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Muffin Tin Molten Lava Cakes

Yields 12     adjust servings


  • 8 ounces semisweet chocolate chips
  • 1 stick unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1/2 teaspoon Cinnamon
  • 4 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 4 eggs, room temperature


  • 2 tablespoons of butter to coat muffin tin, melted
  • 1 tablespoon cocoa powder


  • Preheat oven to 375F.
  • In a small bowl, add your chocolate chips and butter.
  • Place the bowl over a small saucepan that has simmering water in it.
  • Allow the chocolate and butter to melt, stirring to mix it.
  • Add vanilla extract.
  • Sift 3 tablespoons of flour, cinnamon, salt, and sugar together.
  • Add the flour mixture to your chocolate mixture, mixing well with an electric hand mixer.
  • Add one egg at a time while mixing.  Make sure the previous egg is completely mixed before adding the next.
  • Once all eggs are added, mix until batter is creamy and has lightened in color.  This should take about 4 minutes.  Chill mixture for 15 minutes.
  • Mix your remaining flour with your cocoa powder.
  • Coat your muffin tin with your melted butter; Dust your cocoa/flour mixture into each muffin cup. Make sure you dust each cup completely, shaking out the excess.
  • Bring your chocolate mixture out of the fridge and fill each muffin cup with ¼ cup of batter.
  • Bake for 10-12 minutes.
  • Remove from oven and allow the muffin tin to cool for about 15 min.
  • Remove muffins carefully.

Recipe Notes

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