Have you ever had a chocolate lava cake? Basically, it’s a chocolate lover’s dream. Moist, warm, dark chocolate cake with a hot, gooey, chocolate ganache center.
This recipe was originally posted as the standard Chocolate Lava Cupcake by Ruthanne of easybaked. I just loved the idea, but I don’t like chocolate much, so I decided to switch it up.
Yellow cake and chocolate are one of the best pairings that exist in the dessert world. So why not flow that chocolate lava from yellow cake instead of more chocolate?
I hope I’ve convinced you.
Yellow Chocolate Lava Cupcakes – recipe adapted from easybaked
Ingredients
1 box yellow cake + water, eggs, and oil to make
1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
1/4 cup cocoa powder (I used special dark)
1/2 cup dark chocolate candy melts (or semi-sweet choc. chips)
Directions
1. In a small bowl, combine heavy whipping cream and chocolate chips. Melt in the microwave, stirring every 30 seconds until smooth. Refrigerate at least 2 hours, or until firm. (I left mine in the fridge for 3 days before I had time to make these.)
2. Using a tablespoon, grab a hunk of hardened ganache and roll into a small ball. Roll ball in cocoa powder and set on a wax lined baking sheet or plate. (Makes about 18-20 balls.) Leave in the fridge until ready for use.
**This step was a little messy!
3. Make cake batter according to box directions, using a little less water than the recipe calls for. (I didn’t do this, and my batter was a little too thin. You’ll see why at the end.)
4. Preheat oven to 350*.
5. Scoop or pour batter into cupcake liners to about 1/3-1/2 way. Drop a ganache ball into each cupcake.
6. Pour or scoop just enough batter over the ball to cover completely.
7. Bake according to package directions, or until tops of cupcakes are dry and spring back to the touch.
8. Melt candy melts or chocolate chips in a zip top bag for 30 seconds. Massage with your fingers until completely smooth, melting for another 15 seconds if necessary. Cut the corner of the bag and squeeze chocolate drizzle on top the cupcakes.
9. Let cool about 10 minutes, then eat one warm. TRUST ME on this.
**Best served warm. If not serving immediately, heat in the microwave for 15-20 seconds before consuming. You want the lava flowing!
My cake batter was a little too thin, so my chocolate lava ball sank completely to the bottom.
Of course this didn’t effect the taste at all, it just required the use of a spoon or fork to eat. Which worked out well because the liners I used are sturdy and held up like a cup.
Whether you’re a chocolate lover or sometimes liker, I hope these cupcakes have converted some of you to the yellow chocolate lava side!
My coworkers LOVED these.
My best and most reliable cupcake judge (hi Terrence!) said “that was reeally special.” And then he told me he has to go to the gym tonight now. Haha…
Cookie Carrie 