Indulge in Chocolate Hazelnut Lava Cups – A Decadent Delight
Chocolate Hazelnut Lava Cups feature a warm, gooey center that delights every bite, perfect for celebrations or cozy indulgence.
Equipment
- microwave-safe bowl
- double boiler
- muffin tin
- Whisk
- spatula
Ingredients
For the Batter
- 1 cup Semi-Sweet Chocolate or dark chocolate for richer flavor
- 1/2 cup Butter unsalted
- 1 cup Powdered Sugar or coconut sugar for a less refined option
- 2 whole Eggs room temperature
- 2 large Egg Yolks
- 1 teaspoon Vanilla Extract pure is best
- 1/4 cup All-Purpose Flour or gluten-free if desired
- 1/4 teaspoon Salt sea salt recommended
For Serving
- 1 tablespoon Powdered Sugar for dusting
- 1 cup Raspberries fresh
- 1 scoop Vanilla Ice Cream for serving
Instructions
How to Make Chocolate Hazelnut Lava Cups
- Melt semi-sweet chocolate and butter together in a microwave-safe bowl or double boiler, stirring frequently until smooth.
- Whisk in the powdered sugar until well combined.
- Add eggs and egg yolks along with vanilla extract; whisk until smooth and creamy.
- Fold in flour and salt gently until just combined.
- Prepare your muffin tin by greasing or using silicone liners; fill each cup about ¾ full.
- Bake at 425°F (220°C) for 10-12 minutes until edges are set and centers are soft.
- Cool briefly in the tin for 1-2 minutes, then carefully remove.
- Dust with powdered sugar and serve warm with raspberries or vanilla ice cream.
Notes
Optional: Top with chopped hazelnuts for added crunch. Enjoy immediately after baking for the best experience.