Chocolate Lava Chiffon Cupcake

These Chocolate Lava Chiffon Cupcakes are a decadent and indulgent treat that combines the light, airy texture of chiffon cake with the rich, gooey chocolate filling. When you bite into these cupcakes, the luscious chocolate ganache fills your mouth with a heavenly experience. They’re perfect for special occasions or a luxurious dessert to satisfy your sweet cravings.

Why You’ll Love This Recipe

• Light & Fluffy Texture: The chiffon cake is incredibly light, airy, and moist, making each bite feel like a delicate cloud of sweetness.
• Chocolate Lava Filling: The warm, molten chocolate ganache center creates a surprising, indulgent twist that’s sure to delight anyone who loves chocolate.
• Perfectly Balanced: The slight bitterness of cocoa in the cake pairs perfectly with the rich sweetness of the chocolate ganache, offering a perfect balance of flavors.
• Elegant Presentation: These cupcakes are visually stunning with their golden cake exterior and the surprise chocolate center, making them an impressive addition to any dessert table.

Ingredients

For the Cake:

• 42 g cake flour
• 6 g cocoa powder
• 36 g vegetable oil
• 66 g milk
• 3 eggs (separate egg yolks and whites)
• 48 g caster sugar
• 1 tsp lemon juice
• 1 tsp vanilla extract

For the Filling:

• 60 g chocolate chips
• 60 g heavy cream (hot)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preparing the Cake:

1. Separate the Eggs: In a dry and clean bowl, separate the egg yolks from the egg whites. Keep the egg whites cool in the fridge until needed.
2. Prepare the Cake Batter: Heat the vegetable oil in a saucepan to 70°C (158°F). Add the cocoa powder and cake flour, followed by milk and egg yolks. Mix until the batter is smooth and well-combined. Set this mixture aside.
3. Preheat the Oven: Preheat your oven to 120°C (248°F). Line a cupcake tin with cupcake liners.
4. Whip the Egg Whites: In a separate bowl, add the lemon juice, vanilla extract, and caster sugar to the egg whites. Use a hand mixer to beat until soft peaks form.
5. Combine the Mixtures: Gradually pour the cake batter into the whipped egg whites. Gently fold the two mixtures together using a spatula until just combined. Be careful not to deflate the batter.
6. Bake the Cupcakes: Fill each cupcake liner with the batter. Give the tin a tap or two to remove air bubbles. Bake in the preheated oven for 30 minutes at 120°C (248°F), then increase the temperature to 140°C (284°F) and bake for an additional 35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool completely.

Preparing the Ganache Filling:

8. Make the Ganache: In a bowl, combine the chocolate chips and hot heavy cream. Stir until the chocolate is fully melted and the mixture is smooth. Transfer the ganache into a piping bag and let it cool slightly.

Filling the Cupcakes:

9. Fill the Cupcakes: Once the cupcakes have cooled, use a small knife or piping tip to carefully create a hole in the center of each cupcake. Fill the hole with the chocolate ganache using the piping bag.

Serve:

10. Enjoy: Serve the cupcakes immediately and enjoy the rich chocolate lava filling with the light chiffon cake exterior.

Servings and Timing

• Servings: Makes 6-8 cupcakes
• Prep Time: 25 minutes
• Baking Time: 65 minutes (30 minutes at 120°C + 35 minutes at 140°C)
• Cool Time: 30 minutes (for cupcakes to cool before filling)
• Total Time: 2 hours (including cooling)

Variations

• Flavored Ganache: You can add a few drops of flavored extract, like orange or raspberry, to the ganache for a twist.
• Vegan Version: Use a non-dairy milk (like almond or oat milk) and a vegan butter substitute for the oil, and substitute egg replacer for the eggs.
• Add Toppings: For extra flair, top the cupcakes with a dusting of powdered sugar, a drizzle of extra ganache, or even whipped cream.

Storage/Reheating

• Storage: Store the filled cupcakes in an airtight container at room temperature for up to 2-3 days. They are best enjoyed fresh.
• Reheating: If you prefer to enjoy the cupcakes warm, reheat them in the microwave for about 10-15 seconds before serving.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour, but the texture may not be as light and airy. Cake flour gives the chiffon cake its delicate texture.

Can I use regular chocolate instead of chocolate chips?

Yes, you can chop regular chocolate into small pieces to use for the ganache filling. Just make sure it’s good-quality chocolate for the best results.

How do I know when the cupcakes are done baking?

When inserted with a toothpick, it should come out clean or with a few crumbs attached. The cupcakes should also spring back when gently pressed.

Can I make these cupcakes in advance?

Yes, you can prepare the cupcakes ahead of time and store them in an airtight container. Fill them with ganache just before serving to maintain the molten center.

Can I make the chocolate ganache in advance?

Yes, you can make the ganache ahead of time and store it in the fridge. Just reheat it gently before filling the cupcakes.

Can I freeze these cupcakes?

Yes, you can freeze the cupcakes before filling them with ganache. Once cooled, wrap them tightly in plastic wrap and freeze for up to 1 month. When ready to serve, thaw and fill with ganache.

Conclusion

These Chocolate Lava Chiffon Cupcakes are a showstopper dessert that combines the lightness of chiffon cake with a rich, molten chocolate filling. The airy texture of the cake perfectly complements the warm, gooey ganache inside, making every bite a delightful experience. Whether you’re baking for a special occasion or just indulging in a delicious treat, these cupcakes will leave everyone craving more!

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