Mini Lava Cakes in Muffin Tins Recipe
Delight in these rich and decadent Mini Lava Cakes made effortlessly in muffin tins. With a molten chocolate center, these individual cakes combine semi-sweet and dark chocolate for a perfectly balanced, fudgy treat. Ready in just over half an hour, they’re ideal for impressing guests or satisfying chocolate cravings with minimal fuss.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 mini lava cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate & Butter Mixture
- 6 oz semi-sweet chocolate, roughly chopped
- 6 oz dark chocolate, roughly chopped
- 1 cup (2 sticks) butter, cut into chunks
Dry Ingredients
- ½ cup all-purpose flour
- 1 cup powdered sugar, sifted
- ¼ tsp salt
Eggs
- 4 large eggs, room temperature
- 4 large egg yolks, room temperature
Toppings (Optional)
- Ice cream
- Whipped cream
- Fresh berries
- Powdered sugar
Instructions
- Prepare Muffin Tin: Preheat your oven to 425°F. Spray a muffin tin with baking spray and evenly dust each cup with cocoa powder to prevent sticking and add extra chocolate flavor.
- Melt Chocolate and Butter: Place the butter and chopped semi-sweet and dark chocolate in a microwave-safe bowl. Microwave for 1 minute on high, then stir. Continue microwaving in 30-second intervals, stirring after each, until the mixture is smooth and fully melted.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, sifted powdered sugar, and salt to eliminate lumps and ensure even distribution.
- Whisk Eggs: In another bowl, whisk together the eggs and egg yolks until well combined and slightly frothy.
- Combine Mixtures: Slowly add the eggs and flour mixtures into the melted chocolate and butter bowl. Stir thoroughly with a rubber spatula until fully combined. Use a whisk gently if needed to break up small lumps in the thick batter; some lumps are normal.
- Fill Muffin Tin: Evenly scoop the thick batter into the prepared muffin tin cups, filling each about ¾ full.
- Bake the Cakes: Place the muffin tin in the preheated oven and bake for 8-10 minutes. The edges should be firm and set while the centers remain soft and slightly wet to achieve the molten lava effect.
- Cool and Release: Let the cakes cool in the muffin tin for 1 minute. Carefully use a spoon or plastic utensil to loosen and invert the cakes onto serving plates.
- Serve: Garnish with your choice of ice cream, whipped cream, fresh berries, and a dusting of powdered sugar for an indulgent finish. Serve immediately to enjoy the warm, gooey centers.
Notes
- Use room temperature eggs to ensure smooth batter and even baking.
- Sifting powdered sugar eliminates lumps, enhancing batter texture.
- Baking time may vary slightly depending on your oven; watch for firm edges and soft centers.
- For easy removal, use muffin cups or a silicone muffin tin instead of greasing and dusting.
- These mini lava cakes are best served immediately to enjoy the molten center.
- Leftover cakes can be gently reheated but may lose the lava consistency.
