Generously spray a mini muffin tin with non stick cooking spray and set aside.
In a double boiler setup, melt chocolate and butter until smooth.
Remove and let it cool for a few minutes.
Once cooled a bit, whisk in eggs and egg yolks until incorporated.
Shift powdered sugar and flour and mix just until incorporated, do not over mix.
Either using a spoon or a small ice cream scooper, fill in prepared muffin tin so batter is 3/4 of the way up.
Bake 4-7 minutes or until the edges are cooked and the centers are soft.
Let it cool for 5 minutes and carefully remove from pan using a butter knife.
Serve warm, microwave for 5-10 seconds if needed to warm up the inside. Enjoy!
Mini Chocolate Lava Cake is a nice little dessert especially for chocolate lovers. The liquidy certain is a nice surprise and a delight. These are mini versions and makes for great bite size dessert however it can easily be make to fit into medium size cupcakes by doubling the recipe. Overall it’s a fairly easy recipe, with getting the right timing to when to take it out being the catch, I find it around 6 minutes for my oven to be correct however it will vary, Just make sure to watch it when the edges look cooked but the center is still soft. You can slightly tilt the pan to it’s side and see that the certain is soft but not runny. Server them warm by microwaving them slightly about 5-10 seconds and with ice cream for a perfect combo.