Chocolate Lava Cakes In Muffin Tins Recipe
These Chocolate Lava Cakes are indulgent, rich, gooey, and baked in muffin tins—perfect when you don’t have ramekins. Super easy and fast to make with minimal cleanup.
Ingredients
Core Ingredients:
- ½ cup 115g unsalted butter
- 4 oz 115g high-quality dark chocolate (60–70%)
- 2 large eggs
- 2 egg yolks
- ¼ cup 50g granulated sugar
- ⅛ tsp salt
- 2 tbsp 15g all-purpose flour
- 1 tsp vanilla extract
- ½ tsp espresso powder optional
Optional Garnishes:
- Powdered sugar
- Vanilla ice cream
- Salted caramel or ganache
- Raspberries or strawberries
- Mint leaf
- Crushed pistachios
Instructions
- Preheat oven to 425°F (218°C). Grease muffin tin with butter and dust with cocoa powder.
- Melt chocolate and butter together in a heatproof bowl using microwave or double boiler. Stir until smooth.
- In a separate bowl, whisk eggs, yolks, sugar, and vanilla until thick and pale.
- Slowly combine chocolate-butter mixture into egg mixture while whisking.
- Sift in flour, salt, and espresso powder (optional). Fold until thick and glossy.
- Fill muffin cups ¾ full.
- Bake for 8–10 minutes, until edges are set but center is jiggly.
- Cool for 2–3 minutes, run a knife around edges, and invert onto plates to serve.
Notes
You can add ½ tsp of espresso powder, it will make the chocolate flavor deeper and richer!