Chocolate Lava Cakes
My sweet friend Jenney found this winner over on Everyday Occasions. It is a keeper. Not too hard to whip together and the best thing? It's intended to be put together ahead of time and refrigerated and just pulled out and baked when you are ready. I love being able to get something out of the way early.
Not to mention they look and taste super fancy and hard and my kids absolutely love them!
Ingredients:
2 Tbsp. butter, melted
2 Tbsp. cocoa
-----
3/4 cup butter
12 oz. chocolate chips
1/2 cup heavy cream
5 eggs
3/4 cup sugar
2/3 cup flour
Directions:
Prepare cupcake pans by coating the inside of each with melted buttery by swirling it around. Then sprinkle the insides with cocoa, coating completely.
To make the batter, place chocolate chips in a microwave-safe bowl, then top it with butter and cream. Microwave for 30 seconds at a time, stirring in between, until the chocolate is smooth. When chocolate has cooled slightly, stir in eggs, sugar, and flour. Pour into prepared cupcake pans. Refrigerate for 1 hour (at least) and up to a couple of days.
Bake at 450 degrees for 10 minutes for regular 12/pan size and 15-18 for jumbo 6/pan size, just until the outside and most of the top have set, and the centers are still slightly runny. You can insert the tip of a knife to test. You just want a bit of the very center to be a thick pudding like texture. Let them cool for 5 minutes, then place a sheet pan on top of the muffin pan and invert them.
Serve with whipped cream, ice cream and dusted with chocolate or cinnamon.
Not to mention they look and taste super fancy and hard and my kids absolutely love them!
Ingredients:
2 Tbsp. butter, melted
2 Tbsp. cocoa
-----
3/4 cup butter
12 oz. chocolate chips
1/2 cup heavy cream
5 eggs
3/4 cup sugar
2/3 cup flour
Directions:
Prepare cupcake pans by coating the inside of each with melted buttery by swirling it around. Then sprinkle the insides with cocoa, coating completely.
To make the batter, place chocolate chips in a microwave-safe bowl, then top it with butter and cream. Microwave for 30 seconds at a time, stirring in between, until the chocolate is smooth. When chocolate has cooled slightly, stir in eggs, sugar, and flour. Pour into prepared cupcake pans. Refrigerate for 1 hour (at least) and up to a couple of days.
Bake at 450 degrees for 10 minutes for regular 12/pan size and 15-18 for jumbo 6/pan size, just until the outside and most of the top have set, and the centers are still slightly runny. You can insert the tip of a knife to test. You just want a bit of the very center to be a thick pudding like texture. Let them cool for 5 minutes, then place a sheet pan on top of the muffin pan and invert them.
Serve with whipped cream, ice cream and dusted with chocolate or cinnamon.
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