Mini Chocolate Lava Cakes (Air Fryer Version)

When you’re in the mood for a rich, melty chocolate treat but don’t want to turn on the oven, these Mini Chocolate Lava Cakes made in the air fryer are your perfect solution. With a delicate cake exterior and a molten chocolate center, they’re indulgent enough for date night yet easy enough for a weeknight dessert fix.

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Why You’ll Love This Recipe

Molten Chocolate Center – Rich, gooey lava in every bite.
Quick & Easy – From batter to bite in under 20 minutes.
Air Fryer Magic – No oven needed, just a little hot air and love.
Mini & Adorable – Individual servings make it feel extra special.
Perfect for Any Occasion – Fancy enough for guests, easy enough for Tuesday.

Ingredients You’ll Need

• ½ cup semi-sweet or dark chocolate chips
• ¼ cup unsalted butter
• 1 large egg
• 1 egg yolk
• ¼ cup powdered sugar
• 2 tbsp all-purpose flour
• ½ tsp vanilla extract
• Pinch of salt
• Nonstick spray or butter (for greasing ramekins)

Tools You’ll Need

• 2 (6 oz) ramekins or silicone molds
• Mixing bowl
• Whisk or fork
• Air fryer

Step-by-Step Instructions

Step 1: Prep the Air Fryer
Preheat your air fryer to 375°F (190°C) for 3–5 minutes. Grease the ramekins well and set aside.

Step 2: Melt Chocolate & Butter
In a microwave-safe bowl, melt chocolate chips and butter in 20-second intervals, stirring until smooth. Let cool slightly.

Step 3: Mix the Batter
Whisk in the egg, egg yolk, vanilla, and salt until silky. Add powdered sugar and whisk again. Gently stir in flour until just combined—don’t overmix.

Step 4: Fill & Air Fry
Pour batter evenly into the ramekins. Carefully place them in the air fryer basket and cook at 375°F for 7–9 minutes. The tops should be set but slightly jiggly in the center.

Step 5: Serve & Savor
Let cool for 1–2 minutes. Run a knife around the edge and gently invert onto plates. Dust with powdered sugar, add a scoop of vanilla ice cream, or top with berries. Dig in while warm and molten!

Tips for Perfect Lava Cakes

Don’t Overbake – The center should be gooey, not fully cooked through.
Use Good Chocolate – Quality makes a big difference in flavor.
Serve Warm – These are best enjoyed straight from the air fryer.
No Ramekins? – Use silicone cupcake molds or small oven-safe bowls.

Flavor Variations

Orange Zest – Stir in ¼ tsp orange zest for a citrusy twist.
Spicy Kick – Add a pinch of cayenne or chili powder.
Mocha Vibes – Mix in ½ tsp instant espresso powder.
Fruity Core – Drop a raspberry or spoonful of jam in the center before cooking.

How to Store & Reheat

Storing:
Store cooled cakes (unbaked center and all) in the fridge for up to 2 days.

Reheating:
Pop in the air fryer at 350°F for 2–3 minutes, or microwave for 20–30 seconds to warm the center.

Make Ahead:
Prepare batter and refrigerate in ramekins for up to 24 hours. Air fry when ready!

Frequently Asked Questions

Can I use cupcake liners instead of ramekins?
Yes, silicone liners work great! Paper liners aren’t ideal due to the molten center.

What if I don’t have powdered sugar?
You can use granulated sugar, but the texture may be slightly more grainy.

Can I make these gluten-free?
Yes—just substitute with a 1:1 gluten-free flour blend.

Prep Time: 5 minutes
Cook Time: 7–9 minutes
Cuisine: American

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