These decadent red velvet lava cupcakes are so awesome and easy to make for the holidays! They have a fantastic melted mascarpone center.
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE CAKES:
- Coconut cooking spray, for the muffin tin
- Granulated sugar, as needed to sprinkle the box
- 6 ounces, weight Semi-sweet chocolate chips
- 6 tablespoons coconut oil
- ½ teaspoon Cocoa powder
- 2 whole Eggs
- 2 whole Egg yolks
- ⅓ cups All purpose flour
- 1 pinch Salt
- 1 teaspoon Red get food coloring
- FOR FILLING:
- 3 ounces, weight Mascarpone cheese, softened at room temperature
- 2 tablespoons Dark brown sugar
- 1-½ tsp Vanilla extract
- 1 teaspoon Red gel food coloring
- Powdered sugar, as needed to dust the top.
- Red granulated sugar, as needed for sprinkling on tops
Preparation
Preheat the oven to 425ºF and spray 6 wells of a muffin pan very well with the coconut cooking spray. Then sprinkle the wells with caster sugar to prevent them from sticking. Combine chocolate chips, coconut oil and cocoa powder in a large heatproof bowl and place over a small pot of simmering water on the stove. Let it melt while stirring until smooth and shiny. Remove it from the heat and let it cool for a minute. While it cools, beat the eggs and egg yolks together well. Then whisk them in the chocolate. Follow this by whisking the flour, salt and food coloring until it is a smooth batter. Put it aside.
Then prepare the lava center mixture. Mix mascarpone, brown sugar, vanilla and food coloring until smooth. Get out a disposable piping bag and place it in a glass, folding the top over to hold it open. Pick up the lava that fills it to prepare it to be channeled. Next, take the cream cake mix and spoon 1/4 cup into each of the 6 prepared muffin cups. Then cut off the end of the piping bag and spoon a heaped tablespoon of the filling into the center of the cake mixture in each well. Bake the cakes for about 9 minutes, until the outside is crispy but the center is not set.
Allow the cakes to cool for 8-10 minutes, letting them loosen from the sides of the pans. Next, place a small baking sheet over the muffin pan and invert the sheets so that the cakes are right side up. Sprinkle the tops with plenty of powdered sugar and red granulated sugar. Serve them immediately warm. They can also be prepared in advance. Store them in the refrigerator until you want to serve them. Then, microwave them for about 30 seconds to a minute in a microwave-safe dish until warmed through. Enjoy!
