Chocolate Lava Cupcakes

Chocolate Cake

Chocolate Lava Cupcakes

Soft chocolate cupcakes with a rich molten chocolate center, topped with fluffy whipped frosting and a silky chocolate drizzle — perfect for birthdays, parties, or chocolate cravings.

Ingredients

Cupcakes

  • 1½ cups all-purpose flour (190g)
  • ½ cup cocoa powder (50g)
  • 1 cup granulated sugar (200g)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • ½ cup vegetable oil (120ml)
  • 1 cup buttermilk (240ml)
  • 1 tsp vanilla extract
  • ½ cup hot coffee or hot water (120ml)

Chocolate Lava Filling

  • 1 cup chocolate chips (170g)
  • ½ cup heavy cream (120ml)

Whipped Frosting

  • 2 cups whipping cream (480ml)
  • ¼ cup icing sugar (30g)
  • 1 tsp vanilla extract

Chocolate Drizzle

  • ½ cup melted chocolate (85g)

Instructions

Step 1: Prepare the Cupcakes

Preheat your oven to 175°C (350°F) and line a cupcake tray with cupcake liners.

In a large mixing bowl, whisk together:

  • Flour
  • Cocoa powder
  • Sugar
  • Baking soda
  • Baking powder
  • Salt

Add the eggs, vegetable oil, buttermilk, and vanilla extract. Mix until smooth.

Slowly stir in the hot coffee or hot water. The batter will be thin — this helps create moist cupcakes.

Step 2: Bake

Fill each cupcake liner halfway with batter.

Bake for 18–20 minutes or until a toothpick inserted comes out with a few moist crumbs.

Allow the cupcakes to cool completely before filling.

Step 3: Make the Chocolate Lava Filling

Heat the heavy cream until warm (do not boil).

Pour it over the chocolate chips and let sit for 1 minute.

Stir until smooth, glossy, and fully melted. Chill slightly until the ganache thickens.

Cut a small hole in the center of each cupcake and spoon the chocolate filling inside.

Step 4: Prepare the Frosting

In a chilled bowl, whip together:

  • Whipping cream
  • Icing sugar
  • Vanilla extract

Beat until stiff peaks form.

Pipe or spread generously over the cupcakes.

Step 5: Decorate & Serve

Drizzle melted chocolate over the whipped frosting.

Serve immediately or chill for 15 minutes for an extra rich lava texture.

Tips

  • Hot coffee enhances the chocolate flavor without making the cupcakes taste like coffee.
  • Chill the ganache slightly before filling so it stays thick and gooey.
  • Store cupcakes in the refrigerator for up to 3 days.

Yield

Makes approximately 12 cupcakes.

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