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Mini Lava Cakes in Muffin Tins Recipe

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4.2 from 15 reviews

Indulge in these rich and decadent Mini Lava Cakes made in muffin tins, featuring a molten chocolate center that oozes out upon the first bite. Perfectly portioned and topped with ice cream, whipped cream, fresh berries, or a dusting of powdered sugar, these individual desserts are ideal for impressing guests or treating yourself in under 35 minutes.

  • Total Time: 25 minutes
  • Yield: 12 mini lava cakes

Ingredients

Chocolate 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 teaspoon salt

Egg Mixture

  • 4 large eggs, room temperature
  • 4 large egg yolks, room temperature

Toppings (optional)

  • Ice cream
  • Whipped cream
  • Fresh berries
  • Powdered sugar

Instructions

  1. Preheat and prepare muffin tin: Preheat your oven to 425°F (220°C). Spray a muffin tin with baking spray and then dust evenly with cocoa powder to prevent sticking and add extra chocolate flavor.
  2. Melt chocolate and butter: Place the chopped semi-sweet and dark chocolate along with the butter into a microwave-safe bowl. Microwave on high for 1 minute, then stir. Continue microwaving in 30-second intervals, stirring after each, until the mixture is completely smooth and combined.
  3. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, powdered sugar, and salt thoroughly to eliminate lumps and ensure even mixing.
  4. Whisk eggs: In a separate larger bowl, whisk the 4 large eggs and 4 egg yolks together until well blended and slightly frothy.
  5. Mix batter: Add the melted chocolate and butter mixture, then the dry flour mixture to the whisked eggs. Stir gently using a rubber spatula until just combined. If you notice small lumps, use a whisk carefully to smooth them out; some minor lumps are acceptable. The batter will be thick and glossy.
  6. Fill muffin tins and bake: Scoop the batter evenly into the prepared muffin tin cups. Bake in the preheated oven for 8 to 10 minutes. The edges should be set and cooked through, but the centers will remain soft and slightly wet, creating the signature molten lava effect.
  7. Cool and serve: Let the cakes cool in the muffin tin for 1 minute. Then, carefully remove each cake using a spoon or plastic utensil and invert them onto serving plates. Immediately top with optional ice cream, whipped cream, fresh berries, or a dusting of powdered sugar. Serve promptly for the best molten experience.

Notes

  • Use room temperature eggs for better incorporation and a smoother batter.
  • Do not overbake, as the molten center is the signature feature of these lava cakes.
  • Dusting the muffin tin with cocoa powder instead of flour enhances the chocolate flavor and prevents whiteness on the cake edges.
  • Serve immediately after baking for the best lava effect.
  • Substitute chocolate types to adjust bitterness or sweetness as desired.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/mini-lava-cakes-in-muffin-tins-recipe/