Name: Indulge in Red Velvet Molten Lava Cupcakes Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 2 tablespoons cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; ½ cup buttermilk; ½ cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 2 tablespoons red food coloring; ½ cup dark chocolate chips; ¼ cup heavy cream

Jump to Recipe

If you are looking for a dessert that combines the rich, velvety texture of red velvet cake with the gooey surprise of molten chocolate, then you simply must Indulge in Red Velvet Molten Lava Cupcakes. These little beauties burst with a luscious, molten center that melts in your mouth, perfectly complementing the deep red crumb and the subtle hint of cocoa. They are a showstopper at parties or a decadent treat for yourself when you crave something truly special.

Indulge in Red Velvet Molten Lava Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the list intimidate you; this recipe calls for everyday ingredients that you likely have in your pantry, each playing a key role in creating that signature texture and flavor. From the creamy buttermilk that tenderizes the cake to the rich cocoa powder that deepens the chocolate notes, every component is essential.

1 ½ cups all-purpose flour: This is the base that gives the cupcakes their structure and light crumb.
1 cup granulated sugar: Adds just the right level of sweetness without overpowering the other flavors.
2 tablespoons cocoa powder: Provides that subtle chocolate depth that’s classic to red velvet desserts.
1 teaspoon baking soda: Ensures the cupcakes rise perfectly and stay fluffy.
½ cup buttermilk: Adds moisture and a slight tang, keeping the cupcakes tender and flavorful.
½ cup vegetable oil: Keeps the cupcakes moist and tender without a heavy feel.
2 large eggs: Bind everything together and add richness.
1 teaspoon vanilla extract: Enhances the overall flavor with warm, sweet undertones.
2 tablespoons red food coloring: Gives the cupcakes that iconic red velvet color that’s pleasing to the eye.
½ cup dark chocolate chips: The star of the molten lava center, creating that joyful gooey core.
¼ cup heavy cream: Used to make the silky ganache that transforms these cupcakes into a molten masterpiece.

How to Make Indulge in Red Velvet Molten Lava Cupcakes

Step 1: Prepare Your Oven and Cupcake Pan

Start by preheating your oven to 350°F (175°C) and lining a cupcake pan with liners. This simple step ensures your cupcakes have the perfect environment to rise and bake evenly, setting the stage for a flawless molten center.

Step 2: Combine the Dry Ingredients

Whisk together the flour, cocoa powder, baking soda, and a pinch of salt in one bowl. Mixing these dry ingredients upfront will help distribute the cocoa and leavening agent evenly throughout the batter, which is crucial for a consistent texture.

Step 3: Mix the Wet Ingredients

In a separate bowl, blend the sugar and vegetable oil until smooth, then add in the eggs, followed by the buttermilk and vanilla extract. Mixing these thoroughly ensures a silky base that makes the final cupcakes moist and tender.

Step 4: Bring It All Together with Color

Gradually fold the dry ingredients into the wet mixture, being gentle but thorough. As the batter thickens, stir in the red food coloring. This not only gives the batter that vibrant red hue but also seals in the classic red velvet appeal.

Step 5: Make the Decadent Ganache

Warm the heavy cream just until it’s steaming, then pour it over the dark chocolate chips. Stir tirelessly until the mixture becomes smooth and glossy, forming the molten lava centerpiece that will ooze out when you bite into your cupcake.

Step 6: Assemble the Cupcakes

Fill each cupcake liner halfway with the red velvet batter, then spoon a generous dollop of ganache into the center. Top with more batter to cover the ganache completely. This layering technique guarantees every bite surprises you with molten chocolate.

Step 7: Bake to Perfection

Bake the cupcakes for 15 to 18 minutes, until the edges look set but the centers still jiggle slightly when you move the pan. This is the sweet spot that keeps the inside molten while the outside is fully baked.

Step 8: Cool Before Diving In

Allow these delightful treats to cool briefly before serving. Cooling lets the cupcakes firm up enough to handle while preserving the luscious molten center that you’ll love.

How to Serve Indulge in Red Velvet Molten Lava Cupcakes

Garnishes

For an extra touch of elegance, dust the cupcakes lightly with powdered sugar or add a swirl of cream cheese frosting on top. Fresh berries or a sprinkle of edible glitter can also bring out the decadent charm and make them party-ready.

Side Dishes

Pair these indulgent cupcakes with a simple glass of cold milk or a scoop of vanilla ice cream. The cool creaminess perfectly balances the warmth and richness of the molten center, creating an unforgettable dessert experience.

Creative Ways to Present

Serve these cupcakes in a pretty box or on a tiered dessert stand at your next gathering. You can also place them in cute paper cups and top with themed picks or edible flowers for celebrations—this recipe is as versatile as it is delicious.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store the cupcakes in an airtight container at room temperature for up to two days. To keep the molten center intact, avoid refrigeration unless necessary.

Freezing

If you want to prepare in advance, freeze the fully baked cupcakes without frosting in an airtight container. When you’re ready, thaw them at room temperature, and you’ll still enjoy that ooey-gooey molten surprise.

Reheating

To revive your cupcakes, warm them in the microwave for 15 to 20 seconds. This gentle heat will re-soften the ganache center without overcooking the cupcake itself, letting you Indulge in Red Velvet Molten Lava Cupcakes just like fresh out of the oven.

FAQs

Can I use regular milk instead of buttermilk?

While buttermilk adds a subtle tang and tenderness, you can substitute regular milk combined with a teaspoon of lemon juice or vinegar to mimic its effect for this recipe.

How do I know when the molten lava center is just right?

Look for cupcakes that have firm edges but a slightly jiggly center when you gently shake the pan. That’s the guarantee of a gooey, molten middle.

Can I make a larger cake instead of cupcakes?

Yes, though baking times will vary. Using a cake pan will require longer baking and you may need to add the ganache after baking to keep the molten effect.

What kind of chocolate is best for the ganache?

Use good quality dark chocolate chips or chopped dark chocolate with around 60-70% cocoa content to get that rich, deep flavor that complements the red velvet perfectly.

Is there a way to make this recipe gluten-free?

You can substitute all-purpose flour with a gluten-free baking blend, but be mindful that the texture may vary slightly. Ensure your gluten-free blend contains xanthan gum for best results.

Final Thoughts

If you are ready to wow yourself and your loved ones with a dessert that’s both beautiful and irresistible, do not hesitate to Indulge in Red Velvet Molten Lava Cupcakes. They’re easier to make than you think and deliver a warm, chocolatey hug in every bite. Treat yourself to these cupcakes soon—you’ll be concocting this divine treat again and again!

Indulge in Red Velvet Molten Lava Cupcakes Recipe

★★★★★

4.7 from 12 reviews

Author: Lily
Total Time: 33 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Enjoy these decadent Red Velvet Molten Lava Cupcakes featuring a moist red velvet cake exterior with a rich, gooey dark chocolate ganache center. Perfect for special occasions or whenever you crave a luscious, chocolatey treat with a vibrant twist.

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners to ensure easy removal of the cupcakes after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined. This ensures even distribution of leavening and cocoa.
Combine Wet Ingredients: In a separate large bowl, mix the granulated sugar and vegetable oil. Beat in the eggs one at a time, followed by the buttermilk and vanilla extract, stirring until the mixture is smooth and homogenous.
Form the Batter: Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Carefully incorporate the red food coloring, mixing until the batter has a vibrant red color without overmixing.
Prepare the Ganache: Heat the heavy cream gently until just about to simmer, then pour it over the dark chocolate chips in a heatproof bowl. Let it sit for a minute before stirring until the chocolate is fully melted and the ganache is smooth and glossy.
Assemble the Cupcakes: Fill each cupcake liner halfway with the red velvet batter. Add a spoonful of the warm chocolate ganache into the center of each cupcake, then cover it with more batter to fill each cup about 2/3 full.
Bake: Place the cupcake pan in the oven and bake for 15–18 minutes. The cupcakes are done when the edges are set and a toothpick inserted near the center comes out with a few moist crumbs; the centers should still jiggle slightly to maintain the molten effect.
Cool: Remove the cupcakes from the oven and allow them to cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely before serving to let the ganache set but remain gooey inside.

Notes

Use high-quality cocoa powder for the best red velvet flavor.
Be careful not to overbake to preserve the molten center.
Room temperature eggs and buttermilk help in achieving a smooth batter.
You can substitute buttermilk with a mixture of milk and lemon juice if needed.
For a dairy-free option, use coconut cream instead of heavy cream for the ganache.
Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American