Chocolate Lava Cupcakes Recipe

These Chocolate Lava Cupcakes are one of my favorite indulgent desserts to make when I want something rich, gooey, and full of deep chocolate flavor. Each cupcake has a soft, tender cake exterior and a warm, molten chocolate center that oozes out with every bite. They’re simple to make but feel like a fancy treat straight from a restaurant.

Why You’ll Love This Recipe

I love how these cupcakes are both decadent and easy to whip up. They only need a handful of ingredients, but the result is pure magic. The contrast between the fluffy cake and the fudgy center is unbeatable. Whether I’m making them for a dinner party or a personal chocolate fix, they always impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Semi-sweet or dark chocolate (chopped or chips)

• Unsalted butter

• Granulated sugar

• Eggs

• Egg yolks

• All-purpose flour

• Vanilla extract

• Salt

• Powdered sugar (for dusting, optional)

• Ice cream or whipped cream (optional for serving)

Directions

1. I preheat the oven to 425°F (220°C) and grease or line a muffin tin with cupcake liners.

2. In a heatproof bowl, I melt the chocolate and butter together, stirring until smooth. I let it cool slightly.

3. In a separate bowl, I whisk the eggs, egg yolks, sugar, and vanilla until thick and pale.

4. I stir the melted chocolate into the egg mixture, then fold in the flour and a pinch of salt until just combined.

5. I spoon the batter into the muffin cups, filling each about ¾ full.

6. I bake for 10–12 minutes, until the edges are set but the centers are still soft.

7. I let them cool in the tin for 1–2 minutes, then carefully remove and serve warm.

8. I dust with powdered sugar or top with ice cream if I want to take them over the top.

Servings and timing

This recipe makes 6 cupcakes.
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: 25 minutes

Variations

Sometimes I add a square of chocolate or a truffle into the center of each cupcake before baking for an extra molten core. I’ve also stirred in a bit of espresso powder to enhance the chocolate flavor. For a boozy twist, I mix in a splash of liqueur like Baileys or Grand Marnier.

Storage/reheating

These cupcakes are best served fresh, but I do store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I microwave each cupcake for about 15–20 seconds to bring back the gooey center. I avoid over-heating so the middle doesn’t cook through.

FAQs

Can I make these ahead of time?

Yes, I prepare the batter, fill the muffin cups, and refrigerate them. I bake them straight from the fridge, adding 1–2 extra minutes to the baking time.

Can I freeze chocolate lava cupcakes?

I freeze the unbaked cupcakes in the muffin tin until firm, then transfer them to a freezer bag. I bake from frozen, adding a few extra minutes in the oven.

What type of chocolate works best?

I like using high-quality semi-sweet or dark chocolate (around 60–70%). It gives the cupcakes a deep, rich flavor and a smooth molten center.

How do I know when they’re done?

The edges should be set and slightly puffed, but the centers should look soft. I gently press the top—if it springs back but feels soft underneath, they’re ready.

Can I make them gluten-free?

Yes, I use a 1:1 gluten-free flour blend with great results. I just make sure all other ingredients are also gluten-free.

Conclusion

Chocolate Lava Cupcakes are a rich, gooey dessert that never fails to impress. With their molten chocolate centers and soft cake shells, they’re the ultimate treat for chocolate lovers like me. Whether I’m making them for a special occasion or just a night in, they’re always a decadent favorite.