Name: Mini Lava Cakes in Muffin Tins Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 6 oz semi-sweet chocolate, roughly chopped; 6 oz dark chocolate, roughly chopped; 1 cup (2 sticks) butter, cut into chunks; ½ cup all-purpose flour; 1 cup powdered sugar, sifted; ¼ tsp salt; 4 large eggs, room temperature; 4 large egg yolks, room temperature; Ice cream; Whipped cream; Fresh berries; Powdered sugar

Jump to Recipe· 4.1 from 10 reviews

If you have a serious sweet tooth and love that magical moment when you break into a dessert to reveal molten chocolate oozing out, then you are going to adore this Mini Lava Cakes in Muffin Tins Recipe. These individual delights pack all the rich, gooey chocolate goodness right into easy-to-make, perfectly portioned mini cakes. Whether you’re prepping for a dinner party or simply craving a decadent treat, these mini lava cakes deliver a sensational combination of texture and flavor that’s guaranteed to wow every time.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with a thick, rich dark brown mixture that has a smooth texture with small lumps visible throughout. The bowl is round and transparent with a simple design, showing the deep color and glossy surface of the dark sauce inside. Photo taken with an iphone --ar 4:5 --v 7

Believe it or not, creating these dreamy mini lava cakes requires only a handful of ingredients, each playing a vital role in delivering that luscious texture and deep chocolate flavor. Every element is essential, working in harmony to make your dessert irresistible.

Semi-sweet chocolate (6 oz, roughly chopped): Provides a balanced chocolate flavor that isn’t too bitter or sweet.
Dark chocolate (6 oz, roughly chopped): Adds depth and that intense rich tone in every bite.
Butter (1 cup, cut into chunks): Ensures a moist, tender crumb and helps melt the chocolate smoothly.
All-purpose flour (½ cup): Gives structure but keeps the cakes tender and soft.
Powdered sugar (1 cup, sifted): Sweetens perfectly and allows for a smooth batter texture.
Salt (¼ tsp): Enhances the chocolate’s natural flavors for a more robust taste.
Large eggs (4, room temperature): Contribute moisture, richness, and structure to the batter.
Large egg yolks (4, room temperature): Add extra creaminess and help with that luscious molten center.
Cocoa powder (for dusting): Prevents sticking and adds a subtle chocolate hint on the outside.
Baking spray: Ensures the cakes release easily from muffin tins without damage.
Ice cream, whipped cream, fresh berries, powdered sugar: Optional toppings that elevate the presentation and flavor.

How to Make Mini Lava Cakes in Muffin Tins Recipe

Step 1: Prep the Muffin Tin

Start by preheating your oven to a sizzling 425°F. To ensure your mini lava cakes come out flawlessly, spray your muffin tin generously with baking spray, then dust each cup with cocoa powder. This two-step method is key to preventing any sticking and adds that subtle chocolate kiss to the exterior.

Step 2: Melt the Chocolate and Butter

Place the chopped semi-sweet and dark chocolate together with the butter in a microwave-safe bowl. Microwave for 1 minute on high, then stir well. Continue microwaving in 30-second bursts, stirring after each, until you have a smooth, luscious mixture. This is the rich heart of your lava cakes, so patience here equals perfection.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, sifted powdered sugar, and salt. Whisking now helps reduce any lumps and creates a smooth foundation for your batter. Meanwhile, in another bowl, whisk the eggs and egg yolks until combined, adding richness to the batter.

Step 4: Combine Everything

Pour the eggs and dry mix into the warm chocolate and butter mixture. Use a rubber spatula to gently fold everything together. The batter will be thick, but that’s exactly what you’re looking for. If small lumps linger, carefully use a whisk to smooth them out—don’t worry if some tiny bits remain as they won’t affect the final texture much.

Step 5: Bake to Gooey Perfection

Divide the batter evenly among the prepared muffin tin cups. Put them in the oven and bake for 8-10 minutes. You want the edges firm and fully set, while the center stays soft and slightly wet. Timing is crucial here—too long and the cake will lose its molten core.

Step 6: Cool and Unmold

Once baked, let the cakes cool in the muffin tin for just 1 minute. This short resting period lets the cakes firm slightly without losing the delicious liquid center. Use a spoon or a plastic utensil to carefully remove each cake, then invert them onto plates with confidence. The magic is just about to happen.

Step 7: Final Touches

Top your mini lava cakes with a scoop of creamy ice cream, a dollop of whipped cream, a sprinkle of powdered sugar, or some vibrant fresh berries. Serve immediately to enjoy the full contrast of warm, silky chocolate partnered with your favorite cool, sweet accompaniments.

How to Serve Mini Lava Cakes in Muffin Tins Recipe

A small dark brown chocolate cake sits at the center of a white plate with a subtle patterned rim. On top of the cake, a creamy white scoop of vanilla ice cream is placed, slightly melting with smooth drips running down the sides of the cake. Two thin lines of dark chocolate sauce are drizzled over the ice cream. Around the cake, there are three bright red raspberries, adding a fresh pop of color. The plate is dusted lightly with white powdered sugar. The setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing is where you get to express your creativity and take these cakes to the next level. A scoop of vanilla ice cream melting over the warm cake is pure bliss, while fresh berries add a juicy tang that cuts through the richness beautifully. A light dusting of powdered sugar not only enhances the look but also adds a gentle sweetness.

Side Dishes

While these cakes are sensational on their own, pairing them with light sides like a fresh fruit salad or even a minty green tea can balance out the richness and cleanse your palate between bites. Think of these sides as perfect complements that let the indulgent flavors shine.

Creative Ways to Present

Want to impress your guests? Serve the mini lava cakes on a long platter lined with edible flowers or chocolate shavings. You can also add a drizzle of raspberry coulis or salted caramel sauce for a sophisticated finish that doubles the flavor excitement. Presentation is all about making every bite feel like a celebration.

Make Ahead and Storage

Storing Leftovers

If you find yourself lucky enough to have leftovers, store the mini lava cakes in an airtight container at room temperature for up to 1 day. They may lose a bit of their oozy center over time but will still taste delightful.

Freezing

For longer storage, freeze the cooled cakes individually wrapped in plastic wrap and placed in a freezer-safe container. They’ll keep for up to 2 months. This way, whenever the craving strikes, you can enjoy molten chocolate heaven in minutes.

Reheating

To reheat, thaw the frozen cakes at room temperature for about 30 minutes. Warm each mini cake in the microwave for 20-30 seconds or in a preheated 350°F oven for approximately 5 minutes. Keep an eye on them so you don’t overcook and lose the molten center.

FAQs

Can I use milk chocolate instead of semi-sweet or dark chocolate?

Milk chocolate is sweeter and less intense, which can affect the richness of your lava cakes. You can substitute it, but expect a milder chocolate flavor and potentially a less gooey center.

What if I don’t have a microwave to melt the chocolate?

No worries! Use a double boiler on your stovetop for gentle melting. Stir frequently until smooth and completely melted, then proceed with the recipe as usual.

How do I know when the cakes are perfectly baked?

Look for firm and cooked edges with a center that still looks soft and slightly jiggly. This contrast means the outside has set while the inside remains molten—a hallmark of a perfect mini lava cake.

Can I make these cakes gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. The texture might be slightly different but still delicious.

Why does the batter have small lumps sometimes?

The thick chocolate batter can be tricky to smooth completely. Small lumps are okay and won’t negatively impact the final cake; just give it a gentle whisk if you want a smoother texture.

Final Thoughts

There’s truly something magical about the Mini Lava Cakes in Muffin Tins Recipe, a dessert that brings warmth, gooey chocolate, and elegance all in a bite-sized package. Once you try these, you’ll want to make them over and over, whether for a special occasion or a cozy night in. Don’t hesitate—grab your ingredients and start baking the ultimate chocolate indulgence today!