Molten Chocolate Mini Cakes


Recipe: Molten Chocolate Mini Cakes


  • 1/2 cup whipping cream
  • 1 cup semi-sweet chocolate chips
  • 1 box Betty Crocker SuperMoist devil’s food cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 container (1-pound) Betty Crocker Rich & Creamy chocolate frosting
  • Powdered sugar
  • Sliced strawberries


  1. In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour or until thick, stirring occasionally.
  2. Heat oven to 400°F. Grease and flour 16 (2 3/4 x 1 1/4 inch) muffin cups. In large bowl, beat cake mix, water, oil and eggs on low speed 1 minute, scraping bowl constantly. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
  3. Bake 13 to 16 minutes or until top springs back when lightly touched. Cool 1 minute. Carefully remove from pan; place on parchment paper. Cool 10 minutes. Frost with chocolate frosting. Just before serving, dust with powdered sugar. Garnish with strawberry slices. Serve warm.

Preparation time: 30 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 16


Recipe and Photo courtesy of: Betty Crocker Cake Mixes

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