Instructions
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Prepare Oven & Pan: Preheat your oven to 425°F (220°C). Generously grease a muffin tin or line it with cupcake liners (greasing the liners helps prevent sticking).
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Melt Chocolate and Butter: Combine the butter and chocolate chips in a microwave-safe bowl. Heat in 30-second bursts, stirring after each interval, until the mixture is completely smooth and melted. Set it aside to cool slightly.
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Create the Batter: In a separate mixing bowl, vigorously whisk the sugar, eggs, and vanilla extract together until the mixture becomes pale and slightly thickened. Slowly pour in the slightly cooled chocolate mixture, whisking continuously until fully combined. Sift the flour and salt into the batter and use a spatula to fold gently, just until no dry streaks remain. Be careful not to overmix.
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Fill the Cups: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. For an even more intense molten center, press an extra teaspoon of chocolate chips into the middle of each cupcake.
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Bake to Perfection: Bake for 8–10 minutes. The key is to remove them when the edges look set and firm, but the centers are still soft and jiggle slightly when you gently shake the pan. Overbaking will result in a fully cooked center.
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Serve Immediately: Let the cupcakes cool in the pan for only 1–2 minutes. This allows them to set just enough for handling. Carefully run a knife around the edges if needed, then transfer them to plates. Dust with powdered sugar, add a scoop of vanilla ice cream, and serve immediately while the centers are gloriously warm and flowing.
Chef’s Tips for Success
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Chocolate is Key: The quality of chocolate directly impacts the flavor. A good semi-sweet or dark chocolate will make these cupcakes truly exceptional.
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Trust the Jiggle: The most common mistake is overbaking. When in doubt, take them out! A soft, jiggly center is what you’re aiming for.
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Make-Ahead Magic: You can prepare the batter, cover the muffin tin, and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for 15-20 minutes before baking as directed.
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Freeze for Later: Freeze the unbaked, filled muffin tin until solid. Then, pop the individual batter pucks into a freezer bag. Bake from frozen, adding 1-2 extra minutes to the baking time.
Enjoy the indulgence! There’s nothing quite like breaking into a warm, homemade lava cupcake and discovering the gooey chocolate treasure inside.