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Gooey chocolate lava cookie cups broken open with a molten chocolate center on a grey plate

Gooey Chocolate Lava Cookie Cups

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Soft, brownie-like chocolate cookie cups baked in a muffin pan around a chilled ganache center that melts into a glossy, molten middle. Serve warm, on their own or with vanilla ice cream.

  • Total Time: 2 hours 27 minutes
  • Yield: 8 cookie cups

Ingredients

Scale

Ganache centers

  • 2 oz (57 g) semisweet or bittersweet chocolate, finely chopped
  • 2 tablespoons (30 ml) heavy cream
  • 1–2 teaspoons cocoa powder, for rolling (optional)

Cookie dough

  • 1/2 cup (113 g) unsalted butter, softened
  • 1/2 cup (100 g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (125 g) all-purpose flour, spooned and leveled
  • 1/4 cup (25 g) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Soft butter or nonstick spray, for the pan

Instructions

  1. Ganache: Heat cream until steaming; pour over chopped chocolate. Rest 2 minutes, then stir until smooth. Cool 10 minutes, cover and refrigerate about 1 hour until scoopable.
  2. Balls: Scoop 8 portions (about 1 heaping teaspoon each), roll into 3/4-inch balls, roll in cocoa if sticky, and freeze on a parchment-lined plate about 20 minutes.
  3. Oven and pan: Heat oven to 350°F (175°C). Grease 8 wells of a standard 12-cup muffin pan, sides included.
  4. Dough: Beat butter and brown sugar until creamy, about 2 minutes. Mix in egg and vanilla. Whisk flour, cocoa, baking soda and salt; stir in just until no dry streaks remain. Chill 10–15 minutes if too sticky.
  5. Shape: Reserve about 1/4 of the dough. Divide the rest among the 8 wells and press across the bottom and up the sides, leaving a hollow.
  6. Fill: Place one frozen ganache ball in each hollow.
  7. Seal: Flatten the reserved dough into 8 thin discs (about 2 teaspoons each), cover each ball and pinch edges to seal completely.
  8. Bake: 10–13 minutes, checking at 10, until edges are set and starting to pull from the pan and tops look dry and crinkled; centers stay soft.
  9. Rest and serve: Rest in the pan 10 minutes, loosen with a thin spatula, lift out and serve warm. The center can be very hot.

Notes

  • Real ready-to-serve time: about 2 hours 30 minutes. That is 35 minutes of active prep, 12 minutes of baking (10–13), and about 1 hour 40 minutes of inactive time. The inactive time is the ganache: 10 minutes cooling, 1 hour in the fridge and 20 minutes in the freezer, plus the 10-minute rest in the pan.
  • Shortcut with chilled store-bought truffles: about 45–50 minutes.
  • Ganache balls can be made ahead. Keep them covered in the fridge for several days or in the freezer for a few weeks.
  • If your pan’s maker advises against cooking spray, as some coated pans do, grease it with soft butter instead.
  • Don’t taste the raw dough: it contains raw egg and raw flour (CDC/FDA guidance).
  • Because the centers contain cream, refrigerate leftovers within 2 hours (FoodSafety.gov). Keep them covered and enjoy within about 3 days. Rewarm 10–15 seconds in the microwave.
  • Times and nutrition are estimates for an editorial recipe, not kitchen-test results.
  • Author: Elian Cove
  • Prep Time: 35 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesmind.com/gooey-chocolate-lava-cookie-cups/