These warm molten-centered chocolate cupcakes recipe makes a great dessert right after dinner! Serve them with some vanilla ice-cream or whipped cream, and you will keep wanting more!
Two most satisfying things combined together – molten chocolate and cupcakes. These cupcakes are packed with chocolate chunks in the center and melts during baking.
These cupcakes don’t pour out as it would in a molten lava cake, but they do have a gooey center that is rich and will be easily one of your family’s favorite. However, when served warm, the chocolate really will melt in your mouth.
The best part of this cupcake recipe is insanely simple to make with some of the most basic ingredients.
How to make (step-by-step)
Step 1: Mixing the ingredients
Begin by turning on the oven and preheat it to 375°F or 190°C. On a muffin tray, place 10 paper baking cups in it.
Add the margarine, sugar, egg, flour and cocoa powder into a large mixing bowl. Using a stand mixer or an electric hand whisk, beat the ingredients together until just smooth.
Step 2: Adding the chocolate
Pour half of the cake mixture into the paper baking cups. Then, proceed to make an indentation in the center of each cake batter using a teaspoon.
Break the chocolate evenly into 10 squares so that each paper cups get one chocolate. Place one piece of chocolate on top of each indentation, then spoon the remaining cake mixture on top to cover the chocolates.
Step 3: Baking
Put the cupcakes into the oven and bake for 20 minutes, or until well risen and springy to the touch.
Remove from oven and leave the cupcakes to cool for 2-3 minutes before serving. For decorations, you can dust the cupcakes with sifted icing sugar.
Recipes Questions & Quick Tips
I only have one muffin pan
If you only have one pan and this Molten-Centered Chocolate Cupcakes recipe calls for more cupcakes than your pan can make, you can cover the remaining cake batter and put it in the fridge. After you’ve finished baking the first batch, let the pan cool for about 15 minutes, then bake the remaining cake batter. Add an additional 1 to 2 minutes for the baking time.
How can I adjust the number of cupcakes?
You can double the amount of ingredients for 20 cupcakes or you can halve the amount for 5 cupcakes.
What are the best way to eat these cupcakes with?
Most of the time, you can just eat them plain while they’re still warm. However, if you need some extra kick in your cupcakes, you can topped them with vanilla ice cream which I guarantee you won’t regret about it. You can also make your own frosting and add it on top of the cupcakes that will double as a pretty decoration too!
Related Dessert Recipes
- 4oz margarine (110g)
- 4oz caster sugar (110g)
- 2 eggs
- 6oz self-raising flour (170g)
- 2 tbsp cocoa powder
- 4oz plain chocolate (110g)
- Icing sugar (for dusting)
- Preheat the oven to 375°F or 190°C. Put 10 paper baking cups in a muffin pan.
- Put the margarine, sugar, egg, flour and cocoa powder in a large bowl. Using an electric hand whisk or a stand mixer, beat together until just smooth.
- Spoon half of the mixture into the paper cups. Using a teaspoon, make an indentation in the center of each cake batter. Break the chocolate evenly into 10 squares and place a piece on top of each indentation, then spoon the remaining cake mixture on top to cover the chocolates.
- Bake the cupcakes in the oven for 20 minutes, or until well risen and springy to the touch. Leave the cupcakes for 2-3 minutes before serving warm, dusted with sifted icing sugar.
- You can change the number of cupcakes produced by doubling the amount of ingredients for 20 cupcakes or halving the amount of ingredients for 5 cupcakes.
- Serve them with vanilla ice cream for an even better experience!
Amount Per Serving: Calories: 264Total Fat: 14gSaturated Fat: 4gTrans Fat: 2gUnsaturated Fat: 9gCholesterol: 40mgSodium: 226mgCarbohydrates: 31gFiber: 1gSugar: 17gProtein: 4g