Go Back
–+ servings
Red Velvet Molten Lava Cupcakes

Red Velvet Molten Lava Cupcakes

Experience the indulgent delight of Red Velvet Molten Lava Cupcakes with a gooey chocolate center, perfect for impressing guests or treating yourself.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: DESSERT RECIPES
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 4 oz Semisweet or bittersweet chocolate opt for high-quality chocolate for best results
  • 1/2 cup Heavy whipping cream ensures the chocolate melts smoothly
  • 1 cup All-purpose flour measure accurately for fluffy results
  • 1/4 cup Unsweetened cocoa powder enhances chocolate flavor
  • 1 tsp Baking soda ensure freshness for best lift
  • 1/4 tsp Table salt balances sweetness
  • 1 large Egg yolk use room temperature
  • 1/4 cup Unsalted butter cool for 15 minutes after melting
  • 1/2 cup Granulated sugar a fine sugar for better blending
  • 1/2 cup Full-fat buttermilk use room temperature
  • 1 tsp Vanilla extract choose pure for best taste
  • 1 tbsp Red food coloring gel works best for intensity
  • 1 tsp White distilled vinegar activates baking soda
For the Topping
  • 1 cup Cream Cheese Whipped Cream whip until fluffy for best texture

Equipment

  • Cupcake molds
  • Mixing bowls
  • Whisk
  • double boiler or microwave

Method
 

How to Make Red Velvet Molten Lava Cupcakes
  1. Preheat your oven to 350°F (175°C) and prepare your cupcake molds by greasing them lightly.
  2. Melt the chopped chocolate with the heavy whipping cream over a double boiler or in the microwave until smooth and glossy.
  3. Combine the dry ingredients in a mixing bowl: flour, cocoa powder, baking soda, and salt.
  4. Whisk together the egg yolk, melted butter, granulated sugar, buttermilk, vanilla extract, red food coloring, and vinegar in a separate bowl.
  5. Mix the wet and dry ingredients gently until just combined.
  6. Divide the batter evenly into the prepared cupcake molds, filling each about two-thirds full.
  7. Spoon a generous dollop of the melted chocolate mixture into the center of each cupcake.
  8. Bake in the preheated oven until just set, about 15 minutes.
  9. Cool slightly before serving. Top with a swirl of cream cheese whipped cream.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. You can freeze unbaked batter for up to 2 months.

Tried this recipe?

Let us know how it was!