Mini Chocolate Lava Bundt Cakes

Why You’ll Love This Recipe

Mini Chocolate Lava Bundt Cakes are rich, decadent desserts with a soft, moist chocolate cake exterior and a gooey molten center. Perfectly portioned and elegant, they make an impressive treat for dinner parties, holidays, or romantic nights in—offering all the indulgence of a lava cake with the charm of a mini bundt shape.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted butter
bittersweet or semi-sweet chocolate (chopped or chips)
granulated sugar
eggs
vanilla extract
all-purpose flour
salt
cocoa powder (for dusting the pans)
optional: powdered sugar or berries for serving

directions

Preheat your oven to 425°F (220°C) and generously grease mini bundt pans with butter, then dust with cocoa powder.

In a heatproof bowl, melt butter and chocolate together over a double boiler or in the microwave in 30-second intervals, stirring until smooth.

Whisk in sugar, then add eggs one at a time, mixing well after each addition. Stir in vanilla.

Fold in flour and salt just until combined—do not overmix.

Spoon the batter evenly into the prepared mini bundt pans, filling each about ¾ full.

Bake for 10–12 minutes, until the edges are set but the centers are still soft.

Let cool for 5 minutes, then carefully invert onto plates.

Serve warm, dusted with powdered sugar or topped with berries or whipped cream if desired.

Servings and timing

This recipe yields 4–6 mini bundt cakes.
Preparation time: 15 minutes
Baking time: 10–12 minutes
Cooling time: 5 minutes
Total time: 30 minutes

Variations

Add a teaspoon of espresso powder to deepen the chocolate flavor.
Stuff each cake with a chocolate truffle or caramel candy before baking for an extra molten center.
Use orange or peppermint extract instead of vanilla for a flavor twist.
Serve with vanilla ice cream for a classic contrast.

storage/reheating

Store leftovers in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days.
Reheat in the microwave for 15–20 seconds to re-melt the center before serving.
Not recommended for freezing once baked, but batter can be portioned and frozen unbaked.

FAQs

Can I use a regular muffin tin?
Yes, just adjust the baking time slightly and reduce by a minute or two.

Why is the center not gooey?
They may have baked too long. Reduce the baking time slightly next time for a molten center.

Can I make these ahead?
Yes, bake them slightly underdone, store in the fridge, and reheat briefly before serving.

Do I need to use a double boiler to melt the chocolate?
No, the microwave works just fine—just stir frequently to avoid burning.

What kind of chocolate is best?
High-quality bittersweet or semi-sweet chocolate gives the best flavor and texture.

Conclusion

Mini Chocolate Lava Bundt Cakes are a luxurious, bite-sized dessert that deliver rich chocolate flavor and a molten surprise in the middle. Elegant yet easy to make, they’re the perfect way to end any meal on a sweet, indulgent note. Serve warm and enjoy the irresistible magic of lava cake in mini bundt form.

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