Notes that I took while making these cup cakes:
- Add a pinch of baking powder in the batter.
- Once your batter is prepared, filter it two or three times to make it even smoother. You’ll get the perfect batter for your cup cakes. This is the trick I learned from my friend’s mom who also loves to bake.
- If you bake your lava cakes in ramekins, you’ll get the best results as a ramekin holds the batter perfectly and doesn’t even ruin the shape. Plus, you can serve and eat your lava cake in it only.
- Do not bake them in silicon molds. Otherwise they wouldn’t bake at all.
- Do not bake for more than 15 mins.
- Fill only 1/3 of the mold if you have added baking powder. Otherwise the muffin will burst from the center and would begin to act like a volcano.
- If you haven’t added baking powder, fill each container with 2/3 batter.
- According to the recipe of choco-lava cake that I posted, the batter should make more than 16 lava cakes if filled 1/3 in each container.
- Sprinkle little icing sugar over the cake before serving only and serve with a scoop of vanilla ice cream. It is the perfect combination.
- If you do not have vanilla ice cream, serve with strawberries and little chocolate syrup or melted chocolate at the top.
- If you are not serving your cakes directly after putting them out of your oven, then before serving them to anyone, do microwave your cake at 15-20 seconds as choco lava are best served hot.
A Hefty Eater 