Known also as “lava cakes,” molten cakes are the answer to the most decadent chocolate craving. Here’s an easy and incredibly delicious version using cake mix.
Molten Chocolate Cupcakes
2015-02-06 16:11:59
Yields 24
Prep Time
30 min
Total Time
2 hr
Ingredients
- 3/4 cup whipping cream
- 1 1/2 cups semisweet chocolate chips
- 1 box Betty Crocker™ SuperMoist™ devil's food cake mix
- 1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 4 eggs
- 1 container Betty Crocker™ Rich & Creamy chocolate frosting
- Powdered sugar
- Sliced strawberries
Instructions
- In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
- Heat oven to 350°F. Grease and flour 24 large (2 3/4x1 1/4-inch) muffin cups (dark or nonstick pans not recommended). In large bowl, beat cake mix, pudding mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
- Bake 20 to 23 minutes or until top springs back when lightly touched. Cool 1 minute. Carefully remove from pan; place on cooking parchment paper. Cool 10 minutes. Frost with chocolate frosting. Just before serving, sprinkle with powdered sugar. Garnish with strawberry slices. Serve warm. Store loosely covered.
Notes
- * Only have regular size muffin cups? Just use slightly less than 1/4 cup batter and slightly less than 1 tablespoon filling. Bake 19 to 21 minutes.
NUTRITION INFORMATION PER SERVING
- Serving Size: 1 Cupcake
- Calories 290, Total Fat 15g, Cholesterol 45mg, Sodium 280mg, Total Carbohydrate 37g, Protein 2g, Vitamin A 4%, Vitamin C 2%, Calcium 4%, Iron 8%
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