Cupcake Lava Brownies


I have a soft heart for brownies. Those little (and some not so little) squares of chocolatey goodness that most of us grew up with as kids. I also love molten chocolate cake. Nothing like breaking the crust and having the warm chocolate center just ooze out onto the plate and spoon. So I thought, why not combine the two and make a brownie with a soft center that oozes chocolate when it’s fresh out of the oven. Add a scoop of vanilla ice cream and maybe a drizzle of raspberry sauce, and indulgence doesn’t come much better than this.

To make this decadent dessert, I use a muffin tin. This gives a nice brownie crust to each, yet allows the centers to stay molten while warm, just like a chocolate lava cake. The beauty of using a muffin tin is that you can make a batch and freeze the extra brownies. To reheat, simply pop in the oven at 325°F for about 15 minutes.

brownies prep1  brownies prep2  brownies prep3  brownies2


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Cupcake Lava Brownies
Makes 12 cupcake brownies


  • 1 cup unsalted butter (2 sticks), cut into 1″ pieces
  • 2 cups sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1/2 tsp. kosher salt
  • 1 Tbsp. brewed coffee
  • 2 tsp. vanilla extract
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 cup nuts (pecans or walnuts), finely chopped
  • 3/4 cup bittersweet dark chocolate (chips or flakes)


  1. Preheat oven to 350°F. Butter and flour a muffin tin or use a non-stick tin such as a Teflon coated or silicon pan.
  2. Whisk the sugar, cocoa powder and salt in a bowl to combine and remove any lumps. Mix in coffee and vanilla extract.
  3. Melt butter in the microwave or in a medium-sized saucepan, then immediately mix into the sugar and cocoa mixture until smooth. Let cool for a few minutes.
  4. Adding one egg at a time, vigorously beat (mix) with a wooden spoon until the mixture is smooth and shiny. Mix in flour, whisking again vigorously for about a minute. Fold in chopped nuts.
  5. Scrape batter into prepared muffin tin, filling almost to the top. Sprinkle chocolate chips in the middle of each cupcake and press into the batter with a knife.
  6. Bake for about 15 minutes, until the edges are set and the center is still moist and gooey. You can check with a knife or toothpick.
  7. Let the brownies cool for 10-15 minutes before carefully removing. Dust with powdered sugar if desired, and serve with a nice scoop of vanilla ice cream!

2 responses to “Cupcake Lava Brownies

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