Molten Lava Brownie Cups Recipe

Prep Time 20 mins

Cook Time 12 mins

Rest Time 10 mins

Total Time 42 mins

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Cooking Temp: 180 C

Servings: 6

Best Season: All Seasons

Description

These Molten Lava Brownie Cups are the ultimate chocolate indulgence — a rich, fudgy brownie exterior that hides a warm, gooey chocolate center. Perfectly portioned in cupcake form, they’re easy to make and serve for dinner parties, celebrations, or cozy nights in. Each cup delivers that signature “lava flow” when cut open — giving you the best of both worlds: chewy brownie edges and a molten, melt-in-your-mouth core.

Ingredients

For the Brownie Batter:

170 g semi-sweet chocolate (chopped or use good-quality chocolate chips)
115 g unsalted butter (cut into cubes)
100 g granulated sugar
50 g brown sugar (adds depth and chewiness)
2 large eggs (room temperature)
1 tsp pure vanilla extract
65 g all-purpose flour (sifted)
15 g unsweetened cocoa powder (use Dutch-process for richer color)
¼ tsp salt (enhances chocolate flavor)

For the Filling (Lava Center):

100 g dark chocolate (chopped into small pieces)
30 ml heavy cream (just enough to melt into a soft center)

Optional Toppings:

Powdered sugar (for dusting)
Vanilla ice cream (optional but highly recommended)
Chocolate syrup (drizzle on top before serving)

Instructions

Prepare Your Bakeware

1
Preheat the oven to 180°C (350°F). Lightly grease a 6–cup muffin tray or ramekins with butter, then dust them lightly with cocoa powder. This prevents sticking and adds extra chocolate flavor.

Melt the Chocolate and Butter

2
In a heatproof bowl, combine chopped chocolate and butter. Melt them together using a double boiler or in the microwave in short 20-second bursts, stirring between intervals until smooth and glossy. Let it cool slightly for 2–3 minutes.

Whisk the Sugars and Eggs

3
In a separate bowl, whisk together granulated sugar, brown sugar, and eggs until the mixture becomes pale and slightly thick. Add vanilla extract and mix again until well combined.

Combine Wet and Dry Ingredients

4
Pour the melted chocolate mixture into the sugar-egg mixture and whisk until fully blended. Sift in flour, cocoa powder, and salt, then gently fold with a spatula until just incorporated. Do not overmix — this helps keep the brownies fudgy.

Prepare the Lava Filling

5
In a small bowl, melt dark chocolate and heavy cream together until smooth and silky. Set aside to cool slightly; this will become your gooey center.

Fill the Molds

6
Spoon about 1½ tablespoons of brownie batter into each muffin cup.
7
Add 1 teaspoon of lava filling into the center, then cover with another tablespoon of brownie batter, making sure the chocolate center is sealed inside.

Bake

8
Bake for 12–14 minutes, depending on your oven. The edges should be firm, but the center should still appear slightly soft and jiggly.

Cool and Serve

9
Allow the brownie cups to rest for 10 minutes before gently removing them from the pan. Serve warm, dusted with powdered sugar, and if desired, top with a scoop of vanilla ice cream or a drizzle of chocolate syrup for extra indulgence.

Note

Make-Ahead Tip: You can refrigerate the filled batter cups for up to 24 hours before baking. Just add an extra 1–2 minutes to baking time if baking straight from the fridge.

Storage: Store baked brownie cups in an airtight container at room temperature for up to 2 days or refrigerate for 4–5 days. Reheat in the microwave for 15–20 seconds before serving.

Variation: For a richer taste, add a pinch of espresso powder to enhance the chocolate flavor. You can also use milk chocolate for a sweeter lava center.

Halal Note: This recipe is 100% halal-friendly as it uses no alcohol or gelatin-based ingredients.

Keywords: molten brownie cups, chocolate dessert, fudgy brownies, gooey lava cake, easy baking recipe

Read it online: https://petitepanini.com/recipe/molten-lava-brownie-cups-recipe/