This chocolate lava cake recipe will have everyone oohing and aahing when the warm chocolate filling oozes like lava out of delicious chocolate cupcakes.
Preheat oven to 450℉. Butter and flour 4 six ounce ramekins. If desired, you can use nonstick spray instead of butter. You can also dust the ramekins with cocoa powder instead of flour, if you like.
Put butter and chocolate in a small microwave safe bowl. Microwave at high power for 30 seconds. Stir well. Continue to microwave in 15 second increments, stirring well each time until butter and chocolate are melted and blended together. Allow mixture to cool for 5 to 10 minutes.
In medium sized bowl, whisk together the eggs, egg yolks, and sugar until frothy and pale yellow. Gradually stir the chocolate mixture into the egg mixture. Quickly beat in the flour; mix just until combined.
Divide the batter evenly between the 4 ramekins. Set the ramekins on a baking sheet for ease in transferring.
Bake for 10 minutes until the sides are set and the middle appears jiggly. It should not be like batter in the middle but do not over bake.
Allow to cool for 1 minute before inverting onto serving plates. Let stand 10 seconds before carefully removing the ramekin.
Dust with confectioner’s sugar, if desired. Serve warm with a scoop of vanilla ice cream and fresh fruit, if desired.
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Notes
Make Ahead: Unbaked lava cake batter can be made ahead and refrigerated overnight, either in the ramekins or the mixing bowl. Cover tightly with plastic wrap. Remove batter from the refrigerator at least one hour ahead of time so it can come to room temperature before baking.
Lava Cakes for Two: Divide the ingredients in half and use 2 ramekins (4 tablespoons butter, ½ cup chocolate chips, 1 egg + 1 egg yolk, 2 tablespoons sugar, 1½ tablespoons flour).
Don't have ramekins? This recipe can be made in a muffin tin. However, standard muffin cups are typically smaller than 6 oz. so you will need to make 6 cakes instead of 4. Bake for 8 to 10 minutes.