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Gluten-Free Molten Chocolate Cupcakes
Gluten-Free Molten Chocolate Cupcakes
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Prep Time:
30 minutes
Total Time:
2 hours
Indulgent molten cakes, aka lava cakes, the ultimate easy cake mix recipe for intense chocolate cravings.
Ingredients:
  • 1/2 cup whipping cream
  • 1 cup semisweet chocolate chips
  • 1 box (15 oz) Betty Crocker™ Gluten Free Devil's Food Cake Mix
  • Water, butter and eggs called for on cake mix box
  • Powdered sugar, if desired
  • Raspberries or sliced strawberries, if desired
Instructions:
  • In a small microwave-safe bowl, heat whipping cream and chocolate chips on High for 30 to 60 seconds until melted. Stir until smooth, then refrigerate for about 1 hour until thick, stirring occasionally.
  • Preheat oven to 350°F (or 325°F for dark or nonstick pans) and line 18 large (2 3/4x1 1/4-inch) muffin cups with paper baking cups. Prepare cake mix following box instructions, using water, butter, and eggs. Fill each muffin cup with 1/4 cup of batter, then top with 1 tablespoon of cold chocolate mixture in the center of each cup.
  • Bake for 18 to 20 minutes until the top springs back when lightly touched. Allow to cool for 1 minute, then carefully remove from muffin cups onto cooling racks. Let cool for 5 minutes before serving.
  • For serving, gently take off the paper baking cup from each warm cupcake and place them on individual dessert plates. Dust each one with powdered sugar and top with fresh raspberries. When reheating leftover cupcakes, remove the paper baking cups and microwave them uncovered on a plate on High for 10 to 15 seconds.

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