Ingredients
For the Cupcakes:
- 1 cup (125 g) all-purpose flour
- ½ cup (60 g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (150 g) sugar
- ½ cup (120 ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) buttermilk (or milk + ½ tsp vinegar)
- ½ cup (120 ml) hot coffee (enhances chocolate flavor — or use hot water)
For the Gooey Center:
- 3 oz (85 g) dark chocolate, chopped
- 2 tbsp heavy cream (or milk)
Instructions
1️⃣ Preheat Oven:
Set to 350°F (175°C). Line a muffin tin with paper liners.
2️⃣ Prepare Gooey Centers:
In a small bowl, melt dark chocolate with cream until smooth (microwave or stovetop).
Refrigerate for 20 minutes — the mixture will firm up slightly so it’s easier to handle.
3️⃣ Make Cupcake Batter:
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
In another bowl, whisk oil, eggs, vanilla, and buttermilk.
Combine wet and dry ingredients, then add hot coffee and mix until smooth and glossy.
4️⃣ Fill the Cups:
Spoon a tablespoon of batter into each liner.
Add a teaspoon of the chilled chocolate filling in the center.
Top with more batter until ¾ full.
5️⃣ Bake:
Bake for 18–20 minutes, or until the tops are set.
6️⃣ Serve Warm:
Let cool slightly, then serve while still warm — when you bite in, the molten chocolate flows out.
Optional Garnishes
Dust with powdered sugar or cocoa powder.
Serve with vanilla ice cream for an elegant dessert.
Add a strawberry or drizzle of chocolate ganache on top.
Tips for the Perfect Gooey Center
Chill the chocolate filling before baking — it helps keep the middle molten.
Don’t overfill the liners.
Serve warm for that perfect lava effect.
Storage
Store at room temperature for 1 day, or refrigerate up to 3 days.
Reheat in the microwave for 10–15 seconds before serving — it’ll turn molten again!