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.

Recipe from Betty Crocker
Molten Chocolate Cupcakes
30 mins
2 hrs
by 4.0 18  people
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  • 1/2 cup whipping cream
  • 1 cup semisweet chocolate chips
  • 1 box Betty Crocker® SuperMoist® devil's food cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 container Betty Crocker® Rich & Creamy chocolate frosting
  • Powdered sugar
  • Sliced strawberries
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.
Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Grease and flour or spray with baking spray with flour 18 large (2-3/4x1-1/4-inch) muffin cups. In large bowl, beat cake 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.
Bake 18 to 22 minutes or until top springs back when lightly touched. Cool 1 minute. Carefully remove from pan; place on parchment paper. Cool 10 minutes. Frost with chocolate frosting. Just before serving, dust with powdered sugar. Garnish with strawberry slices. Serve warm.
High Altitude (3500-6500 ft): Heat oven to 400 degrees F. Increase water to 1-1/4 cups, decrease oil to 1/4 cup and add 2 tablespoons all-purpose flour to dry cake mix. Use paper baking cups in 24 muffin cups. Bake 15 to 18 minutes.

nutrition information

Per Serving: cal. (kcal) 340, Fat, total (g) 17, chol. (mg) 45, sat. fat (g) 6, carb. (g) 43, Trans fatty acid (g) 3, fiber (g) 1, sugar (g) 31, pro. (g) 3, vit. A (IU) 97, sodium (mg) 320, calcium (mg) 40, iron (mg) 2, Starch () 1, Other Carb () 2, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet
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