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Mini Lava Cakes (In Muffin Tin) Recipe

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★★★★★

4.8 from 141 reviews

These Mini Lava Cakes are rich, molten-centered chocolate treats baked in a muffin tin. With a crackling exterior and gooey, warm center, they are perfect for an impressive yet easy dessert. Made with bittersweet dark chocolate, cultured butter, and a hint of fleur de sel, these single-serving cakes deliver an indulgent experience in just minutes.

Ingredients

Scale

Chocolate and Butter

  • 200 g dark chocolate (bittersweet or semi-sweet, snapped into small pieces)
  • 70 g unsalted cultured butter (cut into cubes, plus more at room temperature to coat the tin)

Wet Ingredients

  • 4 free-range eggs

Dry Ingredients

  • 70 g cane sugar (or granulated sugar)
  • 50 g all-purpose flour
  • ½ teaspoon fleur de sel or flaky sea salt (if using fine sea salt, use ¼ teaspoon)

Instructions

  1. Prep the muffin tin: Preheat your oven to 430°F (220°C). Generously butter 8 muffin cups using room-temperature butter. Using the outer cups is recommended as they give more space to flip the cakes out cleanly.
  2. Melt the chocolate: In a small saucepan, melt the dark chocolate and butter together over the lowest heat, stirring gently and continuously until the mixture is smooth and glossy. Take care to melt low and slow to avoid scorching.
  3. Make the batter: While the chocolate is melting, whisk the eggs and sugar vigorously by hand or with a handheld mixer until pale, foamy, and most of the sugar has dissolved. Then sift in the flour, add the fleur de sel, and whisk again until the batter is smooth.
  4. Add the chocolate: Pour the melted chocolate mixture into the egg batter and whisk until fully combined. The batter will thicken slightly at this stage, which is normal.
  5. Fill the muffin tin: Divide the batter evenly among the 8 prepared muffin cups, filling each about three-quarters full to allow the lava cake to rise and form a molten center.
  6. Bake and serve: Bake the cakes for 7 minutes. Then let them rest in the tin for 2 minutes to allow the edges to set. To remove, place a cutting board or plate over the muffin tin and flip quickly but gently to release the cakes. Optionally dust with icing sugar and serve immediately for luscious molten centers.

Notes

  • Use good quality dark chocolate for the best flavor and texture.
  • Be careful not to overbake; the cake edges should be set but the center remain gooey.
  • Room temperature butter is best for greasing the muffin tin to ensure even coating.
  • For a different flavor, you can add a teaspoon of espresso powder to the melted chocolate.
  • Serve immediately for the best molten effect; reheating will cause the lava center to firm up.

Keywords: mini lava cakes, molten chocolate cake, chocolate dessert, easy baking recipe, dark chocolate dessert

Find it online: https://kitchenbyclara.com/mini-lava-cakes-in-muffin-tin-recipe/