Chocolate Lava Muffins With Espresso-Infused Centers – Rich, Gooey, and Easy

These muffins bring together two beloved comforts: deep, melty chocolate and a shot of espresso warmth. The center stays glossy and molten, while the edges bake into a tender, bakery-style crumb. They’re simple enough for a weeknight treat, but elegant enough for guests.

Pair them with a scoop of vanilla ice cream or a dollop of whipped cream and you’ve got a memorable dessert.

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Chocolate Lava Muffins With Espresso-Infused Centers - Rich, Gooey, and Easy

Prep Time15 minutes mins

Cook Time12 minutes mins

Total Time27 minutes mins

Servings: 6 servings

Ingredients

• 6 oz (170 g) bittersweet chocolate (60–70% cacao), chopped
• 1/2 cup (115 g) unsalted butter
• 2 large eggs + 1 large egg yolk, room temperature
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 1/3 cup (40 g) all-purpose flour
• 2 tbsp (10 g) unsweetened cocoa powder
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract
• 2 tsp instant espresso powder (or 1 tbsp very strong brewed espresso, cooled)
• Optional: 2 oz (55 g) dark chocolate, chopped into 8 cubes for extra-molten centers
• For the pan: softened butter and cocoa powder for dusting

Instructions

• Prep the pan: Heat oven to 425°F (220°C). Generously butter an 8-cup muffin tin and dust with cocoa powder, tapping out the excess. This prevents sticking and keeps the edges neat.
• Melt chocolate and butter: In a heatproof bowl, melt the chocolate and butter over a gentle simmering water bath, stirring until smooth.Remove from heat and let cool 3–4 minutes.
• Whisk the eggs and sugars: In a separate bowl, whisk the eggs, yolk, granulated sugar, and brown sugar for about 1 minute, until slightly thick and lighter in color.
• Add flavor boosters: Whisk in vanilla, salt, and espresso powder (or cooled brewed espresso). Stir until the espresso dissolves and the mixture smells fragrant.
• Combine with chocolate: Slowly pour the warm chocolate-butter mixture into the egg mixture, whisking constantly until smooth and glossy.
• Fold in dry ingredients: Sift in the flour and cocoa powder. Fold gently with a spatula just until no dry streaks remain.Do not overmix.
• Fill the cups: Divide the batter evenly among the prepared muffin cups. If using chocolate cubes, press one into the center of each cup and cover with a little batter.
• Bake: Bake 9–12 minutes. Look for set edges and a soft, slightly sunken center that jiggles. Do not overbake or you’ll lose the lava effect.
• Rest and release: Let muffins rest in the pan for 2 minutes.Run a thin knife around the edges, then invert onto a tray. Serve warm.
• Finish: Dust with cocoa or powdered sugar. Add ice cream or whipped cream if you like.

What Makes This Special

These are not just chocolate muffins; they’re mini lava cakes in muffin form with a silky espresso core. The espresso boosts the flavor of the chocolate without making the muffins taste like coffee. A touch of brown sugar adds moisture and depth, while a high chocolate-to-flour ratio keeps the center soft and fudgy.

Best of all, the batter comes together in one bowl and bakes in under 12 minutes.

What You’ll Need

• 6 oz (170 g) bittersweet chocolate (60–70% cacao), chopped
• 1/2 cup (115 g) unsalted butter
• 2 large eggs + 1 large egg yolk, room temperature
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 1/3 cup (40 g) all-purpose flour
• 2 tbsp (10 g) unsweetened cocoa powder
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract
• 2 tsp instant espresso powder (or 1 tbsp very strong brewed espresso, cooled)
• Optional: 2 oz (55 g) dark chocolate, chopped into 8 cubes for extra-molten centers
• For the pan: softened butter and cocoa powder for dusting

Instructions

1. Prep the pan: Heat oven to 425°F (220°C). Generously butter an 8-cup muffin tin and dust with cocoa powder, tapping out the excess. This prevents sticking and keeps the edges neat.
2. Melt chocolate and butter: In a heatproof bowl, melt the chocolate and butter over a gentle simmering water bath, stirring until smooth.

   Remove from heat and let cool 3–4 minutes.

3. Whisk the eggs and sugars: In a separate bowl, whisk the eggs, yolk, granulated sugar, and brown sugar for about 1 minute, until slightly thick and lighter in color.
4. Add flavor boosters: Whisk in vanilla, salt, and espresso powder (or cooled brewed espresso). Stir until the espresso dissolves and the mixture smells fragrant.
5. Combine with chocolate: Slowly pour the warm chocolate-butter mixture into the egg mixture, whisking constantly until smooth and glossy.
6. Fold in dry ingredients: Sift in the flour and cocoa powder. Fold gently with a spatula just until no dry streaks remain.

   Do not overmix.

7. Fill the cups: Divide the batter evenly among the prepared muffin cups. If using chocolate cubes, press one into the center of each cup and cover with a little batter.
8. Bake: Bake 9–12 minutes. Look for set edges and a soft, slightly sunken center that jiggles. Do not overbake or you’ll lose the lava effect.
9. Rest and release: Let muffins rest in the pan for 2 minutes.

   Run a thin knife around the edges, then invert onto a tray. Serve warm.

10. Finish: Dust with cocoa or powdered sugar. Add ice cream or whipped cream if you like.

Keeping It Fresh

These are best served warm within 30 minutes of baking.

If you have leftovers, store them in an airtight container at room temperature for up to 1 day. Rewarm in the microwave for 10–15 seconds to revive the center. You can also refrigerate the raw batter in the muffin tin (covered) for up to 24 hours and bake straight from the fridge, adding 1–2 extra minutes.

Health Benefits

• Dark chocolate offers antioxidants like flavanols, which can support heart health in moderation.
• Espresso may enhance alertness and has polyphenols that provide mild antioxidant benefits.
• Portion control is built in: individual muffins help keep servings reasonable compared to a whole cake.
• Using higher cacao chocolate can reduce added sugar and deliver a richer flavor with less sweetness.

Pitfalls to Watch Out For

• Overbaking is the number one issue.

  Pull them when the centers are soft and the edges look set.

• Skipping the pan prep leads to sticking. Butter and cocoa-dust the cups thoroughly.
• Too-hot chocolate can scramble the eggs. Let it cool a few minutes before whisking in.
• Overmixing after adding flour can toughen the crumb.

  Fold gently until just combined.

• Weak espresso flavor happens if you use low-quality powder. Choose a robust instant espresso.

Recipe Variations

• Mocha Hazelnut: Add 1/3 cup toasted chopped hazelnuts to the batter and finish with a sprinkle of flaky salt.
• Salted Caramel Core: Swap the chocolate cube with a soft caramel candy. Bake on the shorter side to keep it gooey.
• Gluten-Free: Use a 1:1 gluten-free flour blend.

  Bake times remain similar; watch the centers.

• Orange Espresso: Add 1 tsp orange zest and a few drops of orange extract for a citrus lift.
• Dairy-Free: Use vegan butter and a high-quality dairy-free dark chocolate. Texture stays fudgy.

FAQ

Can I use brewed coffee instead of espresso powder?

Yes. Use 1 tablespoon of very strong brewed espresso, cooled, and reduce the vanilla slightly if you want the coffee to stand out.

Instant espresso powder gives the most consistent flavor.

How do I know when they’re done?

The edges should be set and pull slightly from the pan, while the center remains soft and jiggly. A toothpick should come out with thick, fudgy batter—not dry.

Can I make these ahead?

You can portion the batter into the tin, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 1–2 minutes.

For serving later, rewarm baked muffins briefly to re-soften the center.

What chocolate percentage works best?

Bittersweet 60–70% cacao gives a balanced sweetness and deep flavor. If using darker chocolate, consider adding 1–2 extra teaspoons of sugar.

Do I need paper liners?

No. It’s better to butter and cocoa-dust the pan for clean sides and easier release.

Liners can stick to the gooey centers.

Can I freeze them?

Freeze unbaked, portioned batter in the muffin tin until firm, then transfer to a freezer bag. Bake from frozen at 425°F (220°C) for 12–14 minutes.

Wrapping Up

Chocolate Lava Muffins with Espresso-Infused Centers deliver a bold, molten chocolate experience with minimal effort. With a few pantry staples and a hot oven, you’ll have a dessert that feels special any night of the week.

Keep an eye on the bake time, serve warm, and enjoy that rich, espresso-kissed center.