Mini Lava Cakes in Muffin Tins Recipe (Perfect Gooey Dessert)

Sometimes, we don’t want to have a full-size lava cake because we are too heavy. But you want to have a few bites of rich chocolatey goodness without feeling too full. So, this is where you can make mini lava cakes in muffin tins. 

I made molten cakes a few days ago using some chocolate leftovers and a muffin tray. 

These cakes are gooey from the inside and soft from the outside, and because of their size, you can literally pop one in your mouth, as they are too small. 

Besides this, you can make them for parties, desserts, gifting someone, or even for midnight snacks. When you wanna have something but not a big one. 

However, in this post, I will show you how you can make these mini lava cakes in muffin tins step by step, what ingredients you wanna use, how you can customize them, and give you some serving suggestions.

 

Why Mini Lava Cakes are Better Than Full-Sized Ones Sometimes

If you make these mini lava cakes in muffin tins, it will help you control portion size. 

When you have full lava kegs, they are rich, so you might eat too much, especially after dinner, when it is delicious. 

On the other hand, mini cakes are perfect when you’re trying to control yourself. Although you can still have 1, 2, or 5 cakes, It’s all up to you.

Secondly, these mini lava cakes in muffin tins bake a little faster. You can make them ready in around 5 to 6 minutes. 

In that time, you will achieve the gooey lava in the center, so you won’t have to stand in your kitchen for 15 minutes, like when you make the regular full-size version.

Thirdly, because they are tiny or mini, that’s why they look adorable on dessert trays.

So you can serve for date night parties, serving guests because these mini lava cakes look so fancy and professional, and on top of that, you don’t have to add anything extra.

And the last thing, your kids will love it, especially if you don’t want them to eat a big lava cake, so you can give this mini cake in their little or mini hands.

Also read: Copycat Crumbl Semi Sweet Chocolate Chip Cookies 

Essential Ingredients You’ll Need for Mini Lava Cakes

You have to use almost the same ingredients that we use in regular lava cakes.

But you just have to adjust the size and texture. 

Here is everything you will need to get about 8 to 9 mini lava cakes if you are using a mini muffin pan.

• 1/4 cup (60g) unsalted butter: This will add that rich flavor and help melt the chocolate.
• 3 oz (85g) high-quality dark chocolate (60–70%): You should go for high-quality chocolate; brands that I like are Ghirardelli, Lindt, or Callebaut for best results.
• 1 whole egg + 1 egg yolk: It will help you achieve structure and a custardy texture inside the cake.
• 3 tbsp (40g) granulated sugar: Important for sweetness and balance.
• 1 tbsp all-purpose flour: add just enough to help the cake hold together but still stay molten. Don’t add too much or less.
• 1/4 tsp vanilla extract: It is optional, but it will give you a round chocolate flavor.
• Pinch of salt: It is important to boost the flavor and balance sweetness.

Optional Add-ins:

If you wish, you can try.

• Espresso powder (1/4 tsp) for deep chocolate flavor.
• Cayenne or cinnamon pinch if you want a little warm kick.

Ingredient Substitutes (Dairy-Free, Sugar-Free, or More Sweet)

In case any of the ingredients that I have mentioned aren’t available to make the mini lava cakes in muffin tins, then here are some variations that you can try:

• Butter substitute: You should use refined coconut oil for a dairy-free version. It will melt the chocolate well and give a light coconut aroma.
• Chocolate: You can use semi-sweet, milk chocolate, or white chocolate for a twist; both are good. However, If you are using white chocolate, then consider reducing sugar.
• Flour substitute: Almond flour can work, though the texture will be a little more crumbly.
• Sugar substitutes: You can try using maple syrup, honey, or monk fruit sweetener. But make sure to adjust the quantity so it doesn’t overpower the balance.

Also read: 3 Ingredient Chocolate Mousse Without Eggs

How to Make Mini Lava Cakes in Muffin Tins – Step-by-Step Recipe

Now, you know all the ingredients. So, let me walk you through every step of making mini lava cakes in a muffin tins that I personally used when I made it for myself.

Step 1: Prep the Mini Muffin Pan

You want to preheat your oven to 425°F (218°C).

Then, take your mini muffin pan. Then, grease each cup generously with melted butter or baking spray. 

I’d also suggest you try cocoa powder dust inside each slot so the cakes release easily and don’t stick.

If you’re using silicone trays, it will make everything easier. But still greasing is still important.

Step 2: Melt the Butter and Chocolate

Take a small bowl and add chopped dark chocolate and butter.

Melt it using a microwave in short 20-second bursts, or use a double boiler method (bowl over simmering water). 

However, you want to stir after each round until completely smooth, shiny, and slightly thick.

Then, let it sit for 2 to 3 minutes so it can cool down a little before you mix it with eggs.

Step 3: Whisk Eggs and Sugar

Now, take another bowl and whisk together the following ingredients:

• 1 egg
• 1 egg yolk
• 3 tbsp sugar
• Vanilla extract (optional)

Beat them until they get a little thick and pale. 

You won’t need electric beaters for that. I did it with my hands.

This step will make the batter fluffy and light.

Step 4: Combine Wet Ingredients

Now, slowly pour the chocolate-butter mixture into the egg-sugar mixture. 

But keep whisking as you pour. Otherwise, eggs will cook from the heat, which we don’t want.

Keep mixing until everything is dark, smooth, and well combined.

Step 5: Add Flour and Salt

Sift in 1 tbsp of flour and a pinch of salt. 

And, If you’re using espresso powder or cinnamon, you can also add that now.

Then, use a spatula and fold the batter until just combined. But don’t overmix; otherwise, it will get too dense.

Your batter should look thick, shiny, and smell like a rich, dark chocolate cake batter.

Step 6: Spoon Into Mini Muffin Cups

Now, spoon the batter into the muffin cups, filling each about 3/4 full. 

Don’t overfill because they rise a little while baking.

You’ll get around 8 to 10 mini lava cakes from this batch. 

However, you can double or triple the recipe if you’re serving a bigger crowd, if on a birthday party, anniversary, or something.

Step 7: Bake for 5–6 Minutes

Place your muffin pan in the preheated oven and bake for 5 to 6 minutes; and that’s the maximum time.

The edges should look set and firm, but the center should still be a little soft. You can also tap the pan and see if the centers jiggle a bit; if so, it’s perfect.

Do not overbake your mini lava cakes in muffin tins, or you’ll lose that molten lava inside.

Step 8: Cool and Release Carefully

Finally, you can remove your cakes from the oven and let them sit for 1 to 2 minutes only. Not more.

Then, run a small knife or offset spatula around the edges of each mini-cake. 

Take a tray or plate and gently invert them. You can tap lightly, and they’ll come out quickly (especially if you’d be using grease); I recommend you do it.

However, If your cakes feel stuck, you should let them sit for another minute and try again.

Also read: Easy Banana Bars without Frosting

Serving Suggestions for Mini Lava Cakes

These mini molten cakes are delicious on their own; you can eat them.

However, here’s how you can serve them in a fancier, more indulgent way, especially when making them on a special day:

• Dust with powdered sugar: It is simple and classic. It will only give a nice snow-dusted look and a little sweetness on top.
• Add a tiny scoop of vanilla bean ice cream beside it: It’s a hot-and-cold contrast that always works. The molten lava center will meet cold ice cream, so it’ll taste next level.
• Top with whipped cream and drizzle with melted chocolate. You should serve it, especially for parties or guests. You can also use caramel or raspberry sauce for color and taste.
• Serve with fresh berries: You have strawberries, raspberries, or blueberries. They will add freshness and a little tart contrast to the rich chocolate flavor.
• Add mini sprigs of mint: Especially if you are planning to make them on social events or birthdays, a tiny green mint on top will look so elegant.

Lastly, if you’re just eating them alone in your kitchen, then you can also grab two tops with nothing and eat them warm straight from your hand. 

Zero judgment here. I did that, too, when I made these mini lava cakes in a muffin tins recipe.

 

Mini Lava Cake Variations You Can Try

If you want to try this recipe in the future but also don’t want to stick to the same old chocolate flavor every time.

So, here are a few creative variations you can totally try:

1. Peanut Butter Lava: You can just add ½ teaspoon of creamy peanut butter in the center of each batter cup before baking. When you bake it completely, it’ll ooze out like a gooey chocolate-peanut surprise.
2. Mocha Espresso Mini Lava: Add ½ tsp of espresso powder in the batter and a dusting of instant coffee on top. It pairs really well with whipped cream and makes it a little fancy-coffee style.
3. White Chocolate Raspberry Center: before baking, you can drop a frozen raspberry and a white chocolate chip into the center. It will melt into a tangy-sweet creamy bite.
4. Spicy Dark Chocolate Kick: Consider adding a pinch of cayenne pepper and cinnamon to the batter. It is Inspired by Mexican chocolate. And it will give you a warming hit and work amazingly with cold toppings.
5. Mint-Chocolate Combo: Just add a drop of peppermint extract in the batter and crushed candy cane or Andes mints on top, especially if you want a wintery twist.

Btw you can also split your batter and try 2 to 3 flavors in one batch. So every cake will have its own surprise.

Also read: Sugar Free Hot Chocolate Recipe with Cocoa Powder

How to Store and Reheat Mini Lava Cakes

Although I personally like these mini lava cakes in muffin tins when they are warm and fresh out of the oven.

However, if you have some extras or you want to make them ahead, here is what you can do to store them properly.

To store: First, let your cakes cool completely, and then you should place them in an airtight container. But make sure to separate layers with parchment paper. 

You can store it in the fridge for up to 3 days.

To freeze: You want to wrap each cooled cake individually in plastic wrap and store it in a freezer-safe bag. By doing so, they will stay good for about 2 months.

To reheat: You should microwave each mini lava cake for 15–20 seconds. 

That’s usually enough to warm it up and soften the center again.

However, If your cakes were frozen, let them sit at room temp first for 15 minutes before microwaving.

Note: When you reheat lava cakes, they won’t be as gooey in the center as fresh-baked ones. That’s why I’d suggest you make them fresh.

 

Pro Tips for the Perfect Mini Muffin Tin Lava Cakes

Here are some things that I personally do for perfect cakes.

• Use high-quality chocolate. It will affect everything, such as the flavor, texture, and even the way it melts.
• Grease and dust your muffin tin properly. It will help release the mini cakes without breaking.
• Chill the batter for 5–10 minutes before baking if your kitchen is warm. It can help set the outside quicker, keeping the inside molten.
• Don’t overfill each muffin cup. ¾ full is enough. Overfilled ones will overflow and get cakey.
• Watch the oven carefully. Even one extra minute will overbake these mini cakes because they’re so tiny.

Btw if a few of these cakes break while you’re taking them out, you can just call them “mini lava brownies” and serve them with ice cream. 

 

Conclusion

These Mini Lava Cakes in Muffin Tins aren’t just cute in appearance.

But they’re good at eating, very easy to make, and way quicker than regular ones. 

You can make them for a family dinner, a date night, or just for yourself, this recipe.

I personally found their gooey center pretty good; the soft cake outside and the rich, melty bites are also delicious.

Besides this, you can customize these mini cakes and make them spicy, minty, peanut butter, or fruity.

So now you can grab your muffin tray and your chocolate stash and start baking these mini lava cakes.

 

Frequently Asked Questions (FAQs)

Here are some important questions and their answers about these mini cakes.

Can I use regular-sized muffin tins instead of mini muffin trays?

Yes, you can do that, but the baking time will be different. The regular Muffin Tins will take around 8 to 10 minutes, while these mini Lava Caps Muffins will take around 5 to 6 minutes. 

However, you wanna keep an eye on it so you don’t overpack the center. Otherwise, it will ruin the lava effect.

How do I know if the mini lava cakes are done?

You can look for the sign.

When they are done, their edges will look set, and the center will be a little soft and kind of jiggly. 

On the other hand, if they look firm all over, it means you have overbacked them. 

Also, when you invert them and cut them into one, you should see the chocolate lava coming out. If it does, you have backed them properly.

Can I make the batter ahead of time?

Yes, you can prepare the butter ahead and store it in a fridge for up to 24 hours. 

But let it sit at room temperature for about 20 minutes before baking. This is a great option if you are preparing for a party or want to bake them fresh later.