CHOCOLATE LAVA CUPCAKE RECIPE RECIPES

Steps:

• Heat the oven to 350 degrees and line 4 6-cup muffin tins with cupcake liners. Sift together the flour, soda, salt, and cocoa powder and set aside. Use a standing mixer or hand-mixer to cream the butter. Add the sugar and vanilla and mix to combine. Add the eggs one at a time, beating after each one until smooth.
• On the lowest speed, alternately add the dry ingredients in three additions and the milk in two. Beat only until smooth and fully combined, you don’t want to overwork the batter.
• Scoop the batter into the prepared pans filling each about two-thirds full (don’t bother to smooth the tops--the batter will level itself as it cooks). Bake the cupcakes for about 25 minutes, or until the tops are puffed and spring back when lightly pressed. Be careful not to overbake the cakes, but know that if you take them out too early they may sink a bit. Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely.
• To make the ganache, put all the ingredients in a small, deep saucepan over medium-low heat. Cook, whisking occasionally to combine, until the chocolate and butter are nearly melted. Take the pan off the heat and whisk continuously until all the chocolate is melted; the ganache should be shiny and without any lumps.
• When the ganache is about room temperature, use a butter knife to spread it evenly on top of the cakes; sprinkle with nonpareil if you like. The cakes can be made a day in advance and refrigerated (they actually get better) or frozen in an airtight container.

Steps:

• Preheat the oven to 425F. Thoroughly spray a non-stick muffin pan with non-stick cooking spray or grease it with butter.
• Put butter and the chocolate chips in a microwave-safe bowl. Microwave on High for 30 seconds at a time, stirring after each 30 seconds, until the chocolate chips and butter are fully melted and the mixture in smooth.
• Whisk the eggs and egg yolk in a large bowl until combined. Add the flour, salt, powdered sugar and melted chocolate and butter. Mix everything until combined.
• Spoon the batter into the muffin cups.
• Put the muffin tin in the oven and bake for 9 minutes. Do not overcook, since you want the chocolate inside to be liquid.
• Take the chocolate lava cakes out of the oven. Let stand for 3 minutes.
• Put a large cutting board over the muffin tin and quickly invert it so the muffin tin is upside down. Bang the muffin cups with your fist to help release the molten lava cakes. Slowly lift the muffin tin, releasing the lava cakes onto the cutting board.
• Transfer the chocolate lava cakes to the individual plates and serve immediately.