These Molten Chocolate Cupcakes are bite-sized versions of classic molten lava cake. Frost or serve warm with vanilla ice-cream for a delicious dessert.
This recipe combines two of my favorite things: molten chocolate and cupcakes. My husband who swears he hates chocolate (so he says) will eat the entire pan if I let him. The thing that is great about these cupcakes is that you still have the gooey center but the molten chocolate doesn’t pour out when you go to bite into it like it would in a molten lava cake. These cupcakes aren’t overly rich, as the chocolate center is only a tablespoon but it elevates this cupcake just enough to make it our family favorite.
The first time I made this recipe was for a bake-off in Denver. My husband thought I was crazy using a recipe I had never made, but I knew that this was a lethal combination. And I was right! But my favorite part of this cupcakes combination is that fact that it makes incredible mini-cupcakes! Bite-sized molten chocolate cupcakes…who would have thought?! A great chocolate pick me up for any time, any season, and anyone… unless you don’t like chocolate, right honey? (Wink, wink)
Enjoy! XOXO San
How do you make Molten Chocolate Cupcakes?
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In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
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Preheat oven to 350 degrees. Place 15 cupcakes liners in a cupcake pan.
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Mix all cupcake ingredients together until well blended. Fill cupcake liners 2/3 full with batter. Scoop a tablespoon of the chocolate mixture and push into the center of each cupcake.
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Bake for 20-25 minutes.
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After the cupcakes have cooled, frost with your favorite icing. OR you could place a dollop of vanilla bean ice-cream on top of each molten cupcake a few minutes it gets out of the oven. YUM!
My favorite kitchen tools used to make Molten Chocolate Cupcakes:
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MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes have been essential in my kitchen. I prefer Pyrex because of its durability.
MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.
MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.
Try my classic Molten Chocolate Cake next!
Don’t forget to pin this Molten Chocolate Cupcakes recipe to your favorite Pinterest board to save for later!
Molten Chocolate Cupcakes
Ingredients
Molten Filling
- 1/2 cup whipping cream
- 1 cup semi-sweet chocolate chips
Cupcakes
- 1 1/2 cups flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup cocoa powder
- 1/2 cup oil
- 1 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon vinegar
Instructions
- In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
- Preheat oven to 350 degrees. Place 15 cupcakes liners in a cupcake pan.
- Mix all cupcake ingredients together until well blended. Fill cupcake liners 2/3 full with batter. Scoop a tablespoon of the chocolate mixture and push into the center of each cupcake.
- Bake for 20-25 minutes.
- After the cupcakes have cooled, frost with your favorite icing. OR you could place a dollop of vanilla bean ice-cream on top of each molten cupcake a few minutes it gets out of the oven. YUM!
My review: It combines two of my favorite things, I think we will leave it there. I will note that I usually double this recipe as it only makes 15 regular cupcakes and between 30-45 mini depending on the size of your pan.
Kids review: Hands down their favorite cupcakes that I make. They love these cupcakes. In fact, most of the time we don’t even frost them and just eat them plain or topped with vanilla bean ice-cream.
Husband’s review: Hands down his favorite cupcake or cake EVER! (with no frosting of course, but served warm)
These would be great for my bunco party tonight!!! Thanks for sharing and also thanks for cohosting with me!!!!
Thanks for having me – I will continue to share your site and link parties! If you ever need a co-host again, give me shout. xoxo San
I absolutely love molten cakes, and have been trying to find a really good recipe. I am pinning for later! 🙂
This looks DELICIOUS! Pinning for a treat later 🙂
YUM! I love Chocolate Molten Lava Cake and these cupcakes sound so good! I am pinning these for sure and trying them out soon. I came over from the DBB!
Emily
OMG! Love this. I just had an awesome Molten Cake a month ago while on vacation and have been meaning to make one since. Now I finally have a recipe! Pinning. 🙂 Love your blog!
So, I will now have to post my Molten Lava Cake it is to die for. But this Molten Cupcake is amazing, it isn’t like the cake where the molten pours out but the gooey center is amazing! Can’t wait for you to try it.PS: was on your blog this morning and love it!
Okay I have got to make these!!!
hi! I was wondering about the mini or bite sized cupcakes, how long would they take to bake? Would I be the same time it shorter? I’m so excited to make this recipe! It looks simple and sweet 😉
Yes, you will need to reduce the time, depending on your oven check around 8 minutes, then go from there, I usually pull them out about 12 minutes. xo San