Skip to Content

Chocolate Molten Cupcakes Recipe

Be still my beating heart. There’s a new cupcake in town!

chocolate molten cupcake recipe



3/4 cup whipping cream

1.5 cups semisweet chocolate chips

1 box Betty Crocker SuperMoist Devil’s Food Cake Mix

1 box (4-serving size) chocolate fudge instant pudding and pie filling mix

1.25 cups water

1/3 cup vegetable oil

4 eggs

1 container Betty Crocker Rich & Creamy chocolate frosting

Powdered sugar

Sliced Strawberries


In a 1-quart saucepan, heat whipping cream over medium-high heat until hot, but no boiling. Stir in chocolate chips until melted and the mixture is smooth. Refrigerate for about one-hour; stirring occasionally until thick.

Heat over to 350 degrees

Grease and flour 24 large muffin cups (or use cupcake papers)

In a large bowl, beat cake mix, pudding mix, water, oil, and eggs with an electric mixer on low-speed 30-seconds, then on medium speed 2 minutes; scraping bowl constantly.

Place 1/4 cup batter in each muffin cup.

Spoon 1 Tablespoon cold chocolate mixture on top of batter in the center of each cup.

Bake 20-23 minutes or until the top springs back when lightly touched. Cool 1 minute.

Carefully remove from pan; place on cooking parchment paper.

Cool 10-minutes.

Frost with chocolate frosting.

Just before serving, sprinkle with powdered sugar.

Garnish with strawberry slices.

Serve warm.

Store, loosely covered.

error: Content is protected !!