Tillie Doyle
Chocolate lava cakes are a delicious dessert with a molten chocolate centre. They are surprisingly easy to make and can be whipped up in just 25 minutes. While ramekins are often used to make lava cakes, you can also use cupcake or muffin pans. The use of cupcake pans is a great alternative if you don't have ramekins, and it allows you to make multiple lava cakes at once. However, there are some adjustments to be made when using cupcake pans, such as greasing the pans and adjusting the baking time.
| Characteristics | Values |
|---|---|
| Ease of making | Lava cakes are easy to make and require zero complicated steps or special tools. |
| Time | The recipe whips up fast and can be made ahead, frozen, or reheated. |
| Ingredients | The recipe requires 6 simple ingredients. |
| Baking equipment | The cakes can be baked in a cupcake pan or a muffin tin if you don't have ramekins. |
| Baking time | The cakes should be baked for 8-10 minutes at 425°F (218°C). |
| Cooling time | The cakes should be allowed to cool for 5 minutes before serving. |
| Toppings | Suggested toppings include ice cream, homemade whipped cream, or a drizzle of salted caramel. |
| Gluten-free option | A gluten-free option can be made by using a rich and fudge-like flourless chocolate cake recipe. |
| Preparation | The cupcake pan should be prepared by coating the inside of each cup with melted butter and sprinkling with cocoa powder. |
| Refrigeration | The batter can be prepared and refrigerated for up to a couple of days before baking. |
| Bake temperature | The oven should be preheated to 425°F (218°C) or 450°F, depending on the source. |
| Bake time | The cakes should be baked for 10 minutes for a 12-cup pan size or 15-18 minutes for a jumbo 6-cup pan size. |
| Doneness | The cakes are done when the outsides and most of the top have set, and the centers are slightly runny. |
| Inversion | The cakes should be inverted onto plates after cooling, and a spoon can be used to release them from the pan. |
| Overbaking | It is important not to overbake the cakes, as this can result in a dry texture and the absence of the "lava" effect. |
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What You'll Learn
Using cupcake pans instead of ramekins
If you don't have ramekins, you can use a standard cupcake or muffin pan to make lava cakes. Grease the cupcake pan cups with butter and dust them with cocoa powder to prevent the cakes from sticking. Using a cupcake pan will yield smaller lava cakes, so you'll get more cakes than you would with ramekins. For example, a recipe that yields four cakes with ramekins will yield six cakes with a cupcake pan.
When preparing the batter, make sure to sift the powdered sugar or whisk vigorously to break up any lumps. Melt the butter and chocolate in a small bowl, either in the microwave or over a double boiler. Then, combine the eggs, sugar, and flour in a large bowl to form the egg mixture. Finally, mix the chocolate and egg mixtures together.
Pour the batter into the prepared cupcake pans and refrigerate for at least one hour or up to a couple of days. When you're ready to bake, preheat the oven to 425°F (218°C) and bake for 8-10 minutes. The cakes are done when the outsides and most of the tops have set, and the centers are still slightly runny.
Let the cakes cool for a few minutes, then invert them onto plates. Serve with your favorite toppings, such as ice cream, homemade whipped cream, or a drizzle of salted caramel. Enjoy!
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Preparing the cupcake pans
First, decide if you want to bake your lava cakes immediately or prepare them in advance. If you want to prepare them in advance, you can cover the cupcake pans with the unbaked lava cake batter and place them in the fridge for up to a day before baking. This is a great option if you are planning ahead for a dinner party or special occasion.
When you are ready to bake, the first step is to grease your cupcake pans. You can use melted butter or a non-stick cooking spray. Simply swirl the butter around the inside of each cup, or spray generously, ensuring the entire surface is coated. This step is important as it will help the lava cakes release from the pans easily after baking.
The next step is to dust the cupcake pans with cocoa powder. This will help prevent the cakes from sticking and will give them a delicious cocoa flavour. Use a small sifter to evenly coat the inside of each cup with cocoa powder. Alternatively, you can sprinkle the cocoa powder directly into the cups and then turn and tap the pan to coat the insides.
Some bakers recommend using paper liners in cupcake pans, especially when preparing regular cupcakes. However, when it comes to lava cakes, it is best to avoid using paper liners. This is because the direct contact between the batter and the pan helps to create the "lava" effect, with the outside baking faster than the inside. Paper liners can insulate the cakes, preventing them from baking properly and affecting the "lava" consistency.
Once your cupcake pans are greased and dusted with cocoa powder, you are ready to fill them with your lava cake batter and pop them in the oven! Just remember, the key to lava cakes is not to over-bake them. You want the outside to be baked while the inside remains soft and gooey, creating that delicious "lava" centre.
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Making the batter
Ingredients:
- Chocolate: Use high-quality semi-sweet chocolate or bittersweet chocolate. You can opt for chocolate bars or chips, but avoid chocolate chips or melting wafers as they may alter the lava texture.
- Butter: Either salted or unsalted butter can be used, according to preference.
- Flour: All-purpose flour is recommended.
- Sugar: Powdered sugar is preferred, ensuring there are no lumps. Sift the sugar or whisk vigorously to break up any lumps.
- Salt: Kosher salt is suggested for the best flavour.
- Eggs: Room temperature eggs are ideal, as they will incorporate better into the batter and ensure even rising. Additionally, using extra egg yolks will make the cake more moist and tender.
Preparation:
- Melt the butter and chocolate: Place butter and chocolate in a bowl and microwave in short intervals, stirring after each interval, until smooth. Alternatively, you can use a double boiler.
- Combine dry ingredients: In a separate bowl, combine the flour, sugar, and salt. Ensure there are no lumps in the mixture.
- Mix wet ingredients: In another bowl, whisk together the eggs. You can add additional egg yolks for an even richer batter.
- Combine mixtures: Once the chocolate and butter have cooled slightly, slowly incorporate the egg mixture, whisking continuously. Then, gradually add the dry ingredients to the chocolate mixture, mixing until well combined.
- Add extras: If desired, you can include additional ingredients such as vanilla extract to enhance the flavour.
- Chill the batter: Before baking, it is recommended to chill the batter. This helps in achieving the desired lava-like consistency.
The batter for chocolate lava cakes is now ready to be poured into your prepared cupcake pans or muffin tins. Remember, the key to achieving the perfect lava cake is to avoid over-baking. Enjoy the process and impress your guests with these decadent treats!
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Baking the cakes
Next, make the batter. Place your chocolate and butter in a microwave-safe bowl and microwave in 10-second increments, stirring after each increment, until the chocolate is completely smooth. Alternatively, melt the chocolate and butter in a small bowl over a double boiler. Once melted, set the chocolate aside to cool slightly. In a separate bowl, combine your eggs, sugar, and flour. Then, mix the chocolate and egg mixtures together.
Pour the batter into your prepared cupcake pans and refrigerate for at least one hour or up to a couple of days. When you're ready to bake, preheat your oven to 425-450°F (218°C). Bake your cakes for 8-10 minutes for a standard 12-cup pan size, or 15-18 minutes for a jumbo 6-cup pan size. The cakes are done when the outsides and most of the tops have set, but the centers are still slightly runny. You can test this by inserting a knife into the center of a cake; you want a thick pudding-like texture in the middle.
Let the cakes cool for 5 minutes, then place a sheet pan on top of the cupcake pan and invert them to release the cakes. Serve immediately with your favorite toppings, such as ice cream, homemade whipped cream, or a drizzle of salted caramel. Enjoy!
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Storing and reheating the cakes
While lava cakes are best served freshly baked, they can be stored and reheated. If you want to store your lava cakes, it is recommended to freeze them. To do this, first, set your cakes on a baking sheet lined with parchment paper (not touching) and place them in the freezer for 1 hour. Once they’re mostly frozen, wrap them in plastic wrap, put them in a freezer bag, and freeze for up to a month. By freezing your cakes individually first, you prevent them from sticking together or getting squashed in the freezer bag. The best way to thaw chocolate lava cakes is to leave them overnight in the fridge. Once they are defrosted, set them on the counter until they reach room temperature before reheating them.
Alternatively, you can reheat them straight from frozen in a preheated oven. Preheat your oven to 350°F (180°C) and heat the cake for 6-8 minutes. You can also reheat them in an air fryer at the same temperature for 7-8 minutes. If you want to reheat your lava cakes in the oven, place them on a baking sheet lined with a silicone liner or parchment paper (in case some lava leaks) and bake for 5-6 minutes. You can also place them on a tin foil lining on a baking sheet. Warm a fridge-cold cake for 6 to 8 minutes, depending on size. Room-temperature cakes will need slightly less time. If the cake seems a little dry, you can sprinkle it with water and then cover it with foil before putting it in the oven.
If you have access to an air fryer, this is another excellent way to reheat lava cakes. Place the lava cake in the top pot/bowl, cover with a lid, and allow to cook for up to 15 minutes, checking after 8-10 minutes. The cake will stay very soft and the center will be fudgy. However, this method takes considerably longer than most other methods.
Another option is to use a double boiler. Bring a small amount of water to a boil in a double boiler. Rest the lava cakes on a flat surface above the boiling water and cover with a lid. Warm the cakes for 4-5 minutes before serving. This method uses second-hand heat to warm the lava cake, so it’s soft and gentle. If you don’t have a double boiler, you could also use a steamer but be aware that the cakes might end up a bit wet on the outside.
You can also reheat your lava cakes in the microwave, although this is considered the worst way as it turns the cake spongy. Place the lava cake on a microwave-safe plate and cover it with a piece of damp paper towel. Warm the cake in 10-second intervals for up to 30 seconds.
You can also skip the reheating process altogether and enjoy your lava cake cold. The inside will harden a bit and will be reminiscent of a truffle or cookie dough.
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Frequently asked questions
Yes, you can make lava cakes in cupcake pans. However, you should not use cupcake liners, as this will prevent the cakes from baking properly.
To prepare your cupcake pan, coat the inside of each cup with melted butter and sprinkle with cocoa powder, coating completely.
The ingredients you will need include chocolate, butter, cream, eggs, sugar, and flour.
Bake at 425°F (218°C) for 8-10 minutes. However, some recipes suggest baking at 450°F for 10 minutes for regular-sized cupcake pans.
Yes, you can prepare the lava cakes up to a day in advance by covering the cupcake pan with the unbaked lava cakes and refrigerating until ready to bake.
