Mini Espresso Cup Molten Lava Cakes

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Mini Espresso Cup Molten Lava Cakes

Individual, fudgy chocolate cakes baked directly in espresso cups with a gooey, warm melted chocolate center.

Ingredients (Makes 6 mini cups)

  • 100g (3.5 oz) Dark or semi-sweet baking chocolate, chopped

  • 1/2 cup (115g) Unsalted butter

  • 2 Large eggs + 1 egg yolk (room temperature)

  • 1/4 cup (50g) Granulated sugar (or sweetener of choice)

  • 2 tbsp (15g) All-purpose flour (or almond flour for gluten-free)

  • 1 tbsp Cocoa powder

  • 1 tsp Vanilla extract

  • Pinch of salt

  • 6 small pieces Dark chocolate or chocolate fudge sauce (for the molten core)

Instructions

  1. Prep Mugs: Lightly grease 6 oven-safe espresso cups or mini mugs with butter and dust with cocoa powder. Preheat oven to 190°C (375°F).

  2. Melt: Melt the chopped chocolate and butter together in a heatproof bowl set over simmering water (or microwave in 20-second bursts), stirring until silky smooth. Set aside to cool slightly.

  3. Mix Wet: In a separate bowl, whisk together the eggs, egg yolk, sugar, vanilla, and a pinch of salt until pale and slightly thickened (about 1–2 minutes).

  4. Combine: Gently fold the melted chocolate mixture into the egg mixture. Sift in the flour and cocoa powder, folding just until combined.

  5. Fill: Divide the batter evenly among the prepared cups (about 3/4 full). Press a small piece of chocolate or a dollop of chocolate fudge into the center of each cup.

  6. Bake: Place the cups on a baking sheet and bake for 10 to 12 minutes, until the edges are set and cracked but the center still has a slight soft wobble.

  7. Serve: Drizzle with extra warm chocolate fudge sauce or dust with powdered sugar, and serve warm immediately.