Dark, rich, and creamy souffle-like recipe. Serve warm with vanilla ice cream. This is a modified brownie recipe, reducing the flour and egg amounts, creaming the sugar, and adding heavy cream to create a cross between a chocolate souffle and a brownie.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
20
Yield:
20 cupcakes
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray 20 muffin cups with cooking spray and dust with flour, or line with paper liners.

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  • Melt chopped dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.

  • Beat eggs in a large bowl with an electric mixer until light and fluffy; beat in sugar gradually on high speed. Add cream and beat until batter has doubled in volume. Beat in butter until well combined. Beat in flour and salt on low speed until well combined. Beat in melted chocolate on medium speed until well combined. Stir in chocolate chips and pecans. Pour batter into muffin cups.

  • Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Cook's Note:

This recipe's cook time makes moist, fudgy cupcakes. Add 3 to 5 minutes cooking time for more well-done, if desired.

Nutrition Facts

362 calories; protein 3.5g 7% DV; carbohydrates 45.8g 15% DV; fat 19.8g 31% DV; cholesterol 47.7mg 16% DV; sodium 163.6mg 7% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/02/2016
These are exactly what I was looking for! I was nervous to try a recipe without any reviews but I went for it with some encouragement from my five year old! I was craving a molten lava brownie that a local restaurant has. I'm not a fan of the lava cakes but this brownie dessert is amazing! So I looked on here and on Pinterest and found this. Super easy to make-I followed the recipe exactly adding the cup of chocolate chips and choosing to omit the pecans. The batter doesn't do the finished product justice. I was a little nervous just tasting that! I used 12 regular cupcake pans and they turned out perfect. They crashed in the middle and it was ideal for a scoop of ice cream although these are so good and rich I prefer to eat just these! No ice cream needed! I used the remainder of the batter and put it in an 8x8 square. Obviously that needs a little more time to cook. These are nice and crunchy on the outside and gooey on the inside. This recipe is going to be a go-to from now on. Read More
(2)

Most helpful critical review

Rating: 2 stars
08/28/2019
Tastes like a brownie. They are hard to get out of the cupcake tins without them falling. They fall apart easily. Everyone liked them but said they tasted like an uncooked brownie. Soufflés ate soft in the middle so they thought they were undercooked. Follow the directions fully and they come out great. Just that you can’t get them out of the pans without them falling down and apart. I pieced them together and presented them on a plate that was swiped with chocolate sauce and dashed with cinnamon. Garnished with a blueberry and a raspberry. Great presentation but the soufflé looked like a falling apart muffin slash brownie cupcake. If you have a soufflé pan, use that and cook accordingly. The muffin method just is horrible. Read More
(1)
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/02/2016
These are exactly what I was looking for! I was nervous to try a recipe without any reviews but I went for it with some encouragement from my five year old! I was craving a molten lava brownie that a local restaurant has. I'm not a fan of the lava cakes but this brownie dessert is amazing! So I looked on here and on Pinterest and found this. Super easy to make-I followed the recipe exactly adding the cup of chocolate chips and choosing to omit the pecans. The batter doesn't do the finished product justice. I was a little nervous just tasting that! I used 12 regular cupcake pans and they turned out perfect. They crashed in the middle and it was ideal for a scoop of ice cream although these are so good and rich I prefer to eat just these! No ice cream needed! I used the remainder of the batter and put it in an 8x8 square. Obviously that needs a little more time to cook. These are nice and crunchy on the outside and gooey on the inside. This recipe is going to be a go-to from now on. Read More
(2)
Rating: 2 stars
08/28/2019
Tastes like a brownie. They are hard to get out of the cupcake tins without them falling. They fall apart easily. Everyone liked them but said they tasted like an uncooked brownie. Soufflés ate soft in the middle so they thought they were undercooked. Follow the directions fully and they come out great. Just that you can’t get them out of the pans without them falling down and apart. I pieced them together and presented them on a plate that was swiped with chocolate sauce and dashed with cinnamon. Garnished with a blueberry and a raspberry. Great presentation but the soufflé looked like a falling apart muffin slash brownie cupcake. If you have a soufflé pan, use that and cook accordingly. The muffin method just is horrible. Read More
(1)
Rating: 5 stars
04/01/2016
I'm addicted to chocolate (the cravings get especially bad around exam time) and these are my absolute favorite to make when those cravings hit. I know there aren't a lot of review on here now but I encourage everyone to try it!! Read More
(1)
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Rating: 5 stars
01/07/2016
Nice and chewy my new favorite cupcake Read More
Rating: 5 stars
02/11/2017
They were a little undercooked at 22 minutes so I cooked them for 30 minutes and they were perfect!! These are so delicious by themselves but I added an Oreo at the bottom of the cupcake liner and it was Delicious! Definitely making these again! Read More