Chocolate Lava Cupcakes

Who doesn’t love a warm, gooey, chocolatey dessert?

These Chocolate Lava Cupcakes are a game-changer!

They look fancy, but they’re surprisingly easy to make—and they’re sure to impress your family or guests.

The best part?

When you cut into the cupcake, that warm chocolate lava spills out.

Kids think it’s magic, and let’s be real, adults do too!

This recipe is perfect for a special family dessert, a date night, or when you just need some chocolate comfort.

Let’s get baking—you’re going to love this one!

What You’ll Need

Ingredients

4 oz (113g) semi-sweet chocolate (chopped or chips)
½ cup (1 stick) unsalted butter
1 cup powdered sugar
2 large eggs
2 large egg yolks
6 tablespoons all-purpose flour
½ teaspoon vanilla extract
Pinch of salt
Powdered sugar (optional, for dusting)
Fresh raspberries or vanilla ice cream (optional, for serving)

Tools

Muffin tin
Silicone cupcake liners or nonstick spray
Mixing bowls
Whisk
Spatula
Measuring cups and spoons
Microwave-safe bowl or double boiler

Pro Tips

Use quality chocolate. The better the chocolate, the richer your lava center will taste.
Prep your tin well. Silicone cupcake liners are easiest, but if you’re using a regular tin, grease it thoroughly to prevent sticking.
Don’t overbake. The key to the molten center is pulling them out just before they look completely set.
Make them fresh. These are best eaten warm and gooey, right out of the oven.
Test one first. If you’re serving these for a special occasion, bake one as a test to nail the timing on your oven.

Tools Needed

Muffin tin
Silicone cupcake liners or nonstick spray
Whisk
Spatula
Mixing bowls
Microwave-safe bowl or double boiler
Measuring cups and spoons

Substitutions and Variations

Dairy-Free: Use vegan butter and dairy-free chocolate.
Gluten-Free: Swap all-purpose flour for a gluten-free 1:1 baking flour.
Flavored Centers: Add a teaspoon of peanut butter, Nutella, or caramel sauce to the center before baking for a fun twist.
Extra Decadence: Serve with whipped cream, vanilla ice cream, or berries on the side.

Make-Ahead Tips

You can mix and portion the batter into the muffin tin up to 24 hours in advance. Just cover and refrigerate, then bake when ready. You might need to add an extra minute or two to the baking time if they’re chilled.

How to Make Chocolate Lava Cupcakes

1. Melt the Chocolate and Butter

In a microwave-safe bowl or double boiler, melt the semi-sweet chocolate and butter together until smooth. Stir frequently to avoid burning.

2. Mix in the Sugar

Whisk the powdered sugar into the melted chocolate mixture until smooth and well combined.

3. Add Eggs and Vanilla

Add the eggs, egg yolks, and vanilla extract to the bowl. Whisk until smooth and creamy.

4. Fold in Flour and Salt

Gently fold in the flour and a pinch of salt until just combined. Don’t overmix!

5. Portion into Muffin Tin

Grease your muffin tin or line it with silicone cupcake liners. Divide the batter evenly between 6 cups.

6. Bake

Bake at 425°F (220°C) for 10-12 minutes. The edges should be set, but the centers will still look slightly soft.

7. Serve Warm

Let the cupcakes cool for 1-2 minutes, then carefully remove them from the tin. Dust with powdered sugar and serve immediately with raspberries or ice cream.

Leftovers and Storage

If you somehow have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave for about 15-20 seconds to bring back the gooey center.