Chocolate Lava Cupcakes
Soft chocolate cupcakes with a rich molten chocolate center, topped with fluffy whipped frosting and a silky chocolate drizzle — perfect for birthdays, parties, or chocolate cravings.
Ingredients
Cupcakes
- 1½ cups all-purpose flour (190g)
- ½ cup cocoa powder (50g)
- 1 cup granulated sugar (200g)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 large eggs
- ½ cup vegetable oil (120ml)
- 1 cup buttermilk (240ml)
- 1 tsp vanilla extract
- ½ cup hot coffee or hot water (120ml)
Chocolate Lava Filling
- 1 cup chocolate chips (170g)
- ½ cup heavy cream (120ml)
Whipped Frosting
- 2 cups whipping cream (480ml)
- ¼ cup icing sugar (30g)
- 1 tsp vanilla extract
Chocolate Drizzle
- ½ cup melted chocolate (85g)
Instructions
Step 1: Prepare the Cupcakes
Preheat your oven to 175°C (350°F) and line a cupcake tray with cupcake liners.
In a large mixing bowl, whisk together:
- Flour
- Cocoa powder
- Sugar
- Baking soda
- Baking powder
- Salt
Add the eggs, vegetable oil, buttermilk, and vanilla extract. Mix until smooth.
Slowly stir in the hot coffee or hot water. The batter will be thin — this helps create moist cupcakes.
Step 2: Bake
Fill each cupcake liner halfway with batter.
Bake for 18–20 minutes or until a toothpick inserted comes out with a few moist crumbs.
Allow the cupcakes to cool completely before filling.
Step 3: Make the Chocolate Lava Filling
Heat the heavy cream until warm (do not boil).
Pour it over the chocolate chips and let sit for 1 minute.
Stir until smooth, glossy, and fully melted. Chill slightly until the ganache thickens.
Cut a small hole in the center of each cupcake and spoon the chocolate filling inside.
Step 4: Prepare the Frosting
In a chilled bowl, whip together:
- Whipping cream
- Icing sugar
- Vanilla extract
Beat until stiff peaks form.
Pipe or spread generously over the cupcakes.
Step 5: Decorate & Serve
Drizzle melted chocolate over the whipped frosting.
Serve immediately or chill for 15 minutes for an extra rich lava texture.
Tips
- Hot coffee enhances the chocolate flavor without making the cupcakes taste like coffee.
- Chill the ganache slightly before filling so it stays thick and gooey.
- Store cupcakes in the refrigerator for up to 3 days.
Yield
Makes approximately 12 cupcakes.
