Molten Chocolate Cupcakes

Health score
1%
Molten Chocolate Cupcakes
65 min.
24
264kcal

Suggestions


Indulge your sweet tooth with these decadent Molten Chocolate Cupcakes, a dessert that promises to impress at any gathering! With a rich, gooey chocolate center that flows like lava when you take your first bite, these cupcakes are the ultimate treat for chocolate lovers. Perfectly portioned for 24 servings, they are ideal for parties, celebrations, or simply a cozy night in.

What sets these cupcakes apart is the delightful combination of a moist chocolate cake exterior and a luscious molten chocolate filling, made from high-quality semisweet chocolate chips and creamy whipping cream. The use of Betty's Super Devil's Food Cake Mix and chocolate fudge pudding mix ensures that every bite is bursting with flavor and texture, while the addition of a rich chocolate frosting on top elevates them to a whole new level of indulgence.

Whether you're looking to impress guests or treat yourself, these Molten Chocolate Cupcakes are sure to be a hit. Serve them warm, and watch as the chocolate center oozes out, creating a delightful surprise that will leave everyone craving more. Don't forget to garnish with a sprinkle of powdered sugar and fresh strawberry slices for a touch of elegance. Get ready to dive into a world of chocolate bliss!

Ingredients

  • 0.8 cup whipping cream 
  • 1.5 cups semi chocolate chips 
  • box duncan hines devil's food cake 
  • box peach pie filling instant (4-serving size)
  • cups water 
  • 0.5 cup vegetable oil 
  •  eggs 
  • 16 oz chocolate frosting 
  • serving powdered sugar 
  • serving strawberries sliced

Equipment

  • bowl
  • sauce pan
  • oven
  • knife
  • wire rack
  • hand mixer
  • muffin liners

Directions

  1. In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
  2. Heat oven to 375°F. Grease and flour 24 large (2 3/4x1 1/4-inch) nonstick muffin cups. In large bowl, beat cake mix, pudding mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
  3. Bake 17 to 20 minutes or until top springs back when lightly touched. Cool 2 minutes. Run knife around edge of cupcakes. Carefully remove from pans to cooling rack. Cool 10 minutes.
  4. Spread frosting on top of cupcakes. Just before serving, sprinkle with powdered sugar.
  5. Garnish with strawberry slices.
  6. Serve warm. Store loosely covered at room temperature.

Nutrition Facts

Calories264kcal
Protein4.58%
Fat48.54%
Carbs46.88%

Properties

Glycemic Index
1.67
Glycemic Load
0.14
Inflammation Score
-3
Nutrition Score
5.3452173886092%

Flavonoids

Cyanidin
0.1mg
Petunidin
0.01mg
Delphinidin
0.02mg
Pelargonidin
1.49mg
Catechin
0.19mg
Epigallocatechin
0.05mg
Epicatechin
0.03mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.01mg
Naringenin
0.02mg
Kaempferol
0.03mg
Quercetin
0.07mg

Nutrients percent of daily need

Calories:264.27kcal
13.21%
Fat:14.75g
22.7%
Saturated Fat:6.19g
38.69%
Carbohydrates:32.05g
10.68%
Net Carbohydrates:30.43g
11.06%
Sugar:22.8g
25.33%
Cholesterol:36.36mg
12.12%
Sodium:197.21mg
8.57%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:12.03mg
4.01%
Protein:3.13g
6.27%
Copper:0.26mg
13.04%
Manganese:0.26mg
12.99%
Phosphorus:113.06mg
11.31%
Iron:1.95mg
10.83%
Magnesium:34.51mg
8.63%
Selenium:5.83µg
8.33%
Fiber:1.62g
6.49%
Potassium:186.62mg
5.33%
Vitamin E:0.8mg
5.32%
Vitamin B2:0.09mg
5.08%
Calcium:45.76mg
4.58%
Vitamin C:3.57mg
4.33%
Folate:16.53µg
4.13%
Zinc:0.62mg
4.13%
Vitamin K:3.56µg
3.39%
Vitamin A:156.02IU
3.12%
Vitamin B1:0.04mg
2.83%
Vitamin B3:0.44mg
2.19%
Vitamin B5:0.2mg
2.02%
Vitamin D:0.27µg
1.77%
Vitamin B12:0.1µg
1.62%
Vitamin B6:0.03mg
1.48%