We’ve all heard of Molten Lava Cakes – the same decadence can be found in these Cupcakes topped with the most perfect and simple Chocolate Frosting.
It was only a matter of time before my chocolate addiction struck again. Out of nowhere I was in the mood for a molten lava cake over the weekend. I was also under the misconception that it would take me an eternity to make my own and almost didn’t bother to do any research regarding that amazing dessert. Once I learned just how easy it is to prepare it in the comfort of my own home, I was more than game. Wouldn’t you run into the kitchen if you knew that it takes less than 30 minutes and only 5 ingredients to indulge in the molten lava goodness? That’s exactly what I did.
But I didn’t leave it at the standard molten lava cake. I decided to turn the recipe into cupcakes and whip up a homemade chocolate frosting to go along with it. Because you can’t have a cupcake without a finger-lickin’ frosting. Plus, that meant more chocolate for meeeee!
The cupcake batter requires only one bowl, a wooden spoon and the following ingredients: chocolate, butter, confectioner’s sugar, eggs, and flour. It literally took me less than 5 minutes until I had the batter ready to go and I was just waiting for my oven to finish preheating. Once I’d filled the cupcake liners in the muffin tin with the wonderful chocolate batter, they went into the oven for 12 minutes.
When they come out, your cupcakes will look perfectly domed and you’ll be so proud of yourself. You might even wake up your hubby from his nap just to show him… But a couple of minutes later they will fall ever so slightly. Once this happens, rejoice! It means that you’ve achieved the molten lava center you’re striving for. Since the middle of the cupcakes isn’t completely solid, it’s not able to completely hold up the cupcake tops and things will sink. Just want to make sure you’re prepared. Slightly fallen cupcakes = utter deliciousness.
The first couple of minutes after the cupcakes come out of the oven, they will be at their ooziest (is that a word?). You could definitely stop here and have your way with them. Or you could wait another 15-20 minutes, give the frosting a whirl and make them look extra pretty and even more awesome. The center won’t be as runny, but will still be slightly warm, mega fudgy, and much easier to eat. You don’t have to worry about serving these to your friends & family and ending up with a big mess (especially if you’re serving these as a handheld treat) because of the molten lava center.
In order to keep things nice and easy, I also decided to mix up a frosting that literally takes seconds to make. I wasn’t feeling the whole buttercream thing that does require a fair amount of time. This chocolate frosting is quick, easy and yummey. Oh, and don’t forget about the chocolate chips for decorating. They’re essential and self-explanatory.
Enjoy, fellow chocolate lovers!
- 4 oz dark chocolate
- 1/2 cup (1 stick) unsalted butter
- 1 cup confectioner's sugar
- 2 large eggs and 2 egg yolks
- 6 tablespoons all-purpose flour
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups confectioner's sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/3-1/2 cup whole milk
- semisweet chocolate chips, for decorating
- Preheat oven to 425 degrees F. Line a muffin pan with 6 cupcake liners.
- 1. In a medium bowl, combine chocolate and butter. Place in the microwave and heat in 30 second intervals until both are completely melted. Stir to combine.
- Add confectioner's sugar and stir to combine as well. Mix in eggs and egg yolks and incorporate. Finally, fold in flour until smooth.
- 2. Divide batter evenly into the prepared muffin cups. Place in the oven and bake for 12 minutes or until edges appear to be set (center will be soft). Remove from the oven and let stand for 5 minutes. Remove cupcakes from the muffin pan to a wire rack and let cool for another 15-20 minutes (cupcakes can be somewhat warm to the touch, but not too warm so the frosting won't melt).
- 3. Once the cupcakes have cooled, prepare the frosting. Using your stand mixer, cream together butter and confectioner's sugar. Add cocoa powder and vanilla and stir to combine. Add whole milk in increments until frosting is smooth and creamy (I added the whole 1/2 cup, but you might not need quite that much).
- 4. Fill a large piping bag fitted with a medium star tip and pipe frosting onto each cupcake. Garnish with chocolate chips. Best served immediately or on the same day.
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My jaw dropped upon seeing those cupcakes. It’s still on the floor, somewhere. My, these cupcakes are stunning. I would love to sink my teeth into that chocolate gooeyness.
These look incredible, Kathi! I wish I could write some sort of useful, constructive comment but there is drool all over my keyboard. Nom nom nom!!! Pinning. 🙂
Those look incredible! So chocolaty and rich, mmmm 🙂
YUM! That burst of chocolately goodness inside the cupcake looks so decadent and delicious! Plus, the cupcake looks so moist and fluffy. I will definitely be trying these ASAP! Thanks for sharing! 😀
I was just wondering if the gooey centre would work as well if the cupcakes were left to cool and given as a present the next day?
Oh, I can’t wait to make these for my birthday! I love that there are 6 here, so I can double it if I want extras or not. They’re gonna be so great.