Name: Chocolate Lava Cakes Recipe
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) butter, room temperature, plus more for muffin tins; Unsweetened cocoa powder, for dusting; 1/2 cup (100 g) granulated sugar; 6 large eggs, room temperature; 1 tsp pure vanilla extract; 1 cup (120 g) all-purpose flour; 2 tsp espresso powder; 1 tsp kosher salt; 2 2/3 cups semisweet chocolate chips, melted; Confectioners’ sugar, for dusting; Vanilla ice cream

Ingredients

1/2 cup (1 stick) butter, room temperature, plus more for muffin tins

Unsweetened cocoa powder, for dusting

1/2 cup (100 g) granulated sugar

6 large eggs, room temperature

1 teaspoon pure vanilla extract

1 cup (120 g) all-purpose flour

2 teaspoons espresso powder

1 teaspoon kosher salt

2 2/3 cups semisweet chocolate chips, melted

Confectioners’ sugar, for dusting

Vanilla ice cream, for serving (optional)

Instructions

Step 1: Preheat the oven to 400°F. Generously grease a standard 12-cup muffin tin with butter, then dust it with cocoa powder, tapping out any excess.

Step 2: In a large bowl, use an electric mixer on medium-high speed to beat the granulated sugar and 1/2 cup butter until fluffy and smooth.

Step 3: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.

Step 4: Gradually beat in the flour, espresso powder, and kosher salt until just combined and smooth.

Step 5: Fold the melted chocolate into the batter with a spatula until fully incorporated. Divide the batter among the prepared muffin cups, filling each one-half to three-quarters full.

Step 6: Bake for 7 to 9 minutes, until the tops no longer jiggle when shaken gently. Remove from the oven and let rest for 5 minutes.

Step 7: Place a large baking sheet on top of the muffin tin and carefully flip both pans together to invert the cakes onto the sheet. Quickly transfer the cakes to serving plates with the bottom side up.

Step 8: Dust the cakes with confectioners’ sugar and serve warm. Add a scoop of vanilla ice cream on the side if desired.

Tips & Variations

Use room temperature eggs and butter to ensure a smooth batter and even baking.

Try adding a pinch of cinnamon or chili powder to the batter for a subtle spice twist.

If you don’t have espresso powder, you can replace it with instant coffee granules or omit it; it enhances the chocolate flavor but is optional.

For a dairy-free version, substitute butter with coconut oil and use dairy-free chocolate chips.

Storage

Chocolate lava cakes are best enjoyed fresh, but you can refrigerate leftover cakes in an airtight container for up to 2 days. Reheat gently in a microwave for about 15-20 seconds to restore some of the molten center warmth. For longer storage, freeze the unbaked batter in muffin tins, then bake directly from frozen, adding a couple of extra minutes to the bake time.

FAQs

Can I make chocolate lava cakes ahead of time?

Yes, you can prepare the batter and freeze it in muffin tins. When ready to serve, bake from frozen, adding a few extra minutes. This lets you enjoy fresh lava cakes without the last-minute effort.

How do I know when the lava cakes are done?

The tops should be set and no longer jiggle when you gently shake the pan, but the centers remain soft. Baking them 7 to 9 minutes usually achieves this molten texture.