Have you ever run across a recipe that you really wanted to make but you knew you couldn’t because you didn’t have all the necessary tools? This is how I always feel when I see recipe that call for individual custard cups. Right now, with my small kitchen, custard cups has never been on the top of my must-buy list. There are SO many other things to fill my cabinets with!
But, there are also some really great dishes that require individual custard cups. While I’ll probably wait to attempt flan until I actually have those, I just couldn’t wait to try homemade lava cakes. So I decided I’d experiment and see if I could make do with an ordinary muffin tin.
I was very pleased with the results. The lava cupcakes tasted fantastic and just like you’d get at a restaurant. The first batch I made didn’t come out of the tins very easily, but a little powdered sugar changed everything for the second batch.
I added caramel to my lava cupcakes because I’m of the belief that the only way to improve an over-the-top awesome dessert is to make it even more over-the-top. You could definitely leave it out if you wanted though.
Caramel Lava Cupcakes
- 1 c. chocolate chips
- 1/2 c. butter
- 1 t. vanilla
- 1/2 c. sugar
- 1/4 c. flour
- 1/4 t. salt
- 4 eggs
- 6 caramels, cut in half
- Powdered sugar
1. Melt the chocolate chips and butter in a medium saucepan over low heat. Stir frequently until completely melted and smooth. Remove from heat.
2. Stir flour, sugar and salt into the saucepan until combined. Add the eggs one at a time and stir well after each addition. After adding all the eggs, continue mixing for another 2 minutes.
3. Grease muffin tins with butter or baking spray. Lightly dust each cup with powdered sugar and tap out excess. Fill muffin cups 3/4 full. Gently place a caramel half in the center of each cup. Let sit for a few minutes until the caramels sink into the batter.
4. Bake at 375 degrees for about 10 minutes, just until the edges appear dry and the centers are still gooey.