These easy Molten Chocolate Cupcakes are a chocolate lovers dream. Rich fudgy chocolate surrounds a liquid chocolate center that you’ll want to eat with a spoon to get every single drop. Just 5 ingredients and less than 20 minutes for a showstopping dessert. I received samples of Divine Chocolate for this recipe. All opinions expressed are 100% my own.
I never get enough chocolate and when Divine Chocolate offered Choctoberfest participants samples of of their rich Fairtrade chocolate I just couldn’t say no. I’ve used their products before and, I have to say, their chocolate is just that, Divine. They are also the only Fairtrade chocolate company in the world that is owned by cocoa farmers so I feel good buying their products.
I have to admit I am something of a chocoholic but, if I’m going to eat a dessert, it’s got to be rich, creamy and decadent. I mean, I need desserts like my Dark Chocolate Kahlua Cheesecake and Rich Chocolate Pound Cake and this Molten Chocolate Cupcakes recipe is no exception. It checks off all the boxes for a creamy, dreamy “#MakeSomethingDivine” dessert you don’t want to miss.
I first had this dessert at my sister’s house last month and couldn’t wait to make it for myself at home. Now, I’m sure you’ve seen those molten cakes at restaurants that you have to order in advance, right? But I’m tellin’ you, you can make these at home, easily, and have them whenever you want. (Now that could be dangerous!)
Now if you’re talkin’ easy, this is the dessert you want to make. This recipe only has 5 ingredients, well six if count salt, and you just throw them all in a bowl, mix and bake. Anyone can make this even if you’ve never baked before. And, if you happen to overbake them, no problem! They just taste more like a fudgy no-flour chocolate cake, which is almost as good as the original. (Ummm, I wonder how I know that?)
Check out just how easy these Molten Chocolate Cupcakes are to make.
- Break up Divine chocolate and place in microwave safe bowl with butter.
- Melt chocolate mixture and stir well.
- Beat eggs, sugar and salt together .
- Pour melted chocolate mixture into egg-sugar mixture and blend.
- Add flour and mix until jut combined.
- Pour into cupcake liners. Bake 15-17 minutes.
Aren’t they a thing of beauty?
Carefully peel off cupcake liner and lift with spatula to serving platter.
Decorate with a little powdered sugar, a raspberry and a sprig of mint.
These little cupcakes also freeze well. Just let them cool and place them on a cookie sheet, covered, and freeze. Once frozen, you can throw them in a gallon-sized bag together until you need one. When you’re ready for your chocolate fix, just take one out, place on a plate and microwave for 30 seconds. It comes out deliciously molten just like the first time. And remember to use a spoon to get every last drop. I mean, just look at that chocolate!
Enjoy these while catching up with all the other wonderful chocolate recipes for my food blogging friends below.
MOLTEN CHOCOLATE CUPCAKES
- 1 cup butter
- 8 oz Divine Chocolate Bittersweet Bars chopped into small pieces
- 5 large eggs
- 1/2 cup sugar
- pinch of salt
- 4 teaspoons flour
- Garnish: confectioner's sugar, raspberries, mint leaves
- Preheat oven to 450 degrees. Place paper muffin cups into 12-cup muffin pan and spray with non-stick spray.
- Place butter and broken up chocolate in a large (4-cup) microwave-proof measuring cup. Melt in microwave,using 30-second increments, stirring between increments. It should only take about 1-1/2 minutes.
- In the mixing bowl of your KitchenAid or other stand mixer, beat eggs, sugar and salt until sugar has dissolved.
- Pour melted chocolate and butter combination into eggs and mix until well blended.
- Add flour and mix only until just combined.
- I pour the batter into the 4-cup microwave-proof measuring cup I used earlier to make it easier to pour into muffin cups.
- Divide batter evenly between 12 muffin cups.
- Note: At this point you can store the uncooked cupcakes in your refrigerator to bake just prior to serving dessert. Note that the batter will have to come to room temperature (about 1 hour), prior to baking.
- Bake for 6-8 minutes (mine took 7 minutes) or until you see the batter puffing around the outside but the center is still jiggly.
- Remove from oven and, using a small fork, gently lift each cupcake out of muffin pan.
- Remove wrapper carefully or serve in wrapper.
- Sprinkle with a little confectioner's sugar and top with a fresh raspberry and a spring of mint. Serve hot!