Molten Chocolate Lava Cupcakes with Chili
Decadent molten chocolate lava cupcakes with a bold twist of chili—rich, gooey, and perfectly spiced for a show-stopping dessert with a kick.
Ingredients
Scale
- 6 oz dark chocolate (70%), chopped
- ½ cup unsalted butter
- ½ cup granulated sugar
- 2 large eggs
- 2 egg yolks
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon cayenne pepper or chili powder
- 1 teaspoon vanilla extract
- Optional: extra dark chocolate squares, powdered sugar, whipped cream
Instructions
- Preheat oven to 425°F (220°C). Grease a 6-cup muffin tin or ramekins.
- In a microwave-safe bowl, melt chocolate and butter in 30-second intervals. Stir until smooth and let cool slightly.
- In another bowl, whisk eggs, yolks, sugar, salt, vanilla, and chili until light.
- Fold in the melted chocolate mixture, then sift and stir in flour.
- Divide batter into greased cups, filling ¾ full. Optionally insert a chocolate square into each center.
- Bake for 10–12 minutes until edges are firm but centers jiggle slightly.
- Let rest 1–2 minutes. Invert onto plates or serve in ramekins.
- Top with powdered sugar, whipped cream, or extra chili powder if desired.
Notes
- Use high-quality chocolate for the best molten texture.
- Chill batter if prepping in advance, then bring to room temp before baking.
- Test bake one first to adjust timing for your oven.
- Perfect served with vanilla ice cream or fresh berries.