Easy Molten Chocolate Cupcakes

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Super duper excited to share another guest post with you today! Yes, yes… we’re all moved in and unpacked. My kitchen is up and running and the photo props are easily accessible once again.

But I’m so tired! So I’m lounging on the couch today cuddled up with my two-year-old in front of “Finding Nemo” while Natalie from Life Made Simple takes over Something Swanky for the day!

I think you’ll find her to be a real “treat” (pun intended :), and if you’re looking for more of the sweet stuff, she’s got loads of it on her blog!And PS- I totally {heart} her blog design. Adorable! Go say hi!

Hello! I’m Natalie and I blog over at Life {Made} Simple. Since I work from home I always have a little extra time on my hands… which is usually filled by baking treats for my husband or sewing little things for family and friends.

When I first discovered Something Swanky I knew I hit a jackpot. Ashton’s recipes and blog design tips are awesome, don’t you think?! I’m drooling over her 108 Oreos Cake! Anyway, when I was asked to guest post I struggled a bit to come up with something to share… which is kind of odd, because I usually have a million ideas floating around in my head of things I want to make.

All I knew was that I wanted to make something special for you all… something unique. 

Love Those Chili’s Molten Cakes

I thought back to when my husband and I first started dating. We went to Chili’s a lot. Like every week. Every once in a while we’d get dessert, and when we did, it was always a molten cake. If you don’t know what I’m talking about, they’re kind of like mini bundt cakes with some type of warm gooey center.

Sounds pretty good, right? I was a bit obsessed with them.

Since we don’t live close to a Chili’s anymore, I decided it was probably time to try making them on my own. I came up with these super easy molten chocolate cupcakes. They bake up nicely, are quick to assemble and are sure to please anyone who is lucky enough to get their hands on one!

Death by chocolate, yes please!

Easy Molten Chocolate Cupcakes

Easy Molten Chocolate Cupcakes


  • ¾ c. unsweetened cocoa powder
  • 1½ c. all-purpose flour
  • 1½ c. granulated sugar
  • 1½ tsp. baking soda
  • ¾ tsp. baking powder
  • ¾ tsp. salt
  • 2 large eggs
  • ¾ c. warm water + ¼ tsp. espresso powder
  • ¾ c. buttermilk
  • 3 tbsp. canola oil
  • 1 tsp. vanilla
  • 12 Lindt Lindor Truffles (the kind is up to you!)
  • Unsweetened cocoa powder for dusting

Chocolate whipped cream:

  • 1 c. heavy cream
  • 4 tsp. confectioners sugar
  • 2 tsp. unsweetened cocoa powder
  • Pinch of salt


    1. Preheat oven to 350 degrees. Prepare one cupcake pan by spraying with Pam and then lightly dusting with cocoa powder (tip: cocoa is a great alternative to flour when prepping a pan for chocolate cake or bread), set aside.

    2. In a medium size mixing bowl, whisk or sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.

    3. In the bowl of a stand mixer, add eggs, warm water w/ espresso powder, buttermilk, oil, and vanilla. Mix on medium speed until smooth. Turn down speed to low and slowly add the dry ingredients to the wet mixture. Mix until smooth (no flour/cocoa pockets remain), about 3 minutes.

    4. Divide batter evenly among cups, filling ¾ of the way full. Place in oven and bake for 18-21 minutes, or until the tops spring back when touched and a cake tester comes out clean. Be careful not to over bake!

    5. Remove from oven, allow them to sit for 3-4 minutes in the pan, and then transfer them to a wire rack.

    6. Using a cupcake corer or a knife, remove the center of each hot cupcake. Place a truffle inside and then place top back on. Let cool while preparing the whipped topping.

    7. In the (chilled) bowl of a stand mixer, on high, beat together heavy cream, confectioners sugar, cocoa powder and salt for approximately 2-3 minutes (or until mixture becomes stiff).

    8. Turn cupcakes upside down (be careful, you'll want to make sure that you plugged them up good to prevent leaks). Dust with cocoa powder, then top with chocolate whipped cream. Serve immediately!

Thanks again Ashton for having me!

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4 thoughts on “Easy Molten Chocolate Cupcakes”

  1. Hi! My family is completely gluten, dairy and wheat free. Can the buttermilk be replaced with rice milk in the cake recipe? Or would that negatively effect the taste and texture of the cake? I can omit the chocolate whipped cream to avoid that dairy for the frosting. Any suggestions I welcome! Thanks!


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