Molten Chocolate Cakes

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Simply use a brownie mix to make these sinfully rich little cakes. Serve warm with LDF whipped cream for your Valentine. Warning — you probably won’t eat only one!

1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup butter (NOT margarine)
3 eggs
3 egg yolks
1 package fudge brownie mix (14-16 oz.)
2 tablespoon LDF chocolate milk
2 tablespoon powdered sugar

Preheat oven to 400 degrees. Spray 12 nonstick muffin cups with nonstick baking spray containing flour and set aside.

In a medium microwave-safe bowl, combine both kinds of chocolate chips and butter. Microwave on high power for 1 minute, stirring twice during cooking, or until chocolate and butter are melted and mixture is smooth. Cool for 5 minutes.

In a large bowl, combine eggs and egg yolks and beat at high speed for 5 minutes until foamy, light in color, and doubled in size.

If there is one, set aside the chocolate syrup packet from brownie mix. Gradually add the dry brownie mix to the beaten egg mixture, stirring with wooden spoon until well blended. Fold in melted chocolate mixture and LDF chocolate milk. Carefully pour batter into prepared muffin cups.

Bake at 400 degrees for 10 to 14 minutes or just until edges are set. The centers of the little cakes will be soft. Cool on wire rack for 2 minutes. Then run a knife around edge of each cake to loosen, then invert warm cake on each serving plate.

Drizzle with warm chocolate syrup from the reserved packet and sprinkle with powdered sugar. If there isn’t a chocolate syrup packet in the brownie mix, drizzle the cupcakes with some warm chocolate ice cream topping.

Makes 12 servings. Preparation time: 20 minutes; baking time: 12 minutes.

Recipe by Linda Larson, from
Mooo News February 2009