Chocolate Lava Eruption Cupcakes with Rainbow Sprinkles
Chocolate Lava Eruption Cupcakes with Rainbow Sprinkles
Ingredients
For the Chocolate Cupcakes
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup hot water
For the Molten Lava Filling
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
For the Chocolate Ganache Frosting
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter, softened
For Decoration
- 1/4 cup rainbow sprinkles, as needed
Instructions
- 1
Preheat your oven to 350°F. Line a 6-cup muffin tin with paper liners. This recipe makes 4 cupcakes, so you'll have two empty spots; fill them halfway with water to ensure even baking.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until well combined.
⏱️ 2 min
- 3
In a separate medium bowl, whisk together the large egg, milk, vegetable oil, and vanilla extract until smooth.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix. Gradually stir in the hot water until the batter is smooth and runny.
⏱️ 3 min
- 5
Divide the batter evenly among the 4 prepared cupcake liners, filling each about two-thirds full.
⏱️ 1 min
- 6
Bake for 16 to 18 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 18 min•🌡️ 350
- 7
While the cupcakes cool, prepare the molten lava filling. In a microwave-safe bowl, combine the semi-sweet chocolate chips, heavy cream, and unsalted butter. Microwave in 30-second intervals, stirring after each, until smooth and melted. Stir in the vanilla extract. Let it cool slightly at room temperature, then refrigerate for 10-15 minutes until it thickens to a spoonable consistency.
⏱️ 15 min
- 8
Next, prepare the chocolate ganache frosting. In a microwave-safe bowl, combine the semi-sweet chocolate chips, heavy cream, and softened unsalted butter. Microwave in 30-second intervals, stirring after each, until smooth and glossy. Let it cool at room temperature for about 15-20 minutes, stirring occasionally, until it reaches a spreadable consistency.
⏱️ 20 min
- 9
Once the cupcakes are completely cool, use a small paring knife or a cupcake corer to carefully remove a cone-shaped center from each cupcake. Reserve the tops of the removed cores.
⏱️ 4 min
- 10
Spoon or pipe the molten lava filling into the cored cupcakes. Place the reserved cupcake tops back on to cover the filling.
⏱️ 3 min
- 11
Spread or pipe the chocolate ganache frosting generously over each cupcake. Immediately decorate with rainbow sprinkles before the ganache sets.
⏱️ 5 min
- 12
Serve immediately and enjoy the chocolate lava eruption!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Lava Eruption Cupcakes with Rainbow Sprinkles
Ingredients
For the Chocolate Cupcakes
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup hot water
For the Molten Lava Filling
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
For the Chocolate Ganache Frosting
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter, softened
For Decoration
- 1/4 cup rainbow sprinkles, as needed
Instructions
- 1
Preheat your oven to 350°F. Line a 6-cup muffin tin with paper liners. This recipe makes 4 cupcakes, so you'll have two empty spots; fill them halfway with water to ensure even baking.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until well combined.
⏱️ 2 min - 3
In a separate medium bowl, whisk together the large egg, milk, vegetable oil, and vanilla extract until smooth.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix. Gradually stir in the hot water until the batter is smooth and runny.
⏱️ 3 min - 5
Divide the batter evenly among the 4 prepared cupcake liners, filling each about two-thirds full.
⏱️ 1 min - 6
Bake for 16 to 18 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 18 min•🌡️ 350 - 7
While the cupcakes cool, prepare the molten lava filling. In a microwave-safe bowl, combine the semi-sweet chocolate chips, heavy cream, and unsalted butter. Microwave in 30-second intervals, stirring after each, until smooth and melted. Stir in the vanilla extract. Let it cool slightly at room temperature, then refrigerate for 10-15 minutes until it thickens to a spoonable consistency.
⏱️ 15 min - 8
Next, prepare the chocolate ganache frosting. In a microwave-safe bowl, combine the semi-sweet chocolate chips, heavy cream, and softened unsalted butter. Microwave in 30-second intervals, stirring after each, until smooth and glossy. Let it cool at room temperature for about 15-20 minutes, stirring occasionally, until it reaches a spreadable consistency.
⏱️ 20 min - 9
Once the cupcakes are completely cool, use a small paring knife or a cupcake corer to carefully remove a cone-shaped center from each cupcake. Reserve the tops of the removed cores.
⏱️ 4 min - 10
Spoon or pipe the molten lava filling into the cored cupcakes. Place the reserved cupcake tops back on to cover the filling.
⏱️ 3 min - 11
Spread or pipe the chocolate ganache frosting generously over each cupcake. Immediately decorate with rainbow sprinkles before the ganache sets.
⏱️ 5 min - 12
Serve immediately and enjoy the chocolate lava eruption!
⏱️ 1 min