Weekdays were meant for rich and delicious homemade molten chocolate lava cakes. And this decadent chocolate dessert recipe can be made in a muffin tin!
These hot-fudge-filled chocolate 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 the 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?
The nutrition stats for these homemade lava cakes are unbelievable:
Under 200 calories for the entire chocolate lava cake, 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 any of the ice cream recipes linked below and round up your favorite film noir crime or detective dramas to fit with the classically dark and mysterious mood.
Step-By-Step Instructions:
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.
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.
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.
Also try this Vegan Chocolate Cake or the low carb chocolate Keto Cake.
Chocolate Lava Cakes
Ingredients
- 1/4 cup unsweetened cocoa powder
- 2 tbsp dutch or additional unsweetened cocoa powder
- 1 1/4 cup spelt, white, or gf ap flour (Low carb option: Keto Cupcakes)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup granulated sugar or xyiltol
- 1/2 cup mini chocolate chips (optional)
- 3/4 cup water
- 1/4 cup applesauce or yogurt
- 1/4 cup oil
- 2 tsp pure vanilla extract
- 1 tsp white or cider vinegar
- 1 cup chocolate chips
- 2 tsp vegetable or coconut oil
Instructions
- Preheat oven to 350 F. Line muffin tins with liners. Mix all ingredients except the 2 tsp oil and 1 cup chips. Pour into the tins. Bake on the center rack 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
Notes
Have you made this recipe?
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More Favorite Dessert Recipes
Alys says
OMG! I have raging PMS right now and these…… are killing me!!!!
Sara @ Last Night's Feast says
Whoa! This looks amazing!
Robyn says
Oh my goddddd this looks SO GOOD. I want all of it now!!
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Annabelle says
Oh my goood these look so good!!
x Annabelle
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Ashley says
This is exactly what I needed to see after a day of work. And you are so right – perfect for a Thursday!
Brooklyn Murtaugh says
Molten lava cakes are the best! These look adorable and delicious!
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Lizzie says
I make chocolate lava cakes all the time and have never thought of doing them in a muffin tin (and with fewer calories) will definitely give them a go!
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Rosie says
Yum! Thanks for sharing this Katie – they sound divine and it’s great that they’re baked in muffin tins. Much simpler to clean, and no extra individual tins to buy either
Cameron says
Oh My Gosh!..I am lost for words…they look so damn GOOD! Thanks Katie <3
Annette says
Can’t use any of those flours, can Coconut flour be used as a substitute??
Linda @ The Fitty says
Honest to God, you take like the best photos EVER of food, Katie!
Lena says
Hi Katie! These look delicious I absolutely need to try them! However I’m only baking for myself, so is there a chance to store the baked molten cakes and reheat them later (freezer maybe?)
Thanks!
Julie Dove says
You can, but I’d add the chocolate filling after freezing and when you’re ready to eat.
Lir says
Hi Katie,
It’s taste delicious!! one question where should I keep them ? If I don’t top it can I leave them out side in a storage container or should I put them inside the refrigerator?
Julie Dove says
I’d refrigerate for freshness, covered. Or you can freeze them!
Lir says
Thanks! I did it and warm it for few sec in the microwave and it was delicious!!!
Alpine Pedestrian says
Well, the joke’s on me. I made these today and only put in 1/4 C flour instead of 1-1/4 C. I wondered why they seemed so underdone in the middle. No way was I going to be able to cut out the middles to add melted chocolate chips. So I just sprinkled some chocolate chips directly onto each muffin and let them melt from the heat of the hot muffins. The muffins never really set up, even though I put them in the refrigerator, but they certainly were “molten” in the middle! They were difficult to get out of the muffin pan, but they certainly were gooey and good. I may make them that way again!
Isabel says
I made these a couple different ways at first:
1) I didn’t realize I did not have enough yogurt (only about 1/4 cup), so I panicked and threw in almond milk and applesauce. I don’t know the exact measurements of what I added–I added until the batter “looked right.” They came out tasting very good, with the somewhat gummy texture that is to be expected with applesauce. I used leftover vegan hot fudge for the filling.
2) I made one big lava cake in a casserole dish. It took about 50 minutes to bake. I stirred the melted chocolate into the still-gooey center about 40 minutes in. The result was very tasty and the center , though it was not liquid, was still lava-y.
3) I made these following the recipe and without cupcake liners, and served them flipped over to hide the seams.
This recipe is definitely a winner!
Seth B says
Well it may be 8pm, but my fiancee and I decided that we have to make these lava cakes tonight, so we are headed to the store to pick up ingredients! Hope ours come out as picture perfect as yours!
Thanks for sharing such a yummy dessert recipe Katie!
Cassie Autumn Tran says
I LOVE lava cakes, and these are no exception! I can’t wait to try them out!
Holly Rostkowski says
Can not wait to make these- so glad you added ingredients such as GF flour and dairy free yogurt in the recipe. Question tho- do you think I could use vanilla coconut milk yogurt? I have it on hand and would love to surprise the kids with lava cakes when they get home from school…thanks a bunch xo Holly
Jason Sanford says
Yes you can! I use coconutmilk yogurt for pretty much all of Katie’s recipes that call for yogurt of choice 🙂
Angela says
Can you sub maple syrup for the sugar?