A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Chocolate Decadence Minis

Author: PJ Hamel

Chocolate Decadence Minis Recipe Chocolate Decadence Minis Recipe

First, there were chocolate lava cakes: jumbo-muffin sized chocolate cakes with molten fudge centers. Now, enjoy the sequel: molten-center minis, whose lave-flow comes not from unbaked batter, but from a chunk of solid chocolate added to the center of each tiny cake before baking. Cakes bake, centers melts, chocoholics enjoy!

Follow our step-by-step photos for making these cakes at our blog, Flourish.

View step-by-step
directions on our blog

Connect with us

At a glance

Prep
Bake
Total
Yield
about 32 mini cakes
Nutrition information

Ingredients

Choose your measure:

  • 1/2 cup butter
  • 1/4 cup Dutch-process or European-style cocoa powder
  • 1/2 teaspoon espresso powder
  • 1/2 cup hot water
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup buttermilk, plain yogurt, or sour cream; low-fat is fine
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 2/3 cups semisweet or bittersweet chocolate discs; Guittard Onyx bittersweet wafers work well here

Instructions

  1. Preheat the oven to 400°F. Grease a 20- or 24-cup mini muffin pan.
  2. Melt the butter, and stir in the cocoa, espresso powder, and hot water.
  3. In a separate bowl, whisk together the flour, sugar, soda, and salt.
  4. Pour the cocoa mixture over the dry ingredients, stirring to blend.
  5. Beat in the buttermilk, yogurt, or sour cream; the eggs, and the vanilla.
  6. Pour batter into each of the muffin cups, filling them about 3/4 full. You won't use all of the batter; you'll need to bake this first batch, then bake the remainder (unless you have two mini muffin pans).
  7. Submerge 3 or 4 discs of your favorite solid chocolate — about enough to equal the size of a Hershey's Kiss — in the center of each. Note: Hershey's Kisses won't melt as these cakes bake, so pick a chocolate that's meltable, like our Onyx wafers.
  8. Bake the cakes for 10 minutes.
  9. Remove them from the oven, and serve immediately.
  10. Repeat with the remaining batter. Cakes freeze beautifully. Reheat briefly in the microwave to melt their centers, just prior to serving.
  11. Yield: about 32 mini cakes.

Nutrition Information

  • Serving Size 1 cake
  • Servings Per Batch 32
Amount Per Serving:
  • Calories 100
  • Calories from Fat 45
  • Total Fat 5g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 45mg
  • Total Carbohydrate 12g
  • Dietary Fiber 1g
  • Sugars 9g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.