Mini Lava Cakes in Muffin Tins
Gooey, rich, and irresistibly small , these mini lava cakes in muffin tins are perfect for portion control, fancy desserts, or a midnight chocolate fix, they are quick to bake and fun to serve.
Ingredients
Ingredients
- 1/4 cup 60g unsalted butter
- 3 oz 85g high-quality dark chocolate (60 to 70% cocoa)
- 1 whole egg
- 1 egg yolk
- 3 tbsp 40g granulated sugar
- 1 tbsp all-purpose flour
- 1/4 tsp vanilla extract optional
- Pinch of salt
Optional Add-ins
- 1/4 tsp espresso powder
- Pinch of cayenne or cinnamon
Instructions
Prep the Pan
- Preheat oven to 425°F (218°C).
- Grease mini muffin tin cups with butter or spray.
- Optional: dust each slot with cocoa powder.
Melt Chocolate and Butter
- In a small bowl, add 3 oz chopped dark chocolate and 1/4 cup butter.
- Microwave in short bursts or use a double boiler.
- Stir until melted and smooth. Cool slightly.
Whisk Eggs and Sugar
- In another bowl, whisk 1 egg, 1 egg yolk, 3 tbsp sugar, and 1/4 tsp vanilla (if using).
- Beat until slightly thick and pale.
Combine Wet Ingredients
- Slowly pour in the melted chocolate-butter mix while whisking.
- Mix until fully combined and smooth.
Add Dry Ingredients
- Sift in 1 tbsp all-purpose flour, a pinch of salt, and optional espresso/cinnamon.
- Fold gently until just combined.
Fill the Muffin Tins
- Spoon batter into muffin cups, about 3/4 full.
- You’ll get about 8–10 mini cakes.
Bake
- Bake at 425°F for 5–6 minutes.
- Edges should look set; center should jiggle slightly.
Step 8: Cool and Release
- Let sit for 1–2 minutes.
- Run a knife around the edges and gently invert onto a tray.
Notes
For a guaranteed molten center regardless of timing, drop a small frozen disc of chocolate ganache into the middle of each cup of batter before baking.