Description
Rich chocolate embraces almonds in these irresistible Almond Chocolate Lava Cupcakes, melting hearts with each decadent bite. Warm, gooey centers promise a luxurious dessert experience that delights your senses and leaves sweet memories lingering.
Ingredients
Scale
Main Ingredients:
- 4 ounces (113 grams) semisweet chocolate, chopped
- 2 large eggs
- 1 cup (200 grams) granulated sugar
- 1/2 cup (113 grams) unsalted butter
Flour and Seasoning:
- 1/2 cup (60 grams) all-purpose flour
- 1/4 teaspoon salt
Garnish and Flavor:
- 1 teaspoon vanilla extract
- 12 whole almonds
Instructions
- Prepare the oven to 375F (190C) and arrange paper liners in a 12-cup muffin tin.
- Combine butter and chocolate in a microwave-safe bowl, melting in 30-second intervals until completely smooth. Incorporate sugar thoroughly.
- Gradually introduce eggs, one at a time, ensuring each is fully integrated. Blend in vanilla extract.
- Gently fold flour and salt into the mixture until just combined, maintaining a light texture.
- Distribute the batter evenly across the prepared muffin cups.
- Create the almond chocolate filling by heating cream until it reaches a gentle simmer. Pour over chopped chocolate in a heatproof bowl, allowing it to rest for 1 minute before stirring to a silky consistency.
- Stir almond extract into the chocolate mixture, enhancing its flavor profile.
- Carefully nestle an almond into the center of each cupcake batter, creating a hidden surprise.
- Delicately spoon the almond chocolate filling over each almond, ensuring even coverage.
- Bake for 12-14 minutes, watching for set edges while maintaining a soft, molten center.
- Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack for complete cooling.
- Serve and enjoy the decadent almond chocolate lava surprise within each cupcake.
Notes
- Select high-quality dark chocolate with at least 60% cocoa content for intense, rich flavor.
- Ensure butter and eggs are at room temperature to create smoother, more consistent batter.
- Use a light hand when folding flour to prevent tough, dense cupcakes and maintain a delicate texture.
- For gluten-free option, substitute all-purpose flour with almond or gluten-free flour blend.
- Experiment with different extracts like hazelnut or orange to create unique flavor variations.
- Allow cupcakes to cool slightly before removing from pan to prevent breaking delicate lava centers.
- Store leftover cupcakes in airtight container at room temperature for maximum 2 days.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 208 kcal
- Sugar: 19 g
- Sodium: 54 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 44 mg