Description
Rich and gooey chocolate lava cupcakes with a soft cake exterior and molten chocolate center—an indulgent, restaurant-style dessert made right at home.
Ingredients
- 4 oz semi-sweet or dark chocolate (chopped or chips)
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 2 large eggs
- 2 egg yolks
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- Powdered sugar (optional, for dusting)
- Ice cream or whipped cream (optional, for serving)
Instructions
- Preheat oven to 425°F (220°C) and grease or line a muffin tin with cupcake liners.
- In a heatproof bowl, melt chocolate and butter together until smooth. Let cool slightly.
- In a separate bowl, whisk eggs, egg yolks, sugar, and vanilla until thick and pale.
- Stir melted chocolate into the egg mixture.
- Fold in flour and salt just until combined.
- Spoon batter into muffin cups, filling each about ¾ full.
- Bake for 10–12 minutes, until edges are set and centers are soft.
- Cool in tin for 1–2 minutes, then remove and serve warm.
- Dust with powdered sugar or serve with ice cream if desired.
Notes
- Add a chocolate square or truffle in the center for extra molten filling.
- Enhance flavor with espresso powder or a splash of liqueur.
- Serve immediately for best molten effect.
- Microwave leftovers for 15–20 seconds to reheat.
- Use a gluten-free flour blend to make them gluten-free.
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 20g
- Sodium: 100mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 140mg
