Cool & Creative Ways to Use Your Muffin Tins!

Mini Molten Chocolate Cakes

on May 7, 2012

Since my last post was Puppy Cakes I figured everyone could use a good People Cake recipe 😉 This one is so enticing to look at it just has to be magic in your mouth! I will be hittin the store to stock up on the ingredients for this one for sure… and soon, YUM! It comes to us from Eating and that is always a good sign, they have great recipes and they’re all about the healthy! That being said it is cake after all so don’t get too excited. It is still 244 calories; 17 g fat ( 7 g sat , 3 g mono ); 49 mg cholesterol; 27 g carbohydrates; 3 g protein; 2 g fiber; 64 mg sodium; 30 mg potassium, per serving, lol! But that is for 2 cakes just have one and you can cut that in half if you need to! But I don’t think that’s too bad, we all deserve some chocolatey goodness on occasion… some of us more than others and yes, I tend to treat my self often… Hey I can’t help it if I’m just that awesome! 😉

So here ya go, ENJOY!!

*note this recipe uses a mini muffin tin!

Mini Molten Chocolate Cakes with Mocha Sauce (6 servings, 2 cakes each)    


4 ounces dark or bittersweet chocolate, (60-75% cacao), coarsely chopped

2 tablespoons unsalted butter, cut into chunks

1 tablespoon granulated sugar

1 1/2 tablespoons light cream

2 teaspoons instant espresso powder, or granules dissolved in 1 tablespoon hot water, divided

1 tablespoon light corn syrup

1 large egg

2 tablespoons canola oil

1 teaspoon vanilla extract

1/8 teaspoon salt

5 tablespoons confectioners’ sugar

3 tablespoons all-purpose flour

1 tablespoon unsweetened Dutch-process cocoa powder

1-3 teaspoons very hot water


  1. Position rack in center of oven; preheat to 350°F. Generously coat the mini muffin pan with cooking spray.
  2. Place chocolate and butter in a medium microwave-safe bowl. (Alternatively, see “No Microwave?” below.) Microwave on High for 1 minute. Stir well, then continue microwaving on Medium, stirring every 20 seconds, until the remaining chocolate melts completely.
  3. To prepare filling: Stir together granulated sugar, cream and half the espresso mixture in a small microwave-safe bowl. Microwave on High just to steaming, 20 to 40 seconds. (Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.) Stir until the sugar dissolves. Add corn syrup and half the melted chocolate (reserve the other half for the batter); stir until completely smooth. Cover and transfer to the freezer until cold and firm, about 30 minutes.
  4. To prepare batter: When the filling has been chilling for 20 minutes, whisk egg, oil, vanilla, salt and the remaining espresso mixture in a medium bowl until very smooth. Return the remaining chocolate mixture to the microwave. Microwave on Medium, stirring every 20 seconds, until just warm again (do not overheat). In two batches, whisk the egg mixture into the warm chocolate until well blended. Sift confectioners’ sugar, flour and cocoa over the batter and whisk in just until smoothly incorporated.
  5. To assemble cakes: Remove the filling from the freezer. Spoon half the batter into the mini muffin cups, about 1 rounded teaspoon per cup. Spoon 1/2 teaspoon filling onto the center of each (reserve the rest for the sauce). Divide the remaining batter evenly among the muffin cups, about 1 rounded teaspoon per cake. Smooth out the batter to cover the filling.
  6. Bake the cakes on the middle rack until the edges look dry and puffed but the centers still look very underdone and pudding like, 6 to 9 minutes. Let cool on a wire rack until firm, about 2 minutes. Place a cutting board on top of the pan and invert the mini cakes out onto it. If the cakes are stuck to the pan, run a knife around and under them to loosen.
  7. To prepare sauce & serve: Thoroughly stir very hot water into the reserved filling, 1 teaspoon at a time, until very smooth and slightly fluid. Serve the warm cakes drizzled with the sauce.


Make Ahead Tip: Prepare through Step 5, cover and refrigerate for up to 2 days. After baking (Step 6), the cakes will keep in the pan, tightly covered with foil, for up to 1 day. The sauce (Step 7) will keep, covered, in the refrigerator for up to 5 days. To serve, reheat the cakes in the covered pan at 350°F for 10-12 minutes. Reheat the sauce in a microwave on Medium for about 20 seconds. | Equipment: 12-cup mini muffin pan (if you only have a 24 cup tin just use the middle cups)

No Microwave? Melt chocolate in a double boiler instead: Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until the chocolate is almost melted. Remove from the heat and stir until it melts completely.

Now that everyone has this great cake recipe, what’s stopping you? Go grab those muffin tins and get busy, make something or do something with yours today! 🙂


2 responses to “Mini Molten Chocolate Cakes

  1. trialsinfood says:

    Yummy! That looks so good i doubt I could have just one.

  2. […] Mini Molten Chocolate Cakes ( Rate this: Share this:FacebookPrintEmailStumbleUponPinterestLike this:LikeBe the first to like this post. […]

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