Mini Brown Butter Lava Cakes
These Mini Brown Butter Lava Cakes are a decadent dessert baked in a muffin tin for easy, individual servings. With a rich, molten center and a nutty brown butter flavor, these lava cakes are best enjoyed warm with a scoop of vanilla ice cream and a drizzle of easy homemade hot fudge sauce.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Semi-sweet or dark chocolate chips
Salted butter
Powdered sugar
All-purpose flour
Salt
Eggs
Egg yolks
Vanilla ice cream, for topping
Additional Ingredients for Making the Homemade Hot Fudge Sauce (Optional):
Evaporated milk or half and half
Granulated sugar
Cocoa powder
Vanilla extract
Why You’ll Love Mini Brown Butter Lava Cakes:
Perfectly Portioned Treats: Baked in a muffin tin, these mini lava cakes are just the right size for individual servings, making them perfect for dinner parties or a special dessert for two.
Rich Brown Butter Flavor: The brown butter adds a warm, nutty depth that complements the rich chocolate, taking classic lava cakes to the next level.
Molten Chocolate Center: Each cake has a gooey, molten center that oozes out when served warm, offering a luxurious, melt-in-your-mouth experience.
Quick and Easy Preparation: With simple ingredients and minimal prep, these lava cakes come together easily and are beginner-friendly.
Versatile Dessert Option: Serve them with a scoop of vanilla ice cream, a drizzle of homemade hot fudge sauce, or even fresh berries for added flavor and texture.
Bakes in a Muffin Tin: Baking in a muffin tin makes this dessert accessible, without the need for specialty ramekins or molds.
Ideal for Special Occasions or Everyday Treats: Whether for a celebration or just a cozy night in, these mini lava cakes bring an indulgent touch to any occasion.
Best Served Warm: Enjoy these lava cakes warm from the oven for the ultimate dessert experience, with a gooey center and a cold scoop of ice cream on top.
Tips for Making Mini Brown Butter Lava Cakes:
Brown the Butter Carefully: Melt the butter over medium heat, stirring until it turns golden brown and smells nutty. Watch closely to prevent burning, as brown butter adds depth and richness to these lava cakes.
Grease the Muffin Tin Well: Coat each muffin cup thoroughly with butter or non-stick spray to make sure the cakes release easily after baking, keeping the gooey centers intact.
Use High-Quality Chocolate: Choose good-quality dark or semi-sweet chocolate for a richer, smoother molten center. This makes a big difference in flavor and texture.
Cool Brown Butter Slightly: After browning the butter, let it cool slightly before adding to the batter to avoid cooking the eggs and creating a smoother texture.
Don’t Overfill the Muffin Cups: Fill each muffin cup about two-thirds full to prevent overflow and achieve the perfect molten center.
Bake Until Edges Are Set: Watch the baking time closely. Bake until the edges are set but the centers are still slightly jiggly. This ensures a molten center while the outer layer remains firm.
Invert While Warm: Let the cakes cool for just a minute or two in the muffin tin, then carefully invert them onto a plate while still warm to preserve the molten interior.
Serve Immediately with Toppings: Serve the cakes warm with a scoop of vanilla ice cream and a drizzle of homemade hot fudge sauce for an indulgent dessert experience.
Make Ahead for Convenience: Prepare the batter ahead of time and refrigerate it in the muffin tin. When ready to serve, bring to room temperature and bake fresh for a quick, impressive dessert.
How to Store Mini Brown Butter Lava Cakes:
Refrigerate for Short-Term Storage: Store any leftover lava cakes in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat to restore the gooey center.
Reheat Before Serving: To enjoy the molten center, reheat each lava cake in the microwave for about 10-15 seconds or in a 300°F (150°C) oven for 5 minutes. Serve immediately with a scoop of vanilla ice cream.
Freeze for Longer Storage: Wrap each lava cake individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Store Batter for Fresh Baking: For make-ahead convenience, prepare the batter and pour it into the greased muffin tin, then cover with plastic wrap and refrigerate for up to 1 day. Bake fresh when ready to serve.
Serve with Fresh Ice Cream and Fudge Sauce: If serving with vanilla ice cream and hot fudge, keep those elements fresh by storing ice cream in the freezer and the fudge sauce in the refrigerator, reheating the fudge sauce just before serving.
FAQs:
Q: Can I make the batter ahead of time?
A: Yes, you can make the batter 1 day ahead! Pour the batter into the greased muffin tin, cover it with plastic wrap, and store it in the refrigerator. When ready to bake, use the batter straight from the fridge and bake at 425°F for 10-12 minutes instead of the usual 8-9 minutes.
Q: Why is brown butter used in these lava cakes?
A: Brown butter adds a nutty, rich flavor that enhances the chocolate and gives the lava cakes a warm, caramel-like depth you don’t get with regular melted butter.
Q: Do I need to use a muffin tin, or can I use ramekins?
A: This recipe is designed for a muffin tin, which makes it easy to create small, individual servings. You could use small ramekins, but you may need to adjust the baking time slightly.
Q: How do I know when the lava cakes are done?
A: The lava cakes are done when the edges are set and firm, but the center is still slightly jiggly. This gives you a molten, gooey center while keeping the outer layer intact.
Q: Can I store leftover lava cakes?
A: Yes, store any leftover lava cakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes before serving.
Q: Can I freeze these lava cakes?
A: Absolutely! Wrap each lava cake individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
Q: How should I serve these lava cakes for the best experience?
A: Serve the lava cakes warm with a scoop of vanilla ice cream and a drizzle of homemade hot fudge sauce for the ultimate dessert experience. The combination of warm cake, gooey center, and cold ice cream is irresistible.
Q: Can I use any chocolate for this recipe?
A: High-quality dark or semi-sweet chocolate is recommended for a rich, smooth molten center. Using high-quality chocolate improves both the flavor and texture of the lava cakes.,
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