Molten Chocolate Cupcakes Recipe

Chocolate molten cupcakes on a black plate.

5 from 2 votes

Molten Chocolate Cupcakes Recipe

Valentine's dessert is easy and quick with homemade Molten Chocolate Cupcakes—soft cake, melted chocolate center, and perfect paired with fresh berries or vanilla ice cream.

Prep Time20

Cook Time18

Total Time38

Course: Cakes & Cheesecakes, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Calories: 481kcal

Author: Andrea

Ingredients

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 + 1/4 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 confectioners' sugar
2 tsp unsweetened cocoa powder
pinch of salt

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare one cupcake pan by spraying with Pam and lightly dusting with cocoa powder (a great alternative to flour when prepping pans for chocolate cake or bread). Set aside.
In a medium-sized mixing bowl, whisk or sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In the bowl of a stand mixer, add the eggs, warm water with espresso powder, buttermilk, oil, and vanilla. Mix on medium speed until smooth. Reduce the speed to low and slowly add the dry ingredients to the wet mixture. Mix until smooth (no flour or cocoa pockets should remain), about 3 minutes.
Divide the batter evenly among cups, filling them ¾ of the way full. Place in the 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 overbake!
Remove from the oven, allow the cupcakes 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 replace the top. Let cool while preparing the whipped topping.
In the chilled bowl of a stand mixer, beat together the heavy cream, confectioners sugar, cocoa powder, and salt on high for approximately 2–3 minutes (until the mixture becomes stiff).
Turn the cupcakes upside down (make sure they’re plugged well to prevent leaks). Dust with cocoa powder, then top with chocolate whipped cream. Serve immediately!

Notes

STORE leftover Molten Chocolate Cupcakes in an airtight container in the refrigerator for up to 3 days. The whipped topping holds well when chilled. To FREEZE, wrap each unfrosted cupcake tightly in plastic wrap and place in a freezer-safe bag or container for up to 2 months.

Thaw at room temperature, then REHEAT in a 300 degrees Fahrenheit (150 degrees Celsius) oven for about 5–7 minutes if you want the truffle to melt again. Add fresh whipped topping after reheating.

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