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.
Easy Chocolate Desserts
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?)
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 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!)
Ingredients
- Butter
- Bittersweet chocolate
- Eggs
- Sugar
- Flour
- Salt
- Optional garnishes: Powdered sugar, raspberries, mint leaves
How to Make Molten Chocolate Cupcakes
- Break up the bittersweet chocolate and place it in a microwave safe bowl with butter.
- Melt the chocolate mixture in 30-second increments, stirring in between until thoroughly melted.
- Beat the eggs, sugar, and salt together.
- Pour the melted chocolate mixture into the egg-sugar mixture and mix well.
- Add the flour and mix until just combined.
- Pour into cupcake liners. Bake for 6-8 minutes.
Aren't they a thing of beauty?
Carefully peel off the cupcake liner and lift the cupcake with a spatula onto the serving platter.
Garnish with a little powdered sugar, a raspberry, and a sprig of mint.
Store/ Freeze/ Reheat
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!
More Delicious Chocolate Desserts
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MOLTEN CHOCOLATE CUPCAKES
Ingredients
- 1 cup butter
- 8 oz Bittersweet Chocolate Bar chopped into small pieces
- 5 large eggs
- ½ cup sugar
- pinch of salt
- 4 teaspoons flour
- Garnish: powdered sugar, raspberries, mint leaves
Instructions
- 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 1-½ 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.
- Divide batter evenly between 12 muffin cups. (I pour the batter into the 4-cup microwave-proof measuring cup I used earlier to make it easier to pour into 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 the muffin pan.
- Remove wrapper carefully or serve in wrapper.
- Sprinkle with a little powdered sugar and top with a fresh raspberry and a spring of mint. Serve hot!
Ana says
Up above, you say to pour into cupcake liners and “bake 15-17 minutes”, but in the recipe itself, it says 6-8 minutes. Which is correct?
Linda Warren says
I'm so sorry for the misprint. It is definitely 6-8 minutes baking time. So jealous you'll be having these ooey gooey cupcakes! Hope you enjoy them as much as I do.
Kaden says
what if i store the cooked ones in the fridge? how long do i reheat them for?
Linda Warren says
I'd say probably 5-10 seconds. You just want to warm them enough to liquefy the chocolate in the center.
Desiree says
Do these need to be refrigerated after baking? Or served immediately?
Linda Warren says
In order to enjoy that delicious molten center these cupcakes should be served immediately. I like to freeze mine after they have cooled and take them out as needed. They only need about 30 seconds in the microwave from frozen to get back to that yummy molten stage.
Wilhelmina Wessel says
These are any chocolate lover's dream dessert! YUM!
Brandi says
Yummy chocolate dream for any chocolate dessert lover! The center is so delicious, kids loved as much as adults!