Step 1: Preheat & Prepare
Preheat oven to 425°F (220°C).
Line a 6-cup muffin tin with cupcake liners or grease well.
Step 2: Melt Chocolate & Butter
- In a heatproof bowl, combine chocolate chips and butter.
- Melt using a microwave (30-second intervals) or double boiler.
- Stir until smooth and glossy.
- Let cool slightly.
Step 3: Mix Eggs & Sugar
- In another bowl, whisk together:
- Eggs
- Egg yolks
- Sugar
- Whisk for 2–3 minutes until slightly thick and pale.
Step 4: Combine Mixtures
- Slowly pour melted chocolate into egg mixture while whisking.
- Add vanilla extract.
- Gently fold in flour and salt until just combined.
⚠️ Do not overmix.
Step 5: Fill & Bake
- Divide batter evenly into muffin cups (about ¾ full).
- Bake for 10–12 minutes.
✔ The edges should be firm, but the center should still look slightly soft.
Step 6: Rest & Serve
- Let cupcakes rest for 2 minutes.
- Carefully remove from pan.
- Serve immediately while warm.
When you cut into them… the chocolate lava flows out beautifully!
💡 Pro Tips for Perfect Lava Center
✨ Do not overbake — even 1 extra minute can cook the center fully.
✨ Use high-quality chocolate for the best flavor.
✨ You can refrigerate the batter and bake later (add 1 extra minute if chilled).
🍨 Serving Ideas
- Dust with powdered sugar
- Add a scoop of vanilla ice cream
- Drizzle caramel sauce
- Serve with fresh strawberries