Molten Chocolate Chili Lava Cupcakes

Instructions

1. Prepare the batter: Preheat the oven to 175°C (350°F). In one bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt until evenly combined. In a separate bowl, whisk eggs, sugar, oil (or melted butter), buttermilk (or milk + lemon juice), and vanilla until smooth and glossy. Add the dry mixture to the wet and whisk just until the batter is smooth with no dry streaks; avoid overmixing to keep the crumb tender.
2. Fill the cupcake liners: Line a muffin tin with paper liners. Fill each liner halfway with batter. Place a dark chocolate square in the center, then cover with more batter until about 3/4 full. Ensure the chocolate is fully covered and the tops are level for even baking.
3. Bake: Bake for 15–18 minutes, until the tops are set and spring back lightly when touched, but the centers remain soft. A tester inserted near the edge (not through the chocolate core) should come out with a few moist crumbs. Let the cupcakes cool in the pan for a few minutes, then transfer to a rack. Serve warm for a flowing lava center.
4. Make the frosting: Heat the heavy cream until just simmering—steaming with small bubbles at the edge, not boiling. Pour over the chocolate and butter, then stir gently from the center outward until smooth and glossy. Let cool slightly until thickened yet spreadable.
5. Finish & serve: Pipe swirls of frosting onto cooled cupcakes. Sprinkle lightly with crushed chili flakes for a spicy kick and add an extra chocolate drizzle if desired. Serve warm so the molten centers flow when cut.

Serving, Storage & Reheating