Description
Indulge in the decadent goodness of Salted Caramel Lava Cupcakes. Learn how to create these irresistible treats that ooze with gooey caramel filling. Perfect for any dessert lover!
Ingredients
Scale
- 1 cup (200g) granulated sugar
- 6 tablespoons (80g) butter
- ½ cup (120ml) heavy (whipping) cream
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 ml) sea salt
- 3 ½ ounces (100g) dark chocolate (70% cocoa)
- 4 ¼ tablespoons (60g) butter
- 2 eggs
- ½ cup (50g) powdered sugar
- One small pinch of salt
- Scant ¼ cup (35g) all-purpose flour
- Salted Caramel Sauce, vanilla ice cream, fresh berries, powdered sugar or cocoa powder (for dusting)
Instructions
- Gather all your ingredients and have them ready by the stove. In a medium-sized, sturdy saucepan with high sides, heat the sugar on medium-high. As it starts to melt, gently stir using a heatproof spatula or whisk to ensure even melting.
- When the sugar is almost completely liquefied and turns amber, incorporate the butter and mix until it’s fully melted. BE CAREFUL: the mixture will bubble up when butter is added.
- Take the pan off the heat and pour in the cream. AGAIN, BE CAREFUL as the mixture will foam up significantly and might splatter. Continue stirring until the caramel is smooth.
- To eliminate any remaining crystals, strain the sauce through a wire sieve into a clean, heatproof container. If desired, add vanilla and salt and mix well.
- As it cools, the caramel sauce will become thicker. Store it in the fridge in a sealed container for up to two weeks. Warm it gently on the stove or in the microwave before serving.
- Set the oven to 350°F (180°C) and grease five muffin molds with butter.
- Melt the chocolate and butter together. For microwaving: break the chocolate into pieces, add the butter, place in a microwave-safe bowl, and heat at 600W for 40 seconds before stirring. Repeat until most of the chocolate is melted, then stir until smooth. For the stove: put the chocolate pieces and butter in a glass or metal bowl and melt over a hot water bath. Remove from heat and let cool.
- In a bowl, whisk the eggs, powdered sugar, and salt with an electric mixer for 1-2 minutes until the mixture is thick and airy. Mix in the cooled chocolate blend. Then, incorporate the flour.
- Evenly distribute the batter into the prepared muffin molds. Each mold should be filled to the top.
- Bake the lava cakes for 7-9 minutes. They are ready when the sides appear dry and firm, while the center remains soft, shiny, and gooey.
- Quickly either flip the lava cakes onto a serving dish or gently remove them using a butter knife or spoon. Serve while warm.
Notes
- Ensure a high-quality dark chocolate with at least 70% cocoa is used for a rich and intense flavor in the lava cakes.
- Whisk eggs, powdered sugar, and salt until thick and airy to achieve a light and fluffy texture in the batter.
- Exercise caution when adding butter to the hot caramel mixture to prevent bubbling and splattering – stir carefully to avoid burns.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Calories: 350
- Fat: 20g
- Protein: 5g
Keywords: salted caramel, molten chocolate, creamy lava cakes, homemade dessert, sweet and salty, decadent treat
