These rich chocolate cupcakes are made with a cake mix, but filled with warm chocolate fudge that pours out when you take a bite~ yum!!!!!
INGREDIENTS: (makes 18-20 cupcakes)
- One boxed dark chocolate cake mix (plus water, eggs and oil to make according to box)
- 1 c. semi sweet chocolate chips
- 1/2 c. whipping cream
- 1/4 c. cocoa powder
- 1/2 c. white baking chips
DIRECTIONS:
- Heat semi-sweet chips and whipping cream in the microwave, stirring every 30 seconds until completely melted and smooth, making a ganache.
- Refrigerate for about 2 hours, until hardened to a soft fudge consistency.
- Scoop small balls of cold chocolate ganache out of bowl using a small cookie scoop
(I highly recommend a small cookie scoop for this job- the chocolate is sticky and hard to work with until it is rolled in cocoa- a scoop makes it so much easier!)
- Roll balls in cocoa powder and keep refrigerated until use.
- Preheat oven to 350F degrees
- Make cake mix according to box and spoon about 1 1/2 tablespoons of batter in 18-20 cupcake liners in tins.
- Gently press a ball of ganache into the center of each cupcake.
- Cover each ball with a small scoop of cake batter- just enough to cover the ball completely.
- Bake at 350F for the time recommended on the box.
- Remove from oven and serve warm with ice cream and drizzles of white chocolate.
If you aren’t serving immediately, warm each cupcake in the microwave for 15-20 seconds before serving.
My thoughts: I’ve had many a molten lava cake and cupcake before, but usually they fall apart right out of the pan. These cupcakes hold together beautifully and don’t leak all that warm fudge out until they are cut into. They are perfect re-heated and sooooo yummy with a little ice cream and raspberry sauce. A perfect treat for a chilly fall day!! Enjoy!! ~r
Other cupcake recipes you might enjoy: (click on the image to be taken to the recipe)
EASYBAKED 
These look amazing! I love chocolate lava cake. I must give this a try! 🙂
Thank you! There’s just something about hot fudge inside of anything that makes me happy 🙂
oh my my!! I will be pinning this for sure. my family would go crazy for these!
Wow, these look gorgeously delicious!!
I love the simplicity yet total impressiveness-factor of this! People (like me) are so often baffled at how things get inside cupcakes and muffins. I once tried it with cream cheese and it was a total fail. But this looks pretty fool proof 🙂
Thanks Aimee– honestly, I wasn’t sure this would work and I was SO excited when it did! I’ve made these 3 times since then and they always turn out great. I agree— fillings BAKED inside are somewhat of a mystery to me…lol!
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Thanks for the recipe! I’ll be trying it this weekend!
Thank you!!!! Enjoy!!!!
This recipe was easy and more importantly delicious. Just make sure that you put enough cake batter in before the filling. I had a few that break open when I took them out of the pan because the filling wasn’t encased enough. Easy enough to fix, so I will be making these again. My family was impressed with this dessert! 🙂
Thanks for the tip– and I’m so glad your family was impressed! I’ve made these several times now and the reaction is always fun 🙂
Has anyone made these to serve later and did not reheat them? I want to make them for a baby shower but won’t be reheating. Does the chocolate become a hard chunk in the middle?
I did serve then unheated- imagine a piece of fudge in the middle. Its not hard, but its also not gooey or smooth. It comes out in one piece when you bite into the cupcake. If you want a softer filling you will need to actually core the cupcakes and fill them with a mousse or pudding that will stay soft.
I still used the ganache as I made it and didn’t want it to go to waste. I just made whipped ganache and pipped it into the centers. They were supper yummy and everyone asked what was in the middle.
Your cupcakes here are absolutely beautiful! I’ve tried many versions of this kind of cupcake but I just can’t get them right. I made these tonight & my tops are not rounded & beautiful like yours (like I need mine to be to sell!) and my ganache seemed to have melted through the cupcake, oozing over the tops & seeping out the bottoms into the cupcake liner.
PLEASE HELP! I want beautiful lava cupcakes and yours are the BEST I’ve seen!
Thank you!
Oh goodness- I’m really not sure? I’ve made these several times and they’ve never leaked? I’m so sorry I can’t help you more…?
Yeah I was so excited especially to see that you even mention no leaking out the bottom. I’ve tried variations on batter and ganache ball size…but could you give me yours again? One last batter to “waste” today…I wish I could get mine to bake up like yours, they are exactly what I’ve been trying to accomplish after many tires & recipes.
Thanks again!
Are you over mixing the batter? That can tend to lead to flat tops and quite possibly thin it out so the ganache sinks to the bottom. I haven’t tried this particular recipe (yet) but thats a common issue with reg cupcakes. Mix just until moist, its fine to have clumps. Hope it works for you!
Thank you for your input but I am pretty precise about mixing my cupcake batter and never have this “flat” problem otherwise. This was only with the ganache added to these before baking… the ganache just melts into the cupcake & oozes out over the top. I have no idea, I followed your recipe but still can’t get it to work after four tries. I went with another option 😉