aside to cool slightly.
In a medium-sized mixing bowl, whisk together the granulated sugar, eggs, and egg yolks until the mixture is pale and slightly frothy.
Slowly add the melted chocolate and butter mixture to the egg-sugar mixture, whisking continuously to combine.
Sift in the all-purpose flour, unsweetened cocoa powder, and salt. Add the vanilla extract, and gently fold the mixture until just combined. Be careful not to overmix.
Divide the batter evenly between the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still jiggle slightly. Avoid overbaking, as this will solidify the molten centers.
Remove the cupcakes from the oven and let them cool in the pan for 2-3 minutes. Carefully run a knife around the edges to loosen them, then gently invert onto a plate.
Serve warm, optionally dusted with powdered sugar or accompanied by vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
2609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.8 g | 209% | |
| Saturated Fat | 91.6 g | 458% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 991 mg | 330% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 296.2 g | 108% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 221.6 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 141 mg | 11% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 355 mg | 8% | |
*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.
