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Molten Chocolate Cupcakes

Known also as "lava cakes," molten cakes are the answer to the most decadent chocolate craving. Here's an easy version using cake mix.

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( 106 Ratings)

106 Ratings

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4 Stars 25%

3 Stars 18%

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Member Reviews ( 28 )

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Prep Time 30 min
Total Time 2 hr 0 min
Servings 24

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

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Directions

1 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.
2 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.
3 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.

EXPERT TIPS

Expert Tips

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 290
Calories from Fat: 130),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 6g, 6% Trans Fat 1g 1% ),
Cholesterol: 45mg; 45%;
Sodium: 280mg; 280%;
Total Carbohydrate: 37g; 37%
(Dietary Fiber 1g 1% Sugars 26g 26% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 2%;
Calcium: 4%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 28 Reviews View All

Posted 12/26/2012 1:43:58 PM REPORT ABUSE Kimarita said:

Rating:

I didn't encouter any problems with this recipe. To avoid the over spill just don't over fill the cup & remenber that there is a filling that will take extra space.

This reply was: Helpful Inspiring

Posted 12/5/2012 4:05:04 PM REPORT ABUSE heim said:

Rating:

These cupcakes are wonderful IF you used giant cupcake pans. But the recipe says to use the wrong size pans. You call (2 3/4x1 1/4) large? You better have a self cleaning oven for this.. This recipe needs cupcake pans 2x3 1/2 deep.Nothing else!After two oven messes I know what I am talking about.

This reply was: Helpful Inspiring