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.
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)
- 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.
- Whisk the sugar, cocoa powder and salt in a bowl to combine and remove any lumps. Mix in coffee and vanilla extract.
- 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.
- 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.
- 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.
- 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.
- 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!