🍫 Chocolate Lava Cupcakes Recipe
Yield: 6 cupcakes
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: 30 minutes
🧁 Ingredients
For the cupcakes:
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115g (1/2 cup) unsalted butter
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170g (6 oz) semi-sweet or dark chocolate (chopped or chips)
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2 large eggs
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2 egg yolks
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50g (1/4 cup) granulated sugar
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1/8 tsp salt
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30g (1/4 cup) all-purpose flour
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1 tsp vanilla extract (optional)
For greasing ramekins or muffin tin:
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Butter and cocoa powder
🧑🍳 Instructions
1. Prep the oven and ramekins:
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Preheat oven to 220°C (425°F).
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Grease 6 muffin tin cups or ramekins with butter. Dust lightly with cocoa powder (this prevents sticking).
2. Melt chocolate and butter:
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In a heatproof bowl, melt butter and chocolate together over a double boiler (or microwave in 20-second intervals).
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Stir until smooth. Set aside to cool slightly.
3. Whip eggs and sugar:
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In a separate bowl, whisk eggs, egg yolks, sugar, and salt until thick and pale (~2–3 minutes with a hand or stand mixer).
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Add vanilla extract, if using.
4. Combine wet and dry:
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Gently fold the melted chocolate into the egg mixture.
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Sift in flour and fold until just combined. Do not overmix.
5. Fill molds:
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Divide the batter evenly into prepared ramekins or muffin cups.
6. Bake:
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Bake for 12–14 minutes — the edges should be firm, but the centers should jiggle slightly when shaken.
7. Cool & serve:
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Let rest for 1 minute, then carefully invert onto plates.
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Serve warm, optionally with:
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A scoop of vanilla ice cream
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Dusting of powdered sugar
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Fresh berries
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❓ Frequently Asked Questions (FAQ)
1. How do I know when the lava cupcakes are done?
The edges will be set, but the center should be soft and slightly jiggly. Overbaking will result in a solid center.
2. Can I make them in advance?
Yes. Prepare the batter and pour it into the ramekins. Cover and refrigerate for up to 1 day. Add an extra minute or two to baking time if baking from cold.
3. Can I freeze chocolate lava cupcakes?
Yes! Freeze unbaked cupcakes in ramekins or a muffin tin. Bake straight from frozen, adding 3–4 minutes to the bake time.
4. What type of chocolate works best?
Use high-quality baking chocolate (60–70% cocoa) for best results. Avoid chocolate chips if possible, as they have stabilizers that affect melting.