One of my absolute favorite desserts to have at a restaurant is a lava cake. I really wanted to try to make them at home, but I knew how much of a mess it would be for my little ones to eat. After thinking about it for a little while, I came up with the idea for mini cupcake tin lava cakes. Luckily, they came out exactly as I hope they would. They had that delicious lava cake flavor and center, but it was so tiny there wasn’t too much ooze and mess.
One thing I loved was how easy it was to make these lava cakes. The whole process took me around 30 minutes from prep to finish.
Mini Cupcake Tin Lava Cakes
I started out by preheating my oven to 400 degrees, and spraying my cupcake tin with non-stick spray. Once that was done I melted my chocolate and butter together in a glass bowl using the double boiler method.
A double boiler is when you fill a pot about 1/4 of the way with water, put a bowl that fits on top filled with the chocolate and butter, and slow mix them together as the water boils underneath.
Once the chocolate is melted, I take it off the boiling water pot, and add in the powdered sugar. Once that was fully combined I added in the eggs and egg yolks. Followed that with mixing in the cocoa powder and flour.
I let the lava cakes cook for 8 minutes. They should be firm and cake like on the outside, but still jiggly in the middle. Carefully remove them from the cupcake tin after a few minutes. I made the mistake of trying to flip them out and a few of them lost their chocolate ooze. I was devastated. For the rest I used a knife around the edges, and carefully lifted them up and out. I turned them upside down and covered them in powdered sugar.
These lava cakes were approved by me, both of my little ones, and my brother-in-law AJ. It’s safe to say that you’ll most likely love them as well.
You can check out a delicious brownie recipe here.
What’s your favorite restaurant dessert?
- 1 C Semi Sweet Chocolate Chips
- 3/4 C Butter
- 1 1/2 C Powdered Sugar
- 3 Eggs
- 3 Egg Yolks
- 1/2 C + 1 Tbsp Flour
- 3 Tbsp Cocoa Powder
- Preheat oven to 400
- Spray cupcake tin with nonstick spray
- Melt chocolate chips and butter with the double broiler method (or in the microwave)
- Add powdered sugar to melted chocolate and combine
- Mix eggs and egg yolks into mixture
- Add flour and cocoa powder, stir until all combined
- Evenly distribute between the 12 cupcake spots
- Bake for 8 minutes
- Serve fairly quickly after they are finished