Chocolate Lava Cakes for a Crowd (Mini Version)

Who says molten chocolate magic is only for fancy restaurants? Mini Chocolate Lava Cakes for a Crowd bring that ooey-gooey chocolate center straight to your table—without individual stress. Perfect for parties, gatherings, or any time you want a dessert that looks fancy but disappears faster than you can say “chocolate.”

Each mini cake is rich, fudgy, and delivers that dreamy molten center every single time. Bite-sized bliss? Yes, please.

Why This Recipe Is Awesome

First, mini versions = no commitment. One cake, one bite of happiness, repeat.

Second, the molten center is reliably gooey if you follow the timing. No sad, dry cake here.

Third, it’s fancy without the stress. Guests assume you’re a culinary wizard. You smile and nod.

And finally, it’s easily scalable. Feeding a crowd? Just multiply the recipe and keep the chocolate flowing.

Ingredients You’ll Need

• Semi-sweet or dark chocolate – chopped
• Unsalted butter – richness factor
• Granulated sugar – sweet, but not overpowering
• Eggs – structure and richness
• Egg yolks – extra fudgy goodness
• All-purpose flour – minimal, just to hold it together
• Pinch of salt – balances flavors
• Optional: powdered sugar or cocoa for dusting, berries for serving

Step-by-Step Instructions

1. Preheat the oven.
   Set it to 425°F (220°C). Grease mini muffin tins or ramekins generously.
2. Melt chocolate and butter.
   Use a double boiler or microwave in short bursts. Stir until smooth and glossy.
3. Mix eggs and sugar.
   Whisk eggs, egg yolks, sugar, and salt until light and slightly thickened.
4. Combine chocolate and eggs.
   Fold melted chocolate mixture into eggs gently. Don’t overmix—air is not your friend here.
5. Add flour.
   Sift in flour and fold until just combined. Minimal stirring preserves the gooey center.
6. Portion into tins.
   Fill mini muffin cups about ¾ full. Clean edges for neat lava flow.
7. Bake.
   10–12 minutes. Edges set, center still slightly soft. Timing is everything.
8. Cool briefly and invert.
   Let cakes rest 2–3 minutes, then carefully remove onto serving platter.
9. Serve immediately.
   Dust with powdered sugar, add berries if desired, and watch the molten magic ooze.

Common Mistakes to Avoid

• Overbaking.
  Dry lava is a tragedy. Stick to timing.
• Using cold chocolate.
  It won’t fold smoothly with eggs—smoothness matters.
• Skipping greasing.
  Stuck cakes = meltdown.
• Letting them sit too long before serving.
  Molten centers solidify quickly. Serve fast.
• Overmixing flour.
  You want fudgy, not cake-like.

Alternatives & Substitutions

• Use milk chocolate for a sweeter, softer lava.
• Add a spoonful of peanut butter or caramel in the center for variation.
• Make it dairy-free with vegan chocolate and plant-based butter.
• Dust with cocoa powder instead of powdered sugar for a richer look.

FAQ (Frequently Asked Questions)

How many mini cakes does this make?
About 12, depending on size.

Can I prep ahead?
Yes. Prepare batter and refrigerate. Bake just before serving.

Do I need ramekins?
Mini muffin tins work perfectly if you don’t have ramekins.

Can I freeze them?
Baked: yes, but center loses lava quality. Better to freeze batter.

What’s the key to gooey centers?
Oven timing. Even a minute too long, and it’s less molten.

Can kids eat this?
Absolutely, skip coffee or liqueur flavorings.

Final Thoughts

These Mini Chocolate Lava Cakes for a Crowd are bite-sized miracles of chocolate. They’re decadent, dramatic, and guaranteed to wow guests without a single stressed step. Serve them warm, watch the ooze happen, and prepare for everyone to hover near the dessert table.

Now grab a spoon (or two) and enjoy your molten masterpieces.