About the Dish
If you thought Choco Lava Cake was the ultimate dessert, wait until you meet its adorable little cousin – Choco Lava Cups! These bite-sized wonders pack all the gooey, molten chocolate goodness of a classic lava cake into mini, single-serve portions. Think of them as tiny chocolate bombs—one spoon in, and boom! A warm, silky chocolate eruption that melts straight into your soul.
What makes Choco Lava Cups so special is their perfect size. They’re just big enough to satisfy a chocolate craving, yet small enough to make you say, hmm, maybe I need another one. They bake in ramekins, muffin tins, or even little cupcake liners, making them the perfect treat for parties, date nights, or just a solo dessert indulgence when you need some instant chocolate therapy. Some versions use Nutella, chocolate ganache, or even caramel centers for a surprise twist, because honestly—who doesn’t love an extra bit of gooey goodness?
The beauty of Choco Lava Cups is that they are incredibly easy to make yet feel fancy enough to impress anyone. They take just a handful of ingredients—dark chocolate, butter, eggs, sugar, and flour—and about 10 minutes in the oven to create that irresistible, oozing center. Whether you serve them warm with ice cream, dusted with cocoa powder, or with a fresh berry topping, they always bring pure chocolate bliss in every spoonful. Now, picture this on your board game café menu—Mini Choco Lava Cups served with a scoop of vanilla ice cream or a sprinkle of sea salt, turning every game break into a sweet, chocolatey victory! Whether you go classic, white chocolate, or even a spicy Mexican chocolate version, one thing’s for sure—this is a dessert that’s impossible to resist!
Recipe
Ingredients
Directions to make
- ½ cup (100g) dark chocolate (chopped or chocolate chips)
- ¼ cup (50g) unsalted butter
- ¼ cup (50g) powdered sugar
- 1 large egg
- 1 egg yolk
- ¼ cup (30g) all-purpose flour (maida)
- ½ teaspoon vanilla extract
- A pinch of salt
- Butter & cocoa powder (for greasing ramekins or cupcake liners)
Step 1 : Melt the Chocolate and Butter
- In a microwave-safe bowl, combine chopped dark chocolate and butter.
- Microwave in 20-second intervals, stirring each time, until fully melted and smooth.
- Let it cool slightly while you prepare the batter.
- In another bowl, whisk together powdered sugar, egg, and egg yolk until light and fluffy.
- Pour in the melted chocolate mixture and mix until well combined.
- Add flour, vanilla extract, and a pinch of salt. Gently fold until you get a smooth, lump-free batter.
- Grease ramekins or cupcake molds with butter and dust with cocoa powder (this helps the cakes release easily).
- Pour the batter ¾ of the way into each cup.
- Preheat oven to 200°C (390°F).
- Bake for 8-10 minutes (edges should be set, but the center should be jiggly).
- Remove and let them rest for 1 minute before serving.
- Run a knife around the edges and carefully unmold onto a plate, or serve directly in the cup.
- Serve it with a side of fresh cream or some plain old Vanilla Ice-cream
- Grab a spoon, dig in, and enjoy that molten chocolate lava explosion!
