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Molten Chocolate Mini Cakes

Molten Chocolate Mini Cakes
  • Prep 30 min
  • Total 2 hr 0 min
  • Servings 18
Known also as "lava cakes", molten cakes are the answer to the most decadent chocolate craving. Here's an easy version using cake mix.
December 3, 2014


  • 1/2 cup (125 mL) whipping cream
  • 1 cup (250 mL) semisweet chocolate chips
  • 1 pkg (510 g) Betty Crocker* SuperMoist Devil's Food cake mix
  • 1 cup (250 mL) water
  • 1/3 cup (75 mL) vegetable oil
  • 3 eggs
  • 1 tub (450 g) Betty Crocker* Creamy Deluxe Chocolate Frosting
  • icing sugar
  • sliced strawberries


  • 1
    In 1-quart (1 L) saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth.
  • 2
    Refrigerate about 1 hour, stirring occasionally, until thick.
  • 3
    Heat oven to 350°F (180°C), (325°F (160°C) for dark or nonstick pans). Lightly grease or spray with non-stick cooking spray 18 large muffin cups.
  • 4
    In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly.
  • 5
    Place 1/4 cup (50 mL) batter in each muffin cup. Spoon 1 tablespoon (15 mL) cold chocolate mixture on top of batter in centre of each cup.
  • 6
    Bake 18 to 22 minutes or until top springs back when lightly touched. Cool 1 minute.
  • 7
    Carefully remove from pan; place on parchment paper. Cool 10 minutes.
  • 8
    Frost with chocolate frosting. Just before serving, dust with icing sugar. Garnish with strawberry slices. Serve warm.

  • Tip: If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time.

No nutrition information available for this recipe
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