Chocolate molten cakes

I had an urge to bake not long ago, dug through some old Pinterest pins, and found this recipe (which has step-by-step pictures as well) for chocolate cakes made in cupcake pans. Let me tell you, they were delicious. Super chocolatey but not super sweet. I loved them and will definitely make them again.

Chocolate molten cakes
recipe via Everyday Occasions
makes 6 medium or 12 small cakes


  • 2 tbsp melted butter
  • 2 tbsp cocoa
  • 3/4 cup butter
  • 12 oz chocolate chips (I used dark chocolate)
  • 1/2 cup heavy cream
  • 5 eggs
  • 3/4 cup sugar
  • 2/3 cup flour


  1. Prepare cupcake pans by coating the inside of each with melted butter by swirling it around. Then sprinkle the insides with cocoa, coating completely.
  2. To make the batter, place chocolate chips in a microwave-safe bowl, then top it with butter and cream. Microwave for 30 seconds at a time, stirring in between, until the chocolate is smooth. When chocolate has cooled slightly, stir in eggs, sugar and flour.  Pour into prepared cupcake pans. Refrigerate for 1 hour (at least) and up to a couple of days.
  3. Bake at 450 degrees F for 10 minutes for regular 12/pan size and 15-18 for jumbo 6/pan size, just until the outsides and most of the top have set and the centers are still slightly runny.  You can insert the tip of a knife to test. You just want a bit of the very center to be a thick pudding-like texture. Let them cool for 5 minutes, then place a sheet pan on top of the muffin pan and invert them.
  4. Serve with whipped cream, ice cream, or dusted with chocolate or cinnamon.


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