Description
Indulge in these rich Almond Chocolate Lava Cupcakes, featuring a gooey almond-infused chocolate center. Perfect for chocolate and nut lovers alike!
Ingredients
Scale
For the Cupcakes:
- 1/2 cup unsalted butter
- 4 oz semisweet chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 12 whole almonds
For the Almond Chocolate Filling:
- 4 oz semisweet chocolate, chopped
- 1/4 cup heavy cream
- 1/2 teaspoon almond extract
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a microwave-safe bowl, melt butter and chopped chocolate in 30-second intervals, stirring until smooth. Stir in sugar until well combined.
- Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
- Fold in flour and salt until just combined. Divide batter evenly among the prepared muffin cups.
- For the almond chocolate filling, in a small saucepan, heat heavy cream until just simmering. Pour over chopped chocolate in a heatproof bowl. Let sit for 1 minute, then stir until smooth. Stir in almond extract.
- Press one almond into the center of each cupcake batter. Spoon almond chocolate filling evenly over each almond.
- Bake for 12-14 minutes, or until the edges are set but the centers are still soft.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm or at room temperature for the best experience.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
