Description
These Salted Caramel Lava Cupcakes combine rich semisweet chocolate batter with a molten caramel center, creating an indulgent dessert featuring a gooey, warm core topped with a sprinkle of sea salt flakes for the perfect balance of sweet and salty flavors.
Ingredients
Scale
Chocolate Batter
- ½ cup unsalted butter
- 4 ounces semisweet chocolate (chopped)
- 2 large eggs
- 2 large egg yolks
- ¼ cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Filling and Topping
- 6 soft caramel candies (unwrapped)
- 2 teaspoons sea salt flakes (for topping)
Instructions
- Preheat and prepare pans: Preheat the oven to 425°F and butter or grease 6 standard-size muffin cups or ramekins to prevent sticking.
- Melt chocolate and butter: In a heatproof bowl set over a saucepan of simmering water, melt the butter and semisweet chocolate together, stirring until smooth. Remove from the heat and allow to cool slightly.
- Mix eggs and sugar: In a separate bowl, whisk the eggs, egg yolks, and sugar until the mixture is thick and pale, about 1 to 2 minutes, creating a light, airy texture.
- Combine chocolate and egg mixtures: Slowly whisk the melted chocolate mixture into the egg mixture until fully incorporated.
- Add flavor and flour: Stir in the vanilla extract, salt, and all-purpose flour until just combined, taking care not to overmix.
- Fill muffin cups: Spoon half of the batter evenly into the prepared muffin cups. Place one soft caramel candy in the center of each cup, then cover with the remaining batter, dividing it evenly.
- Bake: Bake the cupcakes for 10 to 12 minutes, or until the edges are set but the centers remain soft and gooey.
- Cool and serve: Let the cupcakes cool in the pan for 2 minutes. Run a knife around the edges to loosen them, then invert each cupcake onto a serving plate.
- Garnish: Sprinkle sea salt flakes over the warm cupcakes and serve immediately for the best molten lava effect.
Notes
- Serve with vanilla ice cream or whipped cream for an extra indulgent treat.
- For easier cupcake removal, dust the greased ramekins with cocoa powder before adding batter.
- You can use either homemade soft caramel candies or store-bought ones for convenience.
