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Home » Recipes » Dessert

Molten Chocolate Lava Cakes (In Muffin Tins)

Updated: Dec 16, 2024 · Published: Sep 6, 2022 by Misty · This post may contain affiliate links · 53 Comments

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Oozing chocolate center on lava cakes with graphic overlay.
Chocolate lava cakes with ice cream melting on top and graphic overlay.
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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! 

Lava cakes with molten center spilling out and a scoop of ice cream on a plate.

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, or this truly dreamy French Silk Pie Recipe.

A huge hit!!! Will definitely make these many times again!!

⭐⭐⭐⭐⭐ - Missy

Skip to:
  • Ingredients for chocolate lava cakes
  • Helpful kitchen tools
  • How to make chocolate lava cakes in muffin tins
  • Baking tips
  • For a crowd
  • Make ahead instructions
  • FAQs
  • More desserts for a crowd
  • Tips and tricks
  • Recipe
  • Comments

Ingredients for chocolate lava cakes

Ingredients for chocolate lava cakes on counter.
  • 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.

Helpful kitchen tools

A-Line 3.25 Ounce Portion Scoop, 1 Durable Cookie Scoop - #12, With Green Handle, Stainless Steel Disher, For Portion Control, Scoop Cookie Dough, Cupcake Batter, or Ice CreamWilton Perfect Results Premium Non-Stick Cupcake Pan, 12-Cup Muffin Tin, Steel Baking SuppliesLuminarc Stackable Bowl 10-Piece Set, Glass, 1, ClearKitchenAid Classic Spoon Spatula, One Size, Aqua Sky

 

How to make chocolate lava cakes in muffin tins

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!

Chocolate mixture whisked together in a bowl.

Melt the butter and chocolate in a small bowl. This can be done in the microwave or over a double boiler.

Egg yolks and flour mixed into a bowl.

In a large bowl combine the eggs, sugar and flour to form the egg mixture.

Chocolate mixture, egg yolks, and flour mixed together in a medium bowl.

Using a rubber spatula, mix the chocolate and egg mixtures together.

Scoop of chocolate lava batter filling muffin tin.

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.

Muffin tin filled three-fourths of the way with lava cake batter.

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.

Molten Lava Cakes cooked perfectly in cupcake pan.

For that perfect gooey chocolate center, molten cakes the sides of the cakes will be firm with a wet looking center.

Lava cakes that have been cooked too long.

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.

Gooey chocolate center flowing out of warm muffin tin lava cake.

FAQs

Can you freeze chocolate lava cakes?

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.

Can you reheat lava cakes?

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.

Can I make these in ramekins instead?

Yes, they can be made in ramekins. Evenly divide the batter into 6 ramekins and bake at the same temperature for 12-14 minutes.

Can I use a different chocolate?

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.

Scoop of ice cream on warm chocolate lava cake.

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 and 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 😉

Recipe

Individual molten chocolate lava cake with oozy center with scoop of ice cream and raspberries on a plate.

Molten Chocolate Lava Cakes (In Muffin Tins)

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! 
5 from 28 votes
Print Pin Save Saved! Rate
Course: Dessert
Cuisine: American
Prep Time: 25 minutes minutes
Cook Time: 8 minutes minutes
Servings: 12
Calories: 380kcal
Author: Borrowed Bites

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
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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, Fresh berries, Powdered sugar

Notes

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 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 😉
 
Make Ahead Instructions: 
a) Make cakes completely baking 1-2 minutes less, cool to room temperature, wrap individually, and refrigerate or freeze before reheating. 
b) Make batter completely and refrigerate in covered bowl. Bring to room temperature (may take several hours), scoop into prepared muffin tin, and bake as directed. 
c) Make batter completely and scoop into prepared muffin tin. Cover and refrigerate for up to one day. Bake as directed. 
d) Follow option c but freeze for up to one month instead of refrigerating. Results are best when thawed to room temperature before baking as directed. However, you can bake from frozen, adding an additional 1-2 minutes. 
 
Freezer Instructions: 
a) For baked lava cakes, wrap individually in plastic wrap and freeze in an air-tight bag for up to three months. If you are planning on freezing baked cakes, cook 1-2 minutes less. 
b) For raw lava cakes, freeze in prepared, covered muffin tin for up to one month. Bake from frozen for 1-2 additional minutes. 
 
Reheating Instructions: 
a) For cooked cakes from the fridge, cover with a damp paper towel and microwave until warm and soft in the center, about 30 seconds. 
b) For cooked cakes from the freezer, thaw overnight in the fridge. Once thawed, cover with a damp paper towel and microwave until warm and soft in the center, about 30 seconds. 
 
Doubling the Recipe for a Bigger Crowd: 
This recipe can be doubled to serve 24, but be careful not to over mix the batter. If you are afraid of over mixing, you can make the recipe twice in 2 different bowls.

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Nutrition

Calories: 380kcal | Carbohydrates: 24g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 166mg | Sodium: 213mg | Potassium: 200mg | Fiber: 2g | Sugar: 15g | Vitamin A: 659IU | Calcium: 39mg | Iron: 2mg

All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.

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Comments

    5 from 28 votes (16 ratings without comment)

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    Recipe Rating




  1. 2345 says

    May 04, 2025 at 10:43 am

    5 stars
    123

    Reply
  2. Julie says

    March 24, 2025 at 11:12 am

    Is this recipe for a regular size muffin tin or an oversized one?

    Reply
    • Danielle says

      March 24, 2025 at 12:24 pm

      It is for a standard muffin tin. Please let us know if you have any other questions!

      Reply
  3. Susie says

    October 01, 2024 at 8:39 am

    Hello, by baking spray (used to prepare the muffin pan) do you mean regular Pam, Pam with flour or something else? Can’t wait to try this!

    Reply
    • Danielle says

      October 02, 2024 at 6:35 am

      We mean Pam with flour or Baker's Joy brand. Enjoy!

      Reply
  4. Melrose says

    February 13, 2024 at 10:51 am

    This recipe calls for a way longer cook time!

    Reply
  5. Christina Calvert says

    January 07, 2024 at 8:03 pm

    I am hoping to make these and take to a friend. If I bake them a day or two before what would be the best way to store them and any instructions I should give to the person that I am giving them to before they eat them? Thank you so much.

    Reply
    • Danielle says

      January 08, 2024 at 10:31 am

      Well lava cakes are definitely best served freshly baked. While they can be reheated, we don't recommend it as the center is usually no longer flowing as it is supposed to be. The best bet would be to give them to her unbaked and have her bake them herself according to the instructions on the recipe card. If you want to take her a dessert that is fully made ahead, I suggest our chocolate mousse cups or the chocolate cupcakes. I hope that helps!

      Reply
  6. Missy says

    December 16, 2023 at 2:01 pm

    I made these for a 12 person dinner party last night. Prepped them earlier in the day and kept the filled muffin tin in the fridge until we sat down for dinner. Then I moved the tin to the counter top just to take the chill off. About a hour and a half later it was dessert time. Baked them for 8 minutes, cooled them for a minute, placed a baking sheet over the tin and inverted it. All 12 cakes came out flawlessly. Served with a bowl of berries, a shaker of powdered sugar and whipped cream so each guest could make it their own! A huge hit!!! Will definitely make these many times again!!

    Reply
    • Danielle says

      December 18, 2023 at 8:55 am

      Yay! This is the best kind of feedback! Thanks so much for taking time to let us know!

      Reply
  7. Bernadette says

    December 02, 2023 at 7:50 am

    Hi I made these morning to bake tonight. Do I need to take out of the fridge early & let them sit before baking?

    Reply
    • Danielle says

      December 03, 2023 at 10:41 am

      I am so sorry we didn't get back to you in time. We are having trouble with our comments going straight to our trash. I have noted that and will check daily. You can let them sit out or not. The baking time will vary just a bit depending on how cold they are but just watch for the visual cues shown in the post. I hope they turned out delicious! If you have any other questions, please feel free to ask.

      Reply
  8. Brittney Donnelly says

    September 25, 2023 at 2:46 pm

    5 stars
    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!

    Reply
    • Danielle says

      September 26, 2023 at 9:55 am

      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!

      Reply
    • Anabela Barlow says

      October 26, 2023 at 10:11 am

      Hi Brittany,
      When using your oversized muffin tins, did you cut the recipe in half?
      I too plan on using the oversized tins as well but, they include only 6.
      Also, did it require the same temp/time?

      Thanks in advance,

      Belinha

      Reply
« Older Comments
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We're Danielle & Misty!

A mom and daughter with a serious passion for seeking out the best recipes to serve again and again to those we love. With a mix of everyday favorites and indulgent weekend fare there is something here for you and yours as you develop your own family traditions.

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