Gourmet Made Deliciously Simple

Mini Caramel Lava Cakes

My mini caramel lava cakes will satisfy your sweet tooth for chocolate, caramel and cake, all with just one bite!

My mini caramel lava cakes will satisfy your sweet tooth for chocolate, caramel and cake, all with just one bite!

If you love chocolate and caramel as much as I do, you’re in for a treat, my friend! It’s no secret that I love chocolate. My treat drawer (everyone has a treat drawer, right?) and pantry are filled with Ghirardelli, Dove, Snickers, Kit-Kats, basically anything and everything with chocolate! But this time of year, before Easter, is special time for me to stock up on my all-time favorite CARAMEL EGGS.

Some of you might argue that crème eggs are the best. But listen, you need to get these caramel eggs just this one time at least, and make these mini caramel lava cakes. Just look that! ↓↓↓

My mini caramel lava cakes will satisfy your sweet tooth for chocolate, caramel and cake, all with just one bite!

Convinced? Good. Now let’s talk about the recipe.

After 5 batches in 1 week, I can proudly say that this recipe is to-dye for! After my first couple of trials and errors, I thought I’d be sick of chocolate anything for a while, but my last 3 trials proved me wrong. I fell even more in love with chocolate! And caramel too…

First thing first, we need to cut out small circles to line the muffin pan. Why not to use cupcake liners, you ask? 1. These are not cupcakes. 2. Liners are cumbersome to remove later. 3. Lava cakes are not wrapped in paper cups. But you do need to line the bottom of each cup, trust me.

Moving on to the batter. We need to take our time to beat the eggs with sugar and vanilla until the batter is tripled in size, thick and white. With my stand mixer, it took me about 5 minutes. We want nice and aerated mixture. This is crucial for light and fluffy texture of the cake, so no cheating here. When we add the remaining ingredients, gently fold the mixture to keep as much air as possible in the batter.

I tested the recipe with both frozen and not frozen caramel eggs, and learned that frozen candies perform much better.

Mini Caramel Lava Cakes- step by step photo instructions

When you revert the mini cakes, it’s totally normal if they sink in the middle. The caramel egg is simply collapsed, but all the ooye-gooye caramel is still there, I promise.

My mini caramel lava cakes will satisfy your sweet tooth for chocolate, caramel and cake, all with just one bite!

These mini cakes are so tender and delicate. Filled with my favorite mini caramel eggs and baked for just 7 minutes, these babies need to be served immediately! Preferably with fresh berries and homemade vanilla ice cream!

My mini caramel lava cakes will satisfy your sweet tooth for chocolate, caramel and cake, all with just one bite!


Mini Caramel Lava Cakes

My mini caramel lava cakes will satisfy your sweet tooth for chocolate, caramel and cake, all with just one bite!

Yield: 9 mini cakes

Prep Time:10 minutes

Cook Time:8 minutes

Total Time:18 minutes


  • 2 tablespoons (16gr) all-purpose flour
  • 2 tablespoons (12gr) natural unsweetened cocoa powder
  • ½ teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/3 cup (65gr) sugar
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons (57gr) unsalted butter, cut into small pieces
  • 4oz (115gr) semi-sweet chocolate, broken into small pieces
  • 9 mini Cadbury Mini Caramel Eggs, frozen for at least couple hours
  • Powdered sugar for dusting, if desired
  • Fresh berries, or vanilla ice cream for serving, if desired


  1. Preheat the oven to 400°F (200°C). Cut out 9 small circles out of parchment paper and line the bottom of muffin pan. Spray with cooking spray.
  2. In a small bowl, whisk together flour, cocoa, baking powder and salt.
  3. In a mixing bowl with whisk attachment, place eggs, sugar and vanilla extract. Beat on medium high for 5 minutes, or until the mixture is thick, white and tripled in size. (Alternatively, you can beat the mixture with handheld electric mixer, but it’ll take slightly longer, about 8 minutes.)
  4. Place the chocolate and butter in a heatproof medium bowl and place it over simmering water. Melt chocolate and butter, stirring with rubber spatula, until smooth. Let it cool slightly, and then add it to the egg mixture. Using a rubber spatula gently fold the mixture. Add the flour mixture and continue to fold until combined.
  5. Divide the batter into 9 muffin cups about halfway up. (I used this large cookie scoop, one scoop for each cup.)
  6. Put one caramel egg in the center of each cupcake. Bake for 7-8 minutes. Transfer onto wire rack for 1-2 minutes, then place a cookie sheet on top and revert. Transfer the mini cakes onto serving plate using a spatula. Dust with powdered sugar. Serve immediately with fresh berries, or vanilla ice cream, if desired.

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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

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  1. What carmel eggs did you use? like a cadbury carmel egg? too big?

  2. Just LOVE the idea of using the caramel eggs in these! Genius!

  3. All that delicious caramel molten centre is making me drool.. beautiful photos Shinee!

  4. These are the perfect little sweet serving! Love it! 

  5. That gooey oozy caramel is to.die.for. 

  6. Love the mini version of lava cake! When it comes to dessert, I always believe less is more. I won’t consume too much calories while getting my sweet tooth satisfied 🙂

  7. Shinee!!! oh my gawd, the caramel chocolate eggs in the middle are GENIUS!!! love these!!!

  8. These are totally to die for!! I love the drippy caramel!

  9. These look delicious!

  10. Okay, these are going on my to-do list.  So yummy looking – great presentation.


  11. This is pinned and looks delicious! I’m partying with you on Lou Lou Girls.

  12. These look absolutely delicious. The ingredients are on my grocery list for this week. Yum.  I got your link from the Bowl Full Of Lemons link party.  Going to go through your recipes more tonight, can’t wait to see what other goodies you have.  Thanks

  13. Oh my goodness!! These look devine. I will be pinning this one to try later. 

  14. Hi! Stopping by from Ginger Snap’s Wow Me Wednesdays. This looks so good. I’ve pinned it for later use. Your pictures are gorgeous.

  15. What a great idea!! Now I just need to figure out how to make these vegan, lol.

  16. Yummmm I want these in my belly now!. thanks for the lovely recipe.

  17. This looks incredible! I’m drooling right now. Pinned and tweeted. We are so thrilled to have you at our party. Please stop by on Monday at 7, so we can see your amazing projects. Lou Lou Girls

  18. These look AMAZING. These are the perfect dessert to serve after a stay-at-home date night dinner. Thanks so much for linking up your recipe at This Is How We Roll Thursday.

  19. This looks absolutely delicious. I am drooling 

  20. These look amazing!!! Pinned! Would love for you to share at this weeks Happiness Is Homemade Link Party! Have a terrific week!

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