Originally a guest post over at Something Swanky
When Stephen and I first started dating we went to Chili’s a lot (almost on a weekly basis). Every once in a while we’d get dessert, and when we did, it was always a molten cake. If you don’t know what I’m talking about, they’re kind of like mini bundt cakes with some type of warm gooey center. Sounds pretty good, right? I was a tad bit obsessed with them. Since we don’t live close to a Chili’s anymore, I decided it was probably time to try making them on my own. I came up with these super easy molten chocolate cupcakes. They bake up nicely, are quick to assemble and are sure to please anyone who is lucky enough to get their hands on one!
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 2 large eggs
- 3/4 cup warm water + ¼ tsp espresso powder
- 3/4 cup buttermilk
- 3 Tbsp canola oil
- 1 tsp vanilla
- 12 Lindt Lindor Truffles - the kind is up to you
- unsweetened cocoa powder for dusting
Chocolate whipped cream
- 1 cup heavy cream
- 4 tsp confectioner's sugar
- 2 tsp unsweetened cocoa powder
- pinch of salt
- Preheat oven to 350 degrees. Prepare one cupcake pan by spraying with Pam and then lightly dusting with cocoa powder (tip: cocoa is a great alternative to flour when prepping a pan for chocolate cake or bread), set aside.
- In a medium size mixing bowl, whisk or sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In the bowl of a stand mixer, add eggs, warm water w/ espresso powder, buttermilk, oil, and vanilla. Mix on medium speed until smooth. Turn down speed to low and slowly add the dry ingredients to the wet mixture. Mix until smooth (no flour/cocoa pockets remain), about 3 minutes.
- Divide batter evenly among cups, filling ¾ of the way full. Place in oven and bake for 18-21 minutes, or until the tops spring back when touched and a cake tester comes out clean. Be careful not to over bake!
- Remove from oven, allow them to sit for 3-4 minutes in the pan, and then transfer them to a wire rack.
- Using a cupcake corer or a knife, remove the center of each hot cupcake. Place a truffle inside and then place top back on. Let cool while preparing the whipped topping.
- In the (chilled) bowl of a stand mixer, on high, beat together heavy cream, confectioners sugar, cocoa powder and salt for approximately 2-3 minutes (or until mixture becomes stiff).
- Turn cupcakes upside down (be careful, you’ll want to make sure that you plugged them up good to prevent leaks). Dust with cocoa powder, then top with chocolate whipped cream. Serve immediately!
Calories: 482kcal | Carbohydrates: 71g | Protein: 8g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 329mg | Potassium: 778mg | Fiber: 4g | Sugar: 40g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 3mg
Recipe by Stephen + Natalie