Chocolate Lava Cakes In Muffin Tins Recipe (Easiest Way)

I really like one thing about chocolate desserts: they are indulgent, rich, gooey, and can boost anyone’s mood, including mine. So I just recently made chocolate lava cakes in muffin tins recipe. 

I tried it because I didn’t have ramekins, and it was easy though.

So, in this post, I will give you my step-by-step recipe for chocolate lava cakes in muffin tins. Exactly the same method that I followed. 

Plus, I will also tell you my pro tips, baking tricks, ingredients substitutes, some flavor add-ins, and what you can serve with it.

 

Why You Should Make Chocolate Lava Cakes in Muffin Tins

Well, there are a couple of reasons why I think baking these Chocolate Lava Cakes in Muffin tins is a smart choice rather than using ramekins. 

Firstly, Muffin tins are already available in most kitchens. And in them, cakes are also baked properly, so you won’t have to worry about getting different shapes or thicknesses like which you might feel in ramekins unless you do it perfectly. 

Secondly, Muffin tins cool down quite faster as compared to ramekins, which is perfect when you want to dig in soon after backing. 

Also, you can make multiple servings at once using Muffin tins, so it’s actually great if you are making dessert for family, friends, or a party, kind of like an anniversary or a special event like Christmas. 

Lastly, you can clean muffin tins very easily. 

You just have to line your Muffin Tray or grease it well, and that’s it. 

On the other hand, ramekins need more soaking and scrubbing.

Also read: Easy Rice Flour Brownies with Cocoa Powder Recipe

Ingredients You’ll Need for Lava Cakes in Muffin Tins

Here are all the exact ingredients that I used for these Chocolate Lava cakes in Muffin the last time.

You can also swap a few things, which I will tell you right after the ingredients list.

• 1/2 cup (115g) unsalted butter: You need this to make your chocolate smooth, plus it will give richness to your cakes.
• 4 oz (115g) high-quality dark chocolate (60–70%): I used and like Ghirardelli 70% Dark Chocolate. You can also go with Lindt, Valrhona, or any other high-quality chocolate.
• 2 large eggs + 2 egg yolks: This will give your cakes a custardy texture and also help them structure.
• 1/4 cup (50g) granulated sugar: It is important for sweetness, but you can also use coconut sugar or maple syrup.
• 1/8 tsp salt: It will boost the chocolate flavor, so I recommend you not to skip this tiny amount.
• 2 tbsp (15g) all-purpose flour: You will add this flour to hold the shape but still keep it gooey.
• 1 tsp vanilla extract: Important for depth. I personally used Nielsen-Massey Madagascar Bourbon vanilla, but any good brand is fine; you can choose any that you like.
• Optional: espresso powder (1/2 tsp): You can add this just to enhance the chocolate flavor. So it’s not really required, but I love it for this lava cake recipe.

Ingredient Substitutes (If You Don’t Have Everything)

If you’re missing any ingredients that I mentioned or want to make a different version, here are a few swaps you can try:

• Butter substitute: You should use coconut oil if you want a dairy-free version. It will give richness, but the flavor will be a little nutty.
• Chocolate: You can use semi-sweet or even milk chocolate if you don’t want it too dark. But dark chocolate is what gives lava cakes a deep, indulgent vibe.
• Sugar: Maple syrup or coconut sugar both work well. But you will have to adjust the quantity to taste.
• Flour: If you want a gluten-free version, then you can use almond flour. But you’ll get a more nutty texture.

Also read: Mini Lava Cakes in Muffin Tins Recipe

How to Make Chocolate Lava Cakes in Muffin Tins – Step-by-Step Guide

Here is the step-by-step process that I followed to make my Hot Chocolate Lava in Muffin Tins recipe. It is super easy, super fast, and it will take around 20 minutes. 

It can be a little bit of an ups and downs depending on how you work. But generally, it’s 20 minutes.

Step 1: Preheat the Oven and Prepare the Muffin Tin

Firstly, you want to preheat your oven to 425°F (218°C).

After that, you want to take a standard-size muffin tin and either grease it with butter or use baking spray. 

Last time, I personally used melted butter inside each muffin cup and then dusted lightly with cocoa powder. 

If you do so, your cakes won’t stick.

Besides this, if you have a silicone muffin tray, you can also use that.

Step 2: Melt Chocolate and Butter Together

In a heatproof bowl, you have to add chopped dark chocolate and butter.

Now melt them using a double boiler method or microwave in 20-second intervals. 

But you’ve to stir every time until everything is smooth and shiny.

Once done, you want to let it cool a little—not too hot, or it will scramble the eggs later.

Step 3: Mix Eggs, Yolks, Sugar, and Vanilla

Take another bowl and whisk the following ingredients together:

• 2 whole eggs
• 2 egg yolks
• 1/4 cup sugar
• 1 tsp vanilla extract

You want to wish this mixture until it gets thick and pale. It’s an important step to achieve a creamy texture when it bakes.

Step 4: Combine Chocolate Mixture with Egg Mixture

You have to slowly pour the melted chocolate-butter mixture into the egg-sugar mixture. 

But you want to keep whisking while pouring so the eggs don’t cook.

Mix until everything is smooth and dark.

Step 5: Add Flour and Salt (and Espresso Powder if using)

Now, you’ve carefully sifted in 2 tbsp flour and a pinch of salt (plus espresso powder if you want to add it).

Now, you have to fold this mixture with a spatula until everything is combined.

By doing so, the batter will be thick and glossy, and it will start to smell good.

Step 6: Spoon into Muffin Tins

Now, take a spoon and fill each muffin cup about 3/4 full.

You’ll get around 6 standard-size lava cakes from this recipe.

But it also depends on your tray size. If you’re using mini muffin tins, you can get more, but it will reduce baking time.

Step 7: Bake

Bake at 425°F (218°C) for 8 to 10 minutes.

However, keep an eye on them and make sure the edges look set while the center needs to be a little jiggly; you can shake the pan slightly to get an Idea.

That’s how you know the lava is still inside.

Step 8: Let Them Cool Slightly and Then Invert

Finally, if everything is right, you can take the tray out of the oven and let it sit for 2 to 3 minutes.

Then, take a knife around each cake’s edge. Take a small plate, place it on top of the muffin tin, and invert the whole thing; you can also heat it slightly to speed the process.

Btw, if you’d grease your tin well, they should pop out easily.

Also read: Easy Banana Bars without Frosting

Serving Ideas for Chocolate Lava Cakes

Once your molten lava cakes are out, you have too many to serve them and decorate them.

Here’s how I would recommend you:

• Dust with powdered sugar
• Top with a scoop of vanilla ice cream (the cold cream melting on hot chocolate looks and tastes good)
• Drizzle with salted caramel sauce or ganache
• Add fresh raspberries or strawberries on the side
• A mint leaf on top for color

You can also use crushed pistachios. I personally like this dry fruit, and besides this, you can also try something else or serve it plain if you want to enjoy the full, rich flavor without anything else.

 

Flavor Variations You Can Try

Here are a few ways you can customize these chocolate lava cakes in muffin tins:

• Peanut Butter Lava Cake: You can just add 1 tsp of peanut butter in the center before baking your cakes. So, when you cut it, peanut butter melts will also come out with the chocolate.
• Mint Chocolate Lava: You can add peppermint extract to the batter for refreshing vibes.
• Mocha Lava: You can add more espresso powder and drizzle with coffee cream.
• White Chocolate Core: You can add white chocolate cubes in the middle before baking.

You see, there are too many variations that you can try. And besides this, you can also try something on your own; if you do so, let me know.

Also read: Mini Lava Cakes in Muffin Tins Recipe

Tips for Perfect Lava Cakes (So You Don’t Mess Up)

If you follow these tips, you will make sure that you are making perfect chocolate lava cakes in muffin tins.

• Don’t overbake: Even if you bake it for 1 extra minute, trust me, you will end up with Muffins instead of Lava Cakes, so you should be very careful.
• Use high-quality chocolate: It’s the main flavor, so don’t use cheap chocolate; they won’t give you the best taste.
• Grease your pan well: Otherwise, muffin tins may get sticky if you skip this part.
• Let them sit for 2–3 minutes after baking. If you flip them too soon, they might also fall apart.

 

Conclusion

This is one of my easiest-ever recipes for Chocolate Lava Cakes in Muffin Tins.

And trust me, when you make it at home, you won’t have to order these types of cakes from outside.

I also don’t think you will even consider buying ramekins because they are perfect in muffin tins.

Plus, you won’t need any fancy ingredients or equipment. Even if you are making it for the first time, you won’t face any difficulty.

Plus, you can customize its flavors, like you can make the peanut butter version, mint, or even matcha.

So now, grab your muffin tray and make this luxurious molten lava dessert in one bowl, one tray, and within a few minutes.

 

Frequently Asked Questions (FAQs)

Can I make these lava cakes ahead of time?

Of course, you can do that; you just don’t have to bake ahead of time.

You can prepare the butter, fill your muffin tin, cover it, and keep it in the fridge for around 24 hours.

When you are ready to eat, just bake them directly from the fridge, but you will have to bake them for an extra minute,

By doing so, you will get fresh, molten lava chocolate cakes in muffins on demand.

What if I overbake the lava cakes by mistake?

But don’t worry, it won’t taste really bad, too; it will still be good. 

However, it won’t just have molten inside; it will be like a rich fudge brownie muffin. 

So you can drizzle some ganache or serve it with ice cream to bring back the indulgent feel. But next time, you should bake less.

Can I freeze leftover lava cakes?

Yes, you can freeze the leftovers after baking chocolate lava cakes in muffin tins.

But, you have to wrap each cake with plastic wrap and freeze them.

And when you want to eat next time, you should reheat in a microwave for 30 to 40 seconds.

However, the center won’t be as runny. But still, it will be tasty and good to eat.