Molten Chocolate Lava Cakes (In Muffin Tins)

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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

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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

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

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.

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 😉