Molten Chocolate Lava Cakes are what chocolate dreams are made of! A moist cake with a gooey, rich center that can only be described as heaven on earth. Baked in muffin tins, this is an easy dessert that will impress at your next dinner party. Plus, they can be made ahead, frozen, or reheated in a pinch!
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My life would not be complete without these decadent molten chocolate lava cakes. They are the perfect indulgent dessert to satisfy my every chocolate craving. What's not to like about a chocolate cake with a molten center?
Of course, when the family falls in love with a recipe I feel compelled to share it with extended family and friends. But most molten lava cake recipes are made in prepared ramekins and have to be mixed together fresh, right before eating. Who has 20 ramekins and a half hour to bake during a party? Not me!
With a little trial and error, I have found my favorite way to make this dessert for a crowd. I always go back to this recipe from Sally’s Baking Addiction because WOW and EASY.
However, I double the ingredients, sometimes use dark chocolate instead of semisweet chocolate, often make the batter ahead, and make the cakes in a muffin tin for maximized serving and the perfect size.
For even more chocolate dessert recipes, try these chocolate parfaits or this moist bundt cake covered in chocolate ganache.
🍫 Ingredients
Dark chocolate, bittersweet chocolate, or semi-sweet chocolate: Use high quality baking chocolate (my go-to options are Trader Joe's "Pound Plus" bar or Ghirardelli baking bars). Don’t substitute chocolate chips or melting wafers because they have reinforcing ingredients that will change the lava texture.
Butter: I usually have salted on hand, but unsalted is fine too.
Flour: All-purpose flour, measured with a light hand.
Powdered sugar: Make sure to sift out the lumps.
Salt: As always, I use kosher salt.
Eggs and egg yolks: The extra egg yolks make the cake more moist and tender. The eggs should be at room temperature to help them fully incorporate into the batter and ensure the cakes rise evenly.
🥣 How to make chocolate lava cakes
This is a great recipe for chocolate lovers on Valentine’s Day, special occasions, or anytime an elegant dessert is required. Molten chocolate cakes are deceptively easy to make!
Melt the butter and chocolate in a small bowl. This can be done in the microwave or over a double boiler.
In a large bowl combine the eggs, sugar and flour to form the egg mixture.
Using a rubber spatula, mix the chocolate and egg mixtures together.
To prepare the cupcake pan spray it with baking spray and sprinkle it with a thin layer of cocoa powder to prevent sticking. Then use a this scoop (affiliate) to get the batter into the muffin tin evenly.
Fill each cavity about ¾ of the way full, as pictured.
Bake for a total bake time 8-10 minutes before diving into your next chocolate addiction! If you want the BEST experience, serve on dessert plates with a small scoop of vanilla ice cream 😍 Although a sprinkle of confectioner's sugar and fresh berries is delicious as well.
⏱ Baking tips
It is vitally important to not over bake these or else the lava effect will be non-existent. I have found that each person prefers a different level of lava flow.
For a medium level of lava (our family’s preference), the cakes are done when the outer ring is firm and cooked through but the middle still looks soft and slightly wet. If the whole cake looks firm, it is overdone.
Every oven cooks a bit differently, so it is important to watch your cakes carefully. If you prefer slightly more lava, simply adjust the baking time by 1-2 minutes for a softer center.
For that perfect gooey chocolate center, molten cakes the sides of the cakes will be firm with a wet looking center.
This is what they look like when over baked. Don't cook this long or you will miss out on the lava center!
👨👩👧👦 For a crowd
Muffin tins are the perfect size for these rich chocolate cakes, especially when feeding a large group or a whole family. One recipe can serve 12, but if you need to serve more just double the recipe.
My only advice is to be careful not to over mix the batter. If you are afraid of over mixing, you can make each recipe in its own bowl.
👩🏻🍳 Make ahead instructions
You can make these cakes ahead a few ways, but I think that options b and c come out best.
a) You can make and bake the cakes, cool them completely, refrigerate, and reheat them later. If this is your plan, I suggest baking them 1-2 minutes less than directed so that the lava is perfect after reheating. Options for reheating are below.
b) You can make the batter ahead of time, cover the bowl, and refrigerate for 1-2 days. Before baking, let it sit on the counter until it is room temperature (this can take a few hours; check it regularly). Then scoop and bake as directed.
c) Scoop the batter into the prepared muffin tin, cover, and refrigerate no more than 1 day. Bake from the refrigerator as directed, adding an additional minute if needed.
d) Follow option c but freeze up to one month instead of refrigerating. They come out best when thawed to room temperature before baking as directed. However, you can also bake from frozen, adding an additional 1-2 minutes.
🙋 Questions & Answers
I truly believe these are best when baked fresh. However, they can be frozen if needed. Let them cool completely, wrap individually in plastic wrap, and freeze in an airtight bag for up to 3 months. Let them thaw completely before reheating. If you are planning on freezing these, I recommend baking them 1-2 minutes less than directed in the first place to preserve the lava.
You can also freeze the batter raw - see make ahead section above.
Again, these are best and have the perfect lava when baked fresh. However, if you baked them ahead or have leftover/frozen cakes, they can be reheated. From the fridge, cover the cake with a damp paper towel and microwave until it is warm and the center is still soft. Do NOT over-microwave or the lava in the middle will cook through. In my microwave, it takes about 30 seconds. From frozen, make sure to thaw the cakes fully overnight in the fridge before microwaving.
Yes, they can be made in ramekins. Evenly divide the batter into 6 ramekins and bake at the same temperature for 12-14 minutes.
Chocolate is the key ingredient, so choose well! It's important to pick a quality chocolate bar (I like Ghirardelli and Trader Joe's brands). I prefer a mix of dark chocolate and semi-sweet, but feel free to adjust for your tastebuds.
📖 More desserts for a crowd
- Pumpkin Sheet Cake with Caramel Coffee Cinnamon Frosting - A simple and moist sheet cake topped with a delicious frosting. A perfect fall dessert!
- Fruit Pizza Bar - Soft cookies, sweet cream cheese frosting, and fresh fruit make a delicious summer dessert. Plus, set it up as a bar so everyone can assemble their own.
- The Perfect Chocolate Bundt Cake - The most flavorful, moist, and addictive cake on the planet. This is a great option for your next party!
- White Chocolate Raspberry Cheesecake - Creamy, sweet, and deliciously flavorful. Always an impressive option for serving guests.
👨🏼🍳 Tips & Tricks
- Don’t substitute chocolate chips or melting wafers. The reinforcing ingredients in those products prevent the cakes from developing the same lava texture. My go-to baking chocolate is the Trader Joe’s “Pound-Plus” chocolate bars, Ghirardelli baking chocolate, or Bakers chocolate bars.
- To avoid lumpy batter, make sure to sift the powdered sugar or whisk it vigorously to break up the lumps.
- The best way to evenly coat your muffin tin in cocoa powder is to use a small sifter and dust the pan over the sink.
- Don’t over bake! This is the KEY to lava cakes. Don’t be scared that the middle is still soft - it should be and I promise it isn’t raw if you have baked it for 8-10 minutes 😉
👋🏻 Connect with us!
If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!
📋 Recipe
Molten Chocolate Lava Cakes (In Muffin Tins)
Ingredients
- 6 oz semi-sweet roughly chopped
- 6 oz dark chocolate roughly chopped
- 1 cup butter (2 sticks) cut into chunks
- ½ cup all-purpose flour
- 1 cup powdered sugar sifted
- ¼ teaspoon salt
- 4 large eggs room temperature
- 4 large egg yolks room temperature
Optional Toppings
- Ice cream
- Whipped cream
- Fresh berries
- Powdered sugar
Instructions
- Preheat the oven to 425°F. Spray a muffin tin with baking spray and dust evenly with cocoa powder.
- Place the butter and chopped chocolate in a microwave-safe bowl and microwave for 1 minute on high. Stir and continue microwaving in 30 second intervals, stirring after each until smooth.6 oz semi-sweet, 6 oz dark chocolate, 1 cup butter
- Whisk the flour, powdered sugar, and salt together in a bowl. This will reduce lumps. In a separate bowl, whisk the eggs and egg yolks together.½ cup all-purpose flour, 1 cup powdered sugar, ¼ teaspoon salt, 4 large eggs, 4 large egg yolks
- Add the eggs and flour mixture to the bowl of melted chocolate and butter. Stir until combined using a rubber spatula. If there are small lumps, carefully use the whisk to remove them. Some lumps are ok. The batter will be thick.
- Scoop the batter evenly into the prepared muffin tin. Bake for 8-10 minutes or until the sides are firm and cooked through but the center is still soft and slightly wet.
- Allow cakes to cool in muffin tin for 1 minute. Remove the cakes from the tin using a spoon or plastic utensil and place them inverted on plates.
- Top with ice cream, whipped cream, powdered sugar, or berries if desired. Serve immediately.Ice cream, Whipped cream
- We love comments! Please come back and leave us one after you’ve tried this recipe.
Notes
- Don’t substitute chocolate chips or melting wafers. The reinforcing ingredients in those products prevent the cakes from developing the same lava texture. My go-to baking chocolate is the Trader Joe’s “Pound-Plus” chocolate bars or Ghirardelli baking chocolate.
- To avoid lumpy batter, make sure to sift the powdered sugar or whisk it vigorously to break up the lumps.
- The best way to evenly coat your muffin tin in cocoa powder is to use a small sifter and dust the pan over the sink.
- Don’t over bake! This is the KEY to lava cakes. Don’t be scared that the middle is still soft - it should be and I promise it isn’t raw if you have baked it for 8-10 minutes 😉
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Brittney Donnelly says
Made this last night for my husbands birthday. I used my oversized muffin tins and they turned out so perfect. Super easy. I made them with 101 temp feeling awful but I still wanted to make my husband a special birthday treat. Neither my husband or my kids could believe I cooked them myself!
Danielle says
So sorry that you weren't feeling well, but very happy to hear that they turned out! Thanks for taking the time to let us know! Hope you feel better soon!
Gracie says
The first time I made these, something got messed up with my timer and I over baked them (not burnt). They were still so delicious! I e decided to try them again, and the second time they came out perfect. Now we make them regularly. This is hands down my favorite Pinterest recipe EVER!!!!! 10/10, 5 stars, would definitely recommend, whatever. Just try them!
Danielle says
I can't tell you how much happiness it brings us to hear when people love our recipes! Thank you so much for taking the time to let us know!
Rene Portanova says
HELP!!!!
I haven't tried these yet but they look amazing and just what I was looking for - hoping to make for Easter along with a few other desserts so this smaller version of the original is perfect!
My question: I assume this is a mini muffin tin as it makes 12- is that correct? Thank you!!!
Misty says
Hi Rene! So excited for you to try these! It is a standard size muffin tin. A mini muffin tin is too small to get the lava effect. Enjoy!
Rene says
Hi and thanks - any idea approx how many ounces per unit?? I have a cupcake pan with either 6 or 12 and the 12 are what I'd consider "mini" muffins or cupcakes. I think there is another in between size too??? My traditional lava cake recipe makes 4 ramekins approx 4 oz each. I'm super confused at this point....LOL Thanks for any clarification you can offer !!!!
Misty says
Hi Rene, no worries. A standard muffin cup is about 2.5 inches in diameter and holds a bakeable capacity of 1/4-1/3 cup of batter. Standard muffin pans come as 6 or 12 cups. If you Google "standard muffin pan" you will see examples of the correct size. Hope that helps!
Marjorie says
So simple to make and decadent!!! It was a bit hit! Everyone asked for the recipe!!
Danielle says
Yay! Thank you so much for letting us know. It just makes our day! And it is also a good reminder that I need to make these tonight. Haha!
Pat says
Would these be okay served in baking cups i.e. not taken out and put upside down on a plate?
Danielle says
Yes, they would still be delicious! Happy eating!
Lee says
Can just the batter be frozen without baking the cakes? I’m only making 6 because I only have one muffin tin.
Danielle says
You have two options. Either make half the recipe or once you have made the first 6, scoop the remaining batter into a clean, prepared muffin tin and freeze. Instructions are given in the bottom of the recipe card. We have never tried freezing the batter before scooping, thawing, and then scooping into the muffin pan so I can not say if that will work. I hope this helps!
Barbara says
I have a question about the chocolate used for the lava cakes. The recipe calls for one semi-sweet chocolate bar and one dark chocolate bar. I accidentally bought an unsweetened chocolate bar instead of dark chocolate. I assume that won’t work. Also, the recipe calls for 6-oz. chocolate bars. I bought Baker’s bars and they only come in 4-oz. bars…the same with the Ghirardelli chocolate bars. Will the 4 oz. bars work or should I buy more?
Misty says
Hi Barbara! You definitely will want to use the full 6 oz of chocolate. You can store the extra chocolate in a zipper bag for the next chocolate recipe you make. Unsweetened chocolate is not ideal as it will be extra bitter. However, you could try adding an additional 1/4 cup of powdered sugar to make up for it. We have not tried this ourselves, but it would be what I would try if I did not want to buy additional chocolate.
Hope this helps. Enjoy!
Diane says
I can’t wait to make these!! Thank you for all the tips, def helped me realize why my lava cakes didn’t turn out good in the past.
Misty says
Hope you love them!
Gittel says
Excellent recipe I made it when I had company and it was such a luxurious dessert with vanilla ice cream. I just wanted to add that I love how you’ve listed the ingredients used in each step underneath in addition to the ingredients list I thought that was so clever and helpful!
Danielle says
Thank you so very much for taking the time to let us know! It really made our day! I want to give credit where credit is due. The man who developed the recipe card we used added that as a feature. We love it too!
Sarah says
A friend requested lava cakes for a surprise party, but they would have to be served room temperature. Do you think if I cooked them for 7-8 minutes the inside might stay “lava-y” at room temp? I know, it’s a crazy request.
Misty says
That is a great question, but unfortunately the answer is no. As chocolate cools it begins to solidify. As far as I know there isn't a way around that. If you want an amazing chocolate cake that is delicious at room temperature, I recommend this one: https://borrowedbites.com/the-perfect-chocolate-bundt-cake-every-single-time/ Hope that helps!
Lori Glad says
butter amount seems off -2 cups is not 2 sticks. Each stick is 1/2 cup. So its either 1 cup (2 sticks) or a whole lb of butter. Wonder if I will hear back by the time I am planning to make them!
Danielle says
Hi! I just checked the recipe card and the post. It says 1 cup of butter which is 2 sticks. That is correct. Enjoy!
Candy says
Do you have to use the extra 4 egg yolks? Also if so, what do I do with the extra 4 egg whites?
Candy says
Also what can we use instead of the powdered sugar?
Danielle says
There is not a substitute for powdered sugar (confectioners sugar). If you need a different cake try this one instead https://borrowedbites.com/the-perfect-chocolate-bundt-cake-every-single-time/.
Danielle says
Yes, you must use the 4 egg yolks. I like to use the leftover egg whites in my breakfast scramble. Hope that helps!
Reeny says
My daughter likes to use them to make macarons:)
:) says
do you need to use the extra egg yolks?
Libby says
Looks amazing
Im going to try out tomorrow!❤️
Libby says
Oops 😬
I sent it twice sorry!🤣
Misty says
Hope you like them! If you prefer sweeter, I recommend using semi-sweet chocolate. These are also great served with vanilla ice cream!
Libby says
Thank you!
Barb says
I love the muffin tin idea! I always love lava cakes, but this is the perfect size for a rich dessert. Great recipe.
Misty says
Yes, a great size for something this chocolatey. Glad you liked it!
Linda says
I am about to try your recipe. I have made some calling for chocolate chips, and they were pretty good. But I felt like they could of been better. Thanks for sharing! My fav dessert. Well anything chocolate is my fav lol.
Misty says
Hope you enjoy these! Definitely a rich chocolate flavor, so good for those who love chocolate!
Aspen says
These are so moist and rich. I used vanilla ice cream, and it was the perfect blend - hot and cold, rich and light, chocolate and vanilla. Yum!
Misty says
Welcome to the club of lava cake lovers 🙂 Thanks for trying our recipe!