Recipes and Cooking Gooey Hot Cocoa Cup Cakes 5.0 (2) Serve these hot cocoa cupcakes warm and the centers will stay a bit gooey like a molten chocolate lava cake! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 30, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Chill Time: 45 mins Bake Time: 10 mins Total Time: 1 hrs 15 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 ½ cup semisweet chocolate chips 2 tablespoon heavy cream ½ cup butter 2 eggs 3 egg yolks ¼ cup granulated sugar 1 teaspoon vanilla ¼ cup all-purpose flour 2 tablespoon unsweetened cocoa powder 6 chocolate-dipped pretzels*, broken in half Whipped cream or marshmallow creme White Chocolate Squiggles (optional) Directions For filling, in a small saucepan combine 3/4 cup of the chocolate chips and cream. Cook and stir over low heat until chocolate melts. Remove from heat. Transfer to a small bowl. Cover; chill about 45 minutes or until firm. Meanwhile, in a medium saucepan cook and stir the remaining 3/4 cup chocolate chips and the butter over low heat until melted. Remove from heat; cool. Preheat oven to 400°F. Form filling into 12 1-inch balls. Line 12 2 1/2-inch muffin cups with paper bake cups. In a large mixing bowl beat eggs, egg yolks, sugar, and vanilla with a mixer on high for 5 minutes (mixture will be light and lemon colored). Beat in cooled chocolate mixture on low until combined. Add flour and cocoa powder; beat on low just until combined. Divide batter among prepared cups, filling each about 3/4 full. Press 1 ball of filling into batter in each cup (batter does not need to cover chocolate ball). Bake 10 about minutes or until edges are firm. Remove and cool in cups 5 minutes (centers may dip slightly). Remove from cups; pull paper away from cakes. Cut a thin slit in the side of each cake and insert a pretzel half for a handle. Place on saucers, top with whipped cream or marshmallow creme. If desired, add a white chocolate squiggle for "steam". Serve warm. Matthew Clark * You can purchase chocolate-dipped pretzels or you can make your own. To make, melt 2 ounces chocolate candy melts in the mw for 30 to 45 seconds, stirring until smooth. Dip 6 miniature pretzel twists, broken in half, into chocolate to coat. Let stand on waxed paper until set. White Chocolate Squiggles: Melt 1 ounce white candy melts in the microwave for 20 to 30 seconds, stirring until smooth. Place in a resealable plastic bag; snip one corner. Pipe squiggles onto waxed paper. Let stand until set. Rate it Print Nutrition Facts (per serving) 272 Calories 19g Fat 25g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 272 % Daily Value * Total Fat 19g 24% Saturated Fat 11g 55% Cholesterol 105mg 35% Sodium 110mg 5% Total Carbohydrate 25g 9% Total Sugars 18g Protein 4g Vitamin C 0.1mg 1% Calcium 29mg 2% Iron 1.3mg 7% Potassium 142mg 3% Folate, total 19mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.