ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

How to Make Molten Lava Cakes

Updated on August 21, 2016
Austinstar profile image

Lela earned a B.A. degree in Journalism from Sam Houston University in Huntsville, TX. She has been writing for the online world for years.

Incredible chocolate peanut butterscotch molten brownie cup cakes

Should be a little more molten than this one - decrease the baking time if yours come out too done inside.
Should be a little more molten than this one - decrease the baking time if yours come out too done inside. | Source

These are 5 star yummy!

5 stars from 1 rating of Molten Chocolate Lava Cakes

A dessert or snack that looks hard to make.

This incredible peanut butter chocolate molten brownie cake looks difficult, but it really only takes a few simple ingredients and about 30 minutes of time.

This is a high fat but fairly low carb recipe that contains a good amount of protein and a lot of delicious taste. Each brownie cake has about 350 calories and would make a good breakfast muffin for those on the go.

I actually enjoy taking small bites of this muffin and chewing every morsel. I like the crunchy style of peanut butter, but for a more molten taste and appearance, the creamy style of peanut butter works well.

Recipe Photos

Click thumbnail to view full-size
Assemble ingredientsMelt the butter, peanut butter and chocolate chips for one minute in microwaveWhisk the melted ingredients thoroughlyStir in the sugar, eggs and flourprepare the muffin tins with butter, then sugar/cinnamon dusting1/3 c. of mix per muffin tinBake at 450 degree oven for 7-9 minutes!loosen with knife and invert onto a buttered baking sheet, when cool transfer to serving plate sprinkled with powdered sugar and sprinkle more powdered sugar on top.
Assemble ingredients
Assemble ingredients | Source
Melt the butter, peanut butter and chocolate chips for one minute in microwave
Melt the butter, peanut butter and chocolate chips for one minute in microwave | Source
Whisk the melted ingredients thoroughly
Whisk the melted ingredients thoroughly | Source
Stir in the sugar, eggs and flour
Stir in the sugar, eggs and flour | Source
prepare the muffin tins with butter, then sugar/cinnamon dusting
prepare the muffin tins with butter, then sugar/cinnamon dusting | Source
1/3 c. of mix per muffin tin
1/3 c. of mix per muffin tin | Source
Bake at 450 degree oven for 7-9 minutes!
Bake at 450 degree oven for 7-9 minutes! | Source
loosen with knife and invert onto a buttered baking sheet, when cool transfer to serving plate sprinkled with powdered sugar and sprinkle more powdered sugar on top.
loosen with knife and invert onto a buttered baking sheet, when cool transfer to serving plate sprinkled with powdered sugar and sprinkle more powdered sugar on top. | Source

Chocolate peanut butterscotch molten cup cake recipe.

Assemble all ingredients:

  • 12 Tablespoons of butter - use about another Tablespoon to grease the muffin tins
  • 2 Tablespoons of sugar + 1/4 teaspoon of cinnamon mixed together (for dusting the tins)
  • 1 cup of peanut butter (crunchy or creamy)
  • 1/2 cup of semi-sweet chocolate chips
  • 1/2 cup of butterscotch chips
  • 0-6 Tablespoons of sugar for the batter - depending on how sweet you like it.
  • 1 1/3 cups of pasteurized eggs or egg substitute
  • 2/3 cup of flour - cake or all purpose (even self-rising flour is ok)
  • powdered confectioner's sugar for dusting serving plates and the tops of the muffins

Recipe Procedure:

  1. You must pre-heat your oven to 450 degrees F. - This is a quick cooker, so the temp must be right to start off.
  2. Prepare your muffin cups or ramekins (optional) - use a tablespoon of softened butter to generously grease the insides of the cups. Mix 2 tablespoons of sugar with 1/4 teaspoon of cinnamon and use this mixture to coat the buttered muffin cups. Tap out and discard the excess sugar mixture.
  3. Place the following ingredients into a microwave safe bowl.
  • 12 Tablespoons of butter
  • 1 very full cup of peanut butter - crunchy or creamy - measurement is not critical, just use more or less peanut butter to taste.
  • 1/2 cup of semi-sweet chocolate chips Or use 1 cup of chocolate chips and eliminate the butterscotch chips (stronger chocolate flavor)
  • 1/2 cup of butterscotch chips
  1. Microwave the peanut butter, chocolate chip and butter mixture for 45 seconds to one minute to melt. Whisk until smooth and creamy.
  2. Add zero to six tablespoons of sugar to taste and stir the mixture.
  3. Add 1 and 1/3 cup of pasteurized egg substitute (must be pasteurized as the cooking time is not sufficient to kill bacteria that may be present in fresh eggs) and stir.
  4. Add 2/3 cup of general purpose flour or cake flour and stir.
  5. Divide this batter mixture into each prepared muffin tin (recipe makes 12 muffins).
  6. For really molten center, bake your muffins for 7 minutes. For a more fudgy center, bake for 8 minutes and for a more brownie like center, bake for 9 minutes. Do not over bake.
  7. Remove from oven. Run a thin knife around the edges of each muffin to loosen the cake. Be gentle as these muffin cakes are quite tender.
  8. Invert a lightly greased cookie sheet over the muffin tin and then turn the whole thing over and wait about 2 minutes for the muffins to fall out. It will help to turn them over quickly and set them down with a little force to help the muffins come out. Tap the bottoms of the muffin cups if needed.
  9. Gently lift the muffin pan off of the cookie sheet leaving the muffins behind. They are still tender, so be careful to let them cool a bit before transferring them to a powdered sugar dusted serving plate.
  10. Top with some sprinkled powdered sugar, add fruit or ice cream and enjoy!

Leftover muffins may be stored in a container in the refrigerator. When they are completely cool, these molten cakes have a very nice molten center! They are perfect as a carry out the door breakfast muffin when cold. The center gets very fudge like and doesn't run.

Nutritional Information

If you stretch this recipe out and fill all 12 muffin tins, then per each serving:

Calories 207.8

Total Fat 15.6 g Saturated Fat 7.4 g Polyunsaturated Fat 0.4 g Monounsaturated Fat 2.7 g

Cholesterol 20.5 mg

Sodium 130.8 mg

Potassium 145.7 mg

Total Carbohydrate 13.1 g Dietary Fiber 1.2 g Sugars 8.7 g

Protein 4.9 g

Breakfast survey

Which is your preferred breakfast food?

See results

© 2012 Austinstar

Comments - How do you do variations on this recipe?

    0 of 8192 characters used
    Post Comment

    • Austinstar profile image
      Author

      Austinstar 5 years ago from Somewhere in the universe

      It is a very simple one bowl recipe. The hardest thing is to butter and sugar dust the muffin tins. Enjoy!

    • American_Choices profile image

      American_Choices 5 years ago from USA

      OK, I admit it I am a brownie addict and this looks simple enough even for me to try.

      Great photos and the presentation complete with the blueberries and the flower - you are chef extraordinaire.

    • Austinstar profile image
      Author

      Austinstar 5 years ago from Somewhere in the universe

      Thanks Sharyn, Oh, now I want some banans pudding. Thanks for reminding me. These peanut butter molten things are to die for. I just have to make them very small so I won't get too many carbs at once. I'm also going to try these with butterscotch chips and peanut butter! Sounds divine.

    • Sharyn's Slant profile image

      Sharon Smith 5 years ago from Northeast Ohio USA

      Wow Lela, this looks great. And you know I trust that it is if you wrote this. I made your banana dessert months ago that you posted and it was awesome. Thanks for this one. BTW, love the l-o-n-g title :) I'm pinning this on Pinterest.

    • Austinstar profile image
      Author

      Austinstar 5 years ago from Somewhere in the universe

      How does one grow up without eating peanut butter? Impossible!

      Just had one of these for breakfast. Yummy.

    • christopheranton profile image

      Christopher Antony Meade 5 years ago from Gillingham Kent. United Kingdom

      That looks just really delicious. I have never eaten peanut butter. Perhaps now is the time to start.

    • Genna East profile image

      Genna East 5 years ago from Massachusetts, USA

      Ohhhhh….as soon as I saw the title, I just had to peak. Peanut butter and chocolate, combined, are my weakness, my passion, my Achilles Heel, even my muse at times. And the molten lava combo? Nectar of the Gods. I am definitely giving this a try. I thank you, but my waistline will inevitably disagree, I'm sure. Up and more. :-)

    • Austinstar profile image
      Author

      Austinstar 5 years ago from Somewhere in the universe

      Yes, I wish I had a drive through bakery! Of course, I would have to get a bigger car, ROFLMAO

      drbj, I did not know that you are not a fan of peanut butter. It's not the same problem I had with bananas is it? I don't think Audrey's recipes call for peanut butter, just chocolate and liquer. Might be more your style!

      Vernonica - I am making a double batch today to hopefully last all week. These are so perfect for breakfast with my coffee.

    • VeronicaFarkas profile image

      Veronica Roberts 5 years ago from Ohio, USA

      Ohhh myyyy, you are talking my language with this one! YUMMY! Peanut butter, chocolate, cake. Need I say more?

      Thank you for sharing this. I am definitely bookmarking it to make it asap. =]

      @RealHousewife - a drive-thru bakery? Really? Lucky! That is awesome!

    • drbj profile image

      drbj and sherry 5 years ago from south Florida

      I'm not a fan of peanut butter, Lela, but the molten chocolate drew me in. Definitely a yum-yum recipe. Thank you.

    • RealHousewife profile image

      Kelly Umphenour 5 years ago from St. Louis, MO

      I just had a Red Robin burger and I was so wishing I could have one of these right about now! YUM! Now I am going to ask Dave if he will go to the drive thru bakery for me:)

    • Austinstar profile image
      Author

      Austinstar 5 years ago from Somewhere in the universe

      You guys really need to try these. They are incredibly yummy! The next batch I make, I'm going to try a little liqueur like Audrey does. (akirchner). Wow, does that ever sound amazing.

    • Just Ask Susan profile image

      Susan Zutautas 5 years ago from Ontario, Canada

      Wow do these ever sound good! Book marked to try this weekend. Yummy!!!

    • RealHousewife profile image

      Kelly Umphenour 5 years ago from St. Louis, MO

      They look so good - and you make it look really easy. I can't bake! Everything burns or is raw in the middle. I know my oven temp is off. I love the combo of peanut butter and chocolate and I tell you - I am going to get the ingredients and try it. I will also buy and oven thermometer and see if it is off...then maybe they will be as delicious as yours look! YUMMMM! Oh and I am gonna go add it to my page - thank you so much!!!

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      I am SO going to make this! I love chocolate and PB anything. : )

    • WillStarr profile image

      WillStarr 5 years ago from Phoenix, Arizona

      This sounds great! Bookmarked, and I'll let you know.

    • Stephanie Henkel profile image

      Stephanie Henkel 5 years ago from USA

      My family loves chocolate and peanut butter and these look delicious! They would make a nice Valentine's Day treat, wouldn't they? Mmmmm...

    • TahoeDoc profile image

      TahoeDoc 5 years ago from Lake Tahoe, California

      YUM- I'm a sucker for anything with peanut butter and chocolate together. Definitely will have to be a "sometimes food" for me though with all that fat - YUM.

      Thanks for including helpful tips like make sure the oven is hot and use pasteurized egg substitute. Some of us novices need the extra details, so again, thanks for that.

      MMMmmmm.... now I want one!

    Click to Rate This Article