Last spring, Hubby and I went on a cruise. Even though there was food galore, and we could eat whatever we wanted whenever we wanted, we were pretty good at watching our food intake. That is until we had the Chocolate Molten Lava Cakes for dessert. Oh. My. Gosh. They were the best - I had one for dessert each night of the trip. Not too bad since I didn't really snack during the day. We ended up getting a recipe that I tried when we returned home. Perfect lava cakes!
Now you're probably looking at the title of this post and shaking your head. What does this have to do with cupcakes? Well, these cupcakes taste exactly like those scrumptious lava cakes. They don't have the flowing chocolate center, but the cake part is soft as well as moist, and they taste the same since both use semi-sweet chocolate chips.
This is another recipe from My Baking Addiction - one of my favorite sites - and also includes a recipe for chocolate cream cheese frosting. The frosting is good, but I actually like the cupcakes without anything on them while they're still a little warm. Mini Me thinks the same thing. She asked for a cupcake in her lunch today but made sure to ask for an unfrosted one. Mini-B likes the frosted ones. No shocker there.
A few notes for you while you're trying out this recipe. I'm baking at high altitude, and while I almost never make changes to recipes, I did for these. Here they are:
1. I filled the cups up to the top with batter, not 3/4 full. That gave me 12 cupcakes total.
2. I added an extra 2 heaping teaspoons of flour to the batter.
3. I substituted Egg Beaters for the eggs and used half vanilla yogurt half sour cream instead of all sour cream.
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