Ingredients
Scale
- 1 cup(225g) unsalted butter
- 8 oz(225g) bittersweet chocolate, chopped
- 1 cup(200g) granulated sugar
- 1/2 cup(60g) all-purpose flour
- 4large eggs
- 2egg yolks
- 1 tspvanilla extract
- Pinch of salt
- 1/2 cupcream cheese
- 1/4 cuppowdered sugar
- 1 tspvanilla extract (for the cream cheese filling)
- Whipped cream (optional for topping)
- Chocolate shavings (optional for topping)
- For a gluten-free version, replace the all-purpose flour with almond flour or a 1:1 gluten-free flour blend. This may slightly alter the texture but will still result in a delicious treat.
- For a dairy-free alternative, use vegan butter and dairy-free cream cheese. The taste will remain indulgent, and you’ll be catering to a wider range of dietary preferences.
Instructions
- Preheat and Prepare:Start by preheating your oven to 425°F (220°C). Grease a 12-cup muffin tin or line it with cupcake liners to ensure easy removal after baking.
- Melt the Chocolate and Butter:In a heatproof bowl, combine the unsalted butter and chopped bittersweet chocolate. Place the bowl over a saucepan of simmering water and stir until the mixture is completely smooth. Remove from heat and set aside.
- Combine Dry Ingredients:In a separate bowl, whisk together the granulated sugar, all-purpose flour, and a pinch of salt. This dry mixture will balance the rich flavors of the chocolate.
- Mix Wet Ingredients:In another bowl, whisk together the eggs, egg yolks, and vanilla extract until the mixture is smooth and slightly frothy.
- Blend Everything Together:Gently fold the melted chocolate mixture into the egg mixture, ensuring that everything is well incorporated. Then, gradually add the dry ingredients, folding until just combined. Be careful not to overmix, as this can affect the texture of your cupcakes.
- Prepare the Filling:In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. This will be the surprise creamy filling inside your cupcakes.
- Assemble the Cupcakes:Fill each cupcake liner halfway with the chocolate batter. Add a spoonful of the cream cheese mixture to the center of each, then top with more chocolate batter until the liners are about 3/4 full.
- Bake:Place the muffin tin in the preheated oven and bake for 10-12 minutes. The tops should be set, but the centers should remain slightly jiggly—this is what gives the cupcakes their molten lava effect.
- Cool and Serve:Allow the cupcakes to cool for about 5 minutes in the tin before carefully removing them. Top with whipped cream and chocolate shavings if desired, and serve warm to enjoy the molten center at its best.