Chocolate Lava Cake Cupcakes

Chocolate cake with melted chocolate in the middle, can be frosted with buttercream or ganache. For this recipe, ganache was used.

Prep Time 1 30

Cook Time 20

Course Cupcakes, Dessert

Cuisine American

Servings 12 cupcakes

In a medium saucepan, heat the whipping cream on medium-high heat.
lowly add in the chocolate chips, stirring until the chips are melted and the mixture is smooth.
Refrigerate for 1 hour, stirring occasionally. Mixture should thicken.

Preheat the oven to 350 degrees.
Line 12 muffin cups with paper liners or use silicone baking cups.
Sift together the flour, baking soda, baking powder, cocoa, and salt. Set aside.
In a large bowl, cream together the butter and sugar until well blended.
Add the eggs, one at a time, beating well after each addition,
then stir in the vanilla. Add the flour mixture alternately with the milk; beat well.
Scoop the batter into the cupcake liners until each is one-fourth full.
Spoon the chilled lava center onto the batter
cover with remaining batter until the liners are two-thirds full.
Bake for 18 to 20 minutes.

In a medium saucepan, bring the cream to a boil then remove it from the heat.
Stir in the chocolate until it is melted and smooth, then stir in the vanilla and salt.
Let the ganache stand at room temperature for 5 minutes, then move the ganache to the refrigerator and chill until it thickens and becomes shiny and spreadable.
This could take anywhere from 15 to 30 minutes, depending on the temperature of your refrigerator.
Top baked and cooled cupcakes with ganache
Check to see if lava flows when cutting in half, if not add a small scoop of lava filling to the center of a cupcake cut in half and serve.

Keyword baked, chocolate, cupcakes, frosting, ganache, lava center, sweet