Molten Lava Chocolate Cupcakes & Cake
Celebrations, friends, good times…what comes to your mind, Desserts? A giant Chocolate Mountain with creamy Nutella river flowing across a garden of mouth watering goodies…Huh..too much for one who is not blessed with a sweet tooth I overheard. But I love to bake goodies & make deserts and get a sense of contentment sharing them with family & friends.
And no second thoughts to bring this dessert for a girl who loves her coffee, chocolate and Nutella more than her boy 😉 This Coffee & Nutella molten lava cupcakes is my virtual treat for this wonderful friend of mine.
1. Coffee & Nutella Molten Lava Cupcakes
Easy to assemble and bake these goodies look rich and exotic when served and are bang on impressing your guests any time. Unlike the usual molten lava cakes these are firm with gooey lava inside. I often feel the traditional lava cakes are under baked tasting more like eating the batter. These tiny cupcakes do have a gooey inside but are fully baked. I baked another chocolate molten lava cake which has all the features of free flowing lava from inside.
(makes 15 or more small cupcakes)
- 1 cup All purpose flour
- 1/2 cup sugar
- 1/4 cup oil
- 1/4 cup cocoa powder
- 1 tbsp. yogurt/curd
- 1/4 cup milk
- 2 tbsp. Nutella
- 2 tbsp. chocolate chips/sprinkles
- 1 tbsp. cherries in sugar syrup (optional)
- 2 tsp. coffee powder
- 1/2 tp. baking powder
- 1/4 tsp. baking soda
Method; Sift the flour, baking powder, baking soda and cocoa powder twice. Beat sugar and oil in a vessel till sugar is dissolved. Add yogurt and milk in it and beat it again.
Add the wet ingredients into the dry ingredients and fold it lightly to make smooth batter.
Mix Nutella, coffee powder and cherries in sugar syrup in a small vessel.
Preheat oven at 190°C for 10 minutes.
Arrange cupcake liners in a muffin tray.
Pour a little batter in the liner, just to coat the base of it. Add a tsp of Nutella mix, a few chocolate chips on the batter and cover it with some more batter. Do the same for all the cupcakes.
Bake the cupcakes at 190°C for 9-10 minutes or till done. Take the tray out and let it cool.
Dust the Nutella & Coffee molten lava cupcakes with powder sugar and serve. these goodies will have a gooey center but firm base and top.
- I added a little mixed fruit preserve instead of cherries with syrup.
- Replace APF with wholewheat flour for healthier option.
- Coffee in the filling makes it slightly bitter, avoid it if you are making the cupcakes for children.
- These cupcakes also need to be slightly under-baked to get that gooey center.
2. Chocolate Molten Lava Cake
(Adapted from here)
- 1/2 cup Chocolate
- 1/2 cup butter
- 1/2 cup All purpose flour
- 1/3 cup sugar
- 2 tbsp. yogurt/curd
- 1 tsp. coffee powder (optional)
- 1/2 tsp. baking powder
Method; Melt chocolate and butter in a double boiler (keep the vessel of chocolate & butter over another vessel filled with hot water). Beat sugar and yogurt till sugar is dissolved and it forms a ribbon like pattern when dropped.
Add baking powder & coffee powder to the flour and mix well.
Preheat the oven at 190°C for 10 minutes.
Pour both the wet ingredients of sugar and chocolate mix in the dry ingredients and fold it lightly.
Grease small Ramekins with butter and pour little batter in each.
Bake the cake at 190°C for 6-7 minutes till the sides are firm but the center look slightly wobbly. Take out of the oven and serve. You can invert the chocolate molten cakes on serving dish, dust with powder sugar and pour chocolate sauce for a royal treat.
- I increased the flour a little in the recipe.
- Increase the yogurt quantity by 1 tbsp. if you like gooey and runny center.
- The molten cake will rise first while baking and will sunk as soon as you take it out of the oven, since it has more liquid content.