Ingredients:

For the cupcakes:

• 1 cup (125 g) all-purpose flour

• 1/2 cup (50 g) unsweetened cocoa powder

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 2 large eggs

• 3/4 cup (150 g) sugar

• 1/2 cup (120 ml) vegetable oil (or melted butter)

• 1/2 cup (120 ml) buttermilk (or milk + 1 tsp lemon juice)

• 1 tsp vanilla extract

• 100 g dark chocolate squares (for the molten centers)

For the chocolate frosting:

• 200 g dark chocolate (melted)

• 1/2 cup (120 ml) heavy cream

• 3 tbsp butter

For garnish (optional):

• Crushed chili flakes 🌶️

• Extra chocolate drizzle

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Instructions:

1. Prepare the batter

   • Preheat oven to 175°C (350°F).

   • In one bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.

   • In another bowl, whisk eggs, sugar, oil, buttermilk, and vanilla.

   • Combine wet and dry ingredients, mixing until smooth.

2. Fill the cupcake liners

   • Line a muffin tin with paper liners.

   • Fill each liner halfway with batter, place a square of dark chocolate in the center, then cover with more batter (about 3/4 full).

3. Bake

   • Bake for 15–18 minutes, until the tops are set but still soft in the middle.

   • Let cool for a few minutes, but serve warm to enjoy the molten center.

4. Make the frosting

   • Heat heavy cream until just simmering, pour over chopped chocolate and butter. Stir until smooth and glossy.

   • Cool slightly, then pipe swirls on top of cooled cupcakes.

5. Finish & serve

   • Sprinkle with chili flakes for a spicy kick.

   • Serve warm so that when you cut into the cupcake, the molten chocolate flows out.

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✨ The result: rich, fudgy cupcakes with a surprise lava center, silky chocolate frosting, and a hint of chili heat for a gourmet twist.