Molten Chocolate Lava Cakes – Baked In A Muffin Tin

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Thursdays were meant for homemade molten chocolate lava cakes.

chocolate lava cakes



Decadently rich, these hot-fudge-filled lava cakes will absolutely obliterate even the most intense chocolate craving.

Soft chocolate cake surrounds luxuriously dark chocolate lava hidden inside – Just when you think it can’t get any darker, it surprises you.

I adapted this recipe from my 100 Calorie Chocolate Cake.

And while they were originally just going to be plain-jane chocolate cakes, who would ever choose a plain chocolate cake over one filled with chocolate lava?


chocolate lava cupcakes

The nutrition stats for these homemade lava cakes are unbelievable:

Under 200 calories for the entire thing, including the molten chocolate lava filling!

While an equal serving size of most chocolate lava cake recipes will clock in at around 400 calories with an appalling 45 grams of sugar or more, these decadent healthy chocolate lava cakes have less than half the fat and calories, with a third of the sugar or even an option to make them completely sugar-free.

I feel like they’d be the perfect dessert for a sleepover party.

Top them with vanilla ice cream – I like my Healthy Ice Cream Recipe—and round up your favorite film noir crime or detective dramas to fit with the classically dark and mysterious mood.


Step-By-Step Instructions:

lava cakes recipe


Step One:

Make up the chocolate cakes, and melt the chocolate filling in a separate bowl while you’re waiting for the lava cakes to bake.

It is completely okay if they sink in the middle – these aren’t cupcakes, and you’ll be removing the middles in the next step anyway.




Step Two:

Using a spoon or knife, cut out the center of each lava cake—making sure to not go too far down—and set the tops aside.

Divide the melted chocolate evenly among the cakes.


vegan chocolate lava cakes



Step Three:

Place the set-aside cake centers back on the cakes.

Top with frosting, or whipped cream, or a small scoop of ice cream to cover the seams.


vegan lava cake


Steps four, five, and six: Devour!

The eating part is definitely a three-step process; consuming the molten chocolate lava filling is a step all to itself.


Soft chocolate cake surrounds luxuriously dark chocolate lava hidden inside these secretly healthy chocolate lava cakes



Chocolate Lava Cakes – In A Muffin Tin

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  • 1/4 cup + 2 tbsp cocoa powder
  • 1 1/4 cup spelt, white, or gf all-purpose flour
  • 1/4 tsp + 1/8 tsp salt
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 cup unrefined sugar or xyiltol
  • 1/16 tsp uncut stevia, or 2 tbsp sugar
  • 1/2 cup mini chocolate chips, optional
  • 1 3/4 cup plain yogurt, such as coconutmilk yogurt
  • 1/3 cup vegetable or melted coconut oil (65g)
  • 2 tsp pure vanilla extract
  • 1 cup chocolate chips (160g)
  • 2 tsp vegetable or coconut oil
Total Time: 15m
Yield: 14-16 cakes


Preheat oven to 350 F. Line muffin tins with 14-16 liners. Combine the first 7 ingredients (and 1/2 cup chips, if desired) in a large bowl, and mix very well. In a separate bowl, combine all remaining ingredients except the 2 tsp oil and 1 cup chips. Pour wet into dry, stir until just evenly combined, and pour into the muffin tins. bake on the center rack 15-20 minutes or until cakes have risen and a toothpick inserted into the center of a cake comes out clean. Let cool. For the filling: very carefully melt the 1 cup chips, then stir in the 2 tsp oil for a thinner consistency. Use a spoon or knife to cut the center out of each lava cake, making sure to not go down too far. Set tops aside. Divide the filling among the cakes, then place tops back on. Top with ice cream, whipped cream, or frosting if desired to cover the seams. Enjoy!

View Nutrition Facts


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Clean Eating Pumpkin Granola Bars

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Soft & chewy pumpkin granola bars – with wholesome ingredients you can actually pronounce.

pumpkin bars



No-Bake • Gluten-Free • Vegan

These wholesome pumpkin granola bars are the perfect snack for lunch boxes or after school,  and they freeze well too.

You can easily double the recipe and make up a big batch to freeze and have on hand any time an afternoon craving hits.

I added mini chocolate chips to the batter, but you can customize the bars to make different flavors by substituting dried cranberries, shredded coconut, raisins, flaxmeal or chia seeds, etc.


pouring shot

With half a can of leftover pumpkin needing to be used up yesterday afternoon, I initially wanted to make my favorite Creamy Pumpkin Vegan Risotto.

But then I saw the line at Trader Joes – it began at the front door and wound all the way around the store, with people doing their shopping while moving along in the line.

Was something going on yesterday that I don’t know about?

I haven’t seen the lines so bad since the day before a snowstorm back in January. It was like they were giving away Trader Joes!

I walked into the store, saw the line, and walked right back out.

pumpkin granola bar recipe

pumpkin bars vegan

To make the homemade pumpkin granola bars, simply stir the dry ingredients together, add the wet ingredients, and press as firmly as you can into an 8×8 pan.

If you’re doing the no-bake version, just chill until firm, and enjoy!

For baked granola bars, cook them on the oven’s center rack for 18 minutes (at 350 F), let cool, and slice into bars.

Soft & chewy pumpkin granola bars – with wholesome ingredients you can actually pronounce. Full recipe:


Pumpkin Granola Bars

Adapted from Chewy Healthy Granola Bars

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  • 1 cup rolled oats
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/2 cup rice crispies (brown, white, or gluten-free)
  • 1/4 cup + 2 tbsp oat flour, or process oats in a blender to make your own (55g)
  • 2 tbsp melted coconut or vegetable oil, or 2 tbsp nut butter of choice (22g)
  • 1/4 cup raw agave or honey
  • 2 tbsp brown sugar OR 1/16 tsp uncut stevia
  • 1/4 cup pumpkin puree
  • 1 tsp pure vanilla extract
  • 1/3 cup mini chocolate chips, optional (or sub dried fruit of choice)
Total Time: 20m
Yield: 8 granola bars


Line an 8-inch pan with parchment paper. Set aside. Stir together all dry ingredients in a large bowl. (Make sure they are well-stirred – you don’t want any strong metallic taste from a clump of baking soda when you take a bite!) Whisk liquid ingredients together in a separate bowl, then stir dry into wet. Keep stirring until all of the batter is moist. Transfer to the prepared pan. Press down firmly, using a second sheet of parchment or wax paper. Press down as hard as you can. Chill until firm. (They are firmer if you use coconut oil.) For baked granola bars, cook on the center rack 18 minutes at 350 F, then press down firmly again. Let cool completely before cutting into bars.

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Link Of The Day:

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Cauliflower Pizza Crust – Just 5 Ingredients!


My New Cookbook Is Finally Here!

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hello breakfast recipes

It’s finally available!

A Chocolate Covered Katie breakfast cookbook, filled with over 50 healthy new breakfast recipes – both sweet & savory.

I’ve gotten so many messages and comments these past few months from readers asking when the new cookbook would be coming out, and it was really hard not to say anything… I think I’m more excited about this breakfast ebook than I’ve ever been about anything else on the blog.


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Recipes You Get With The Book:

peanut butter oatmeal blog

Peanut Butter Cup Overnight Oats


chocolate quinoa

Chocolate Breakfast Quinoa To-Go

(This particular recipe was hugely popular with my recipe testers. I was honestly shocked at how many of them chose this as their favorite, and one tester even said “This recipe, alone, is reason to buy the book!”)


breakfast enchiladas

Sunshine Breakfast Enchiladas


vegan burritos

The Ultimate Vegan Breakfast Burritos


breakfast muffins book

Low Fat Banana Bran Muffins


healthy sticky buns

Healthy Caramel Sticky Buns


square bars recipe

Homemade Chocolate Squarebar Protein Bars


breakfast cookies

Oatmeal Chocolate Chip Breakfast Cookies


pistachio larabars

Pistachio Power Bars


breakfast smoothie

Thick Chocolate Breakfast Shakes


breakfast scramble blog

Veggie Breakfast Scramble

(vegan + soy-free options)


The Hello Breakfast book includes both sweet and savory breakfast recipes, most with gluten-free and nut-free options. And because it’s an ebook, you’ll get instant access to all of the recipes  – no need to wait for the book to ship.

Also worth mentioning… ALL of the recipes in the book are vegan!

If you make any of the recipes from the book, feel free to share your creations, and I’ll be featuring all of your photos here on the blog.


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A few more sample recipes from the book, in case you’re still not convinced yet… Winking smile


yogurt blog

Super Filling Breakfast Milkshakes


cookie dough muffins blog

Cookie Dough Mini Muffins


breakfast toast blog

Pink & Blue Breakfast Toast


granola blog

Peanut Butter Granola Cups


muesli blog

Chocolate Coconut Breakfast Bowls


pancakes blog

Berry Chocolate Chip Pancakes



$1 Million Dollar Chocolate Nutella Bread


Even More Recipes You’ll Get With The Book:

  • 5-Minute “Cake Batter” Peanut Butter
  • Sweet Potato Hash Browns  (Katie favorite breakfast)
  • Cinnamon Roll Oatmeal Bars
  • Overnight Chocolate Chip Banana Bread Casserole (Really good for company)
  • Pumpkin Pie Muffins – Without Refined Sugar
  • Nine chapters devoted exclusively to healthy breakfast recipes, with vegan + gf options, Weight Watchers points, & full nutrition facts available for every recipe.




(All of the proceeds from this ebook’s first week of sales will go into baking supplies, web hosting costs, and various humane-certified charities. Thank you so much for your support all of these years! Even if you are a silent reader of this blog who’s never made a recipe, just the fact that you read means more to me than I can ever tell you.)