Life Made Easy

Molten Chocolate Cupcakes

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Known also as “lava cakes,” molten cakes are the answer to the most decadent chocolate craving. Here’s an easy version using cake mix.

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cup whipping cream
1 1/2
cups semisweet chocolate chips
box Betty Crocker™ Super Moist™ devil’s food cake mix
box (4-serving size) chocolate fudge instant pudding and pie filling mix
1 1/4
cups water
cup vegetable oil
container Betty Crocker™ Rich & Creamy chocolate frosting
Powdered sugar


Prevent your screen from going dark while you cook.

  • 1
    In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
  • 2
    Heat oven to 350°F. Grease and flour 24 large (2 3/4×1 1/4-inch) muffin cups (dark or nonstick pans not recommended). In large bowl, beat cake mix, pudding mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
  • 3
    Bake 20 to 23 minutes or until top springs back when lightly touched. Cool 1 minute. Carefully remove from pan; place on cooking parchment paper. Cool 10 minutes. Frost with chocolate frosting. Just before serving, sprinkle with powdered sugar. Garnish with strawberry slices. Serve warm. Store loosely covered.

Expert Tips

  • If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
  • Only have regular size muffin cups? Just use slightly less than 1/4 cup batter and slightly less than 1 tablespoon filling. Bake 19 to 21 minutes.

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