Molten Chocolate Chili Lava Cupcakes

• 200 g dark chocolate (melted)
• 1/2 cup (120 ml) heavy cream
• 3 tbsp butter

For garnish (optional)

• Crushed chili flakes 🌶️
• Extra chocolate drizzle

Ingredient & Prep Notes

Oil vs. butter: Oil yields a very moist crumb; melted butter adds a touch more flavor and structure. Either works—choose the finish you prefer.

Buttermilk swap: If using milk + lemon juice, stir them together first and let the mixture stand briefly so it lightly thickens before adding to the batter.

Cocoa & crumb: Whisking the dry ingredients thoroughly removes lumps, disperses the leaveners evenly, and helps the cupcakes rise uniformly.

Chocolate centers: Keep each chocolate square fully submerged and surrounded by batter so it melts into a lava pocket without breaking through the top.

Frosting chocolate: The chocolate is listed as melted; warming the cream will also melt finely chopped chocolate. Either approach brings the ganache together smoothly.

Instructions