Easy Molten Chocolate Lava Cakes Made In A Muffin Tin Recipe

I recently experimented with a Chocolate Lava Cake Muffin Tin using semisweet chocolate, unsalted butter, fresh eggs with extra yolks, and granulated sugar. I folded in sifted all-purpose flour, a pinch of salt, and vanilla extract. Every bite offers an intriguing mix of decadence and a subtle balance of flavors that keeps me curious.

I recently came across a super easy twist on chocolate lava cakes that really got me excited to try something new in my muffin tin. I mix together 4 oz of roughly chopped semisweet chocolate with 1/2 cup unsalted butter, that’s been cubed and left at room temp for a while.

Then I whisk in 2 large eggs plus 2 extra yolks and 1/3 cup granulated sugar to create a rich, custardy base. After that I carefully fold in 1/4 cup sifted all-purpose flour, a pinch of salt, and 1/2 tsp vanilla extract.

This recipe reminded me a bit of those mini chocolate bundt cakes and even some inventive chocolate cupcakes with espresso powder I bumped into online. It’s simple but has this surprising molten center that makes you think of all your favorite lava cake recipes without being overcomplicated.

Give it a try and let the gooey magic happen!

Why I Like this Recipe

I like this recipe becuz it’s really simple to make and doesn’t require a lot of fancy ingredients. I get to melt chocolate and butter together in the microwave which is fast and kinda fun.

I also love how the cakes come out with soft, gooey centers while the edges are set. It gives me this awesome texture contrast every time i take a bite.

Another thing i really appreciate is the flexibility it offers. Whether i dust them with powdered sugar or serve them with a scoop of ice cream, i can always tweak it to suit my mood.

Lastly, using a muffin tin makes it easy to portion out the treat so i can share them with friends or just enjoy one as a little personal indulgence.

Ingredients

• Semisweet chocolate: rich in antioxidants and healthy fats, it gives a deep cocoa flavor.
• Unsalted butter: creamy, high in fat and flavor, helps keep the cake moist overall.
• Eggs: an excellent protein source that adds structure and a velvety richness to the batter.
• Granulated sugar: provides sweetness and creates a tender crumb while balancing flavors.
• All-purpose flour: mostly carbohydrates, it’s essential for structure and a light texture.
• Pinch of salt: intensifies the flavors while balancing the sweetness in every bite.
• Vanilla extract: adds a subtle aroma and warm, sweet notes that lift the overall flavor.

Ingredient Quantities

• 4 oz semisweet chocolate, chopped roughly
• 1/2 cup unsalted butter, cubed and at room temp
• 2 large eggs plus 2 extra egg yolks
• 1/3 cup granulated sugar
• 1/4 cup all-purpose flour, sifted well
• A pinch of salt, just a little bit
• 1/2 tsp vanilla extract

How to Make this

1. Preheat your oven to 425°F and grease the muffin tin with butter so the cakes wont stick.

2. In a microwave safe bowl, combine the 4 oz of chopped semisweet chocolate with the 1/2 cup cubed unsalted butter. Microwave in 30-second bursts stirring in between until the mixture is smooth and melted.

3. In another medium bowl, whisk the 2 large eggs, 2 extra yolks, 1/3 cup granulated sugar, a pinch of salt, and 1/2 tsp vanilla extract until it gets a little frothy.

4. Slowly pour the melted chocolate and butter into the egg mixture while stirring gently to keep the eggs from cooking too fast.

5. Sift the 1/4 cup all-purpose flour into the chocolate mixture then fold it in carefully until there are no lumps.

6. Divide the batter evenly among the muffin tin cups, filling each about 3/4 full.

7. Place the tin in the oven and bake for about 10-12 minutes. The edges should be set but the center still looks a bit soft and gooey.

8. Remove the tin from the oven and let the cakes cool in the tin for a minute before trying to remove them.

9. Run a small knife along the edges if needed then gently lift each cake from the tin.

10. Serve warm with a sprinkle of powdered sugar or a scoop of ice cream if youd like an extra treat. Enjoy!

Equipment Needed

1. Oven for preheating and baking
2. Muffin tin for holding the batter
3. Microwave safe bowl for melting the chocolate and butter
4. Microwave for heating the chocolate mixture
5. Medium mixing bowl for whisking the eggs, sugar, salt, and vanilla extract
6. Whisk for mixing the wet ingredients
7. Sifter for the all-purpose flour
8. Stirring utensil (like a spoon or spatula) for combining the mixtures
9. Small knife for loosening the cakes from the muffin tin edges

FAQ

Easy Molten Chocolate Lava Cakes Made In A Muffin Tin Recipe Substitutions and Variations

• If you don’t have unsalted butter, you can use salted butter instead but ease off on the added salt a bit.
• You can swap semisweet chocolate for bittersweet or dark chocolate, though you might want to adjust the sugar if it’s too bitter.
• If you ran out of granulated sugar, try using light brown sugar but note it might give a slightly richer flavor.
• No all-purpose flour? Cake flour or a good gluten-free blend can work too, though you might need a little extra if the batter seems too loose.

Pro Tips

1. Make sure your butter is really at room temperature before you start. If its too cold, the mixture can end up lumpy and it might not blend well with the eggs.
2. When you melt your chocolate and butter in the microwave, stir it in between every 30 seconds so it doesnt overcook or burn. This keeps the mixture smooth which is super important for the texture.
3. Slowly add the melted chocolate to the eggs instead of pouring it in too fast. Doing it slowly helps prevent the eggs from cooking too much and ending up scrambled, which can mess up the final texture.
4. Don’t worry if the center looks a bit gooey after baking. Letting the cakes rest for a minute in the pan makes them easier to remove, plus that slight gooeyness is what makes them extra yummy!