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.

Nutriscore Rating: 41/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 6

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
• 0 as needed nonstick cooking spray
• 0 as needed powdered sugar (optional, for garnish)

Directions

Step 1

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.

Step 2

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.

Step 3

In a medium-sized mixing bowl, whisk together the granulated sugar, eggs, and egg yolks until the mixture is pale and slightly frothy.

Step 4

Slowly add the melted chocolate and butter mixture to the egg-sugar mixture, whisking continuously to combine.

Step 5

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.

Step 6

Divide the batter evenly between the prepared muffin cups, filling each about 2/3 full.

Step 7

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.

Step 8

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.

Step 9

Serve warm, optionally dusted with powdered sugar or accompanied by vanilla ice cream for an extra treat.

Nutrition Facts

Serving size	618.4 grams (618.4g)

Amount per serving	% Daily Value*
Calories	2609

Total Fat 162.80g	209%
Saturated Fat 91.60g	458%
Polyunsaturated Fat NaNg
Cholesterol 991mg	330%
Sodium 764mg	33%
Total Carbohydrate 296.20g	108%
Dietary Fiber 14.90g	53%
Total Sugars 221.60g
Protein 36.80g	74%

Vitamin D 117IU	583%
Calcium 141mg	11%
Iron 11mg	59%
Potassium 355mg	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.

Source of Calories

Fat: 52.4%

Protein: 5.3%

Carbs: 42.4%