Chocolate Lava Brownie Cups
Ingredients
- Brownie Batter
- ½ cup unsalted butter
- 4 oz semi-sweet chocolate chopped
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- Lava Center
- 6 –8 teaspoons chocolate hazelnut spread chocolate ganache, or chocolate chunks
- Optional Add-Ins
- ½ teaspoon espresso powder
- Chocolate chips
- Chopped walnuts or pecans
Instructions
- Preheat oven to 375°F (190°C) and grease a standard muffin pan very well
- Melt butter and chopped chocolate together until smooth, then cool slightly
- Whisk granulated sugar and brown sugar into the chocolate mixture
- Add eggs one at a time, whisking well, then stir in vanilla
- Fold in flour, cocoa powder, and salt just until combined
- Spoon batter halfway into each muffin cavity
- Add 1 teaspoon lava filling to the center of each
- Top with remaining batter until about ¾ full
- Bake for 10–12 minutes until edges are set and centers look soft
- Rest 2–3 minutes, loosen edges, and serve warm
Notes
Do not overbake or the lava center will firm up
Use room-temperature eggs for smoother batter
Chill filling slightly if your kitchen is warm
Grease pan thoroughly to prevent sticking
Best served warm for a molten center
Store refrigerated up to 3 days and reheat gently