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. MORE+ LESS-

By Betty Crocker Kitchens

August 22, 2011

3/4

cup whipping cream

1 1/2

cups semisweet chocolate chips

box Betty Crocker™ Super Moist™ devil's food cake mix

box (4-serving size) chocolate fudge instant pudding and pie filling mix

1 1/4

cups water

1/2

cup vegetable oil

eggs

container Betty Crocker™ Rich & Creamy chocolate frosting

Powdered sugar

Sliced strawberries

Hide Images

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.

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.