Chocolate Lava Cupcakes with Molten Center
Decadent individual chocolate cakes with a warm, gooey molten center that flows out when you take a bite. These cupcakes are perfect for special occasions and are surprisingly easy to make at home.
Ingredients
Ingredients
- 4 oz dark chocolate chopped, at least 60% cocoa
- 1/2 cup unsalted butter cut into pieces
- 1 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 tbsp unsalted butter for greasing ramekins
- 1/4 cup cocoa powder for dusting ramekins
Notes
Storage: These are best served immediately. You can prepare the batter up to 24 hours ahead and refrigerate; bring to room temperature before baking. For make-ahead, bake and cool completely, then store in the refrigerator for up to 2 days. Reheat in a 300°F oven for 5-7 minutes to restore the molten center. Variations: Add a teaspoon of espresso powder to the batter for a mocha flavor, or stir in a few raspberries before baking. Serve with fresh berries, whipped cream, or a drizzle of caramel sauce.