Mini Chocolate Lava Cakes (Air Fryer Version)

Some desserts just hit differently—and Mini Chocolate Lava Cakes are one of them. These bite-sized beauties look fancy, feel indulgent, and come together with minimal effort. That molten chocolate center? Pure bliss. And thanks to the air fryer, you can enjoy restaurant-style decadence in less than 10 minutes, no oven needed.

Stay in the flavor loop! Join our newsletter to receive this recipe and other delicious updates fresh to your inbox.

Why You’ll Love This Recipe

Molten Middle – The center stays warm, rich, and gloriously gooey.
Perfectly Portioned – Individual servings for the ultimate dessert-for-one.
Air Fryer Friendly – No preheating ovens or waiting around.
Fast & Foolproof – Ready in 15 minutes from start to finish.
Customizable – Keep it classic or spice things up with fun mix-ins.

What You’ll Need

• ½ cup semi-sweet chocolate chips
• ¼ cup unsalted butter
• 1 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
• 2 ramekins or silicone molds

How to Make It

Step 1: Prep It
Grease your ramekins or molds well. Preheat air fryer to 375°F.

Step 2: Melt & Mix
Melt butter and chocolate together until smooth. Stir in eggs, vanilla, and salt. Add powdered sugar and flour, mixing until just combined.

Step 3: Fill & Cook
Divide batter between ramekins and place in the air fryer. Cook for 7–9 minutes—until the tops are set but still jiggly in the middle.

Step 4: Serve Warm
Cool for 1–2 minutes. Run a knife around the edge, invert onto a plate, and dust with powdered sugar. Add ice cream, berries, or eat it as-is while still warm and fudgy.

Tips for the Dreamiest Lava Cakes

Grease ramekins well to prevent sticking.
Don’t overbake—the center should still look a little soft.
Serve immediately for the best melt-in-your-mouth texture.
Want extra flair? Stuff a square of chocolate or caramel in the center before cooking.

Serving Suggestions

• Topped with vanilla bean ice cream
• Fresh raspberries or strawberries
• Drizzle of salted caramel or espresso syrup
• Dusting of cocoa or powdered sugar

Storage & Reheating

Store: Cool cakes in the fridge for up to 2 days.
Reheat: Microwave 20–30 seconds or pop back in the air fryer at 350°F for 2–3 minutes.
Freeze: Wrap unbaked batter-filled ramekins and freeze. Bake straight from frozen with a few extra minutes.

FAQ

Can I use white chocolate?
Absolutely! It gives a sweet, creamy twist.

Do I need ramekins?
Silicone cupcake molds or oven-safe mugs work in a pinch.

Can I double the recipe?
Yes! Just cook in batches to avoid crowding the air fryer basket.

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

Print