Name: Cupcake Cake Mix Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 4 oz dark chocolate, chopped; 1/2 cup (1 stick) unsalted butter; 1/2 cup granulated sugar; 2 large eggs; 2 large egg yolks; 1/4 cup all-purpose flour; 2 tbsp unsweetened cocoa powder; Pinch of salt; Powdered sugar for dusting

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Why You’ll Love This Recipe

These cookies are a hybrid dessert that brings together the best of two worlds: cupcakes and cookies. They’re incredibly easy to prepare, require minimal ingredients, and come together in under 30 minutes. Whether you’re hosting a dinner party or just craving something sweet and satisfying, these are perfect for any occasion. The warm, gooey centers offer a luxurious texture, while the crisp edges give that classic cookie bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 oz dark chocolate, chopped
1/2 cup (1 stick) unsalted butter
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
1/4 cup all-purpose flour
2 tbsp unsweetened cocoa powder
Pinch of salt
Powdered sugar for dusting

Directions

Preheat the oven to 450°F (230°C). Grease four 6-oz ramekins and dust with cocoa powder.
In a medium heatproof bowl, melt the chocolate and butter together over a double boiler or in the microwave, stirring frequently until smooth. Let it cool slightly.
In a separate bowl, whisk together the sugar, eggs, and egg yolks until light and fluffy, about 2-3 minutes.
Fold the egg mixture gently into the melted chocolate mixture until just combined.
Sift in the flour, cocoa powder, and salt. Fold until no dry pockets remain.
Divide the batter evenly among the prepared ramekins.
Bake for 8-10 minutes, until the edges are set but the centers are still soft.
Immediately invert the ramekins onto plates. Dust with powdered sugar and serve warm.

Servings and timing

This recipe makes 4 individual servings.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

White Chocolate Version: Replace dark chocolate with white chocolate for a sweeter twist.
Peanut Butter Swirl: Add a teaspoon of peanut butter in the center before baking.
Raspberry Center: Drop a few fresh raspberries or a spoonful of raspberry jam into the batter for a fruity surprise.
Mint Chocolate: Stir in a few drops of peppermint extract or crushed mint candies for a refreshing kick.
Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.

Storage/Reheating

These cookies are best enjoyed warm straight from the oven. However, if you have leftovers:

Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Warm in the microwave for 15-20 seconds to regain the gooey center.

FAQs

What kind of chocolate is best for this recipe?

Use high-quality dark chocolate (around 60-70% cocoa) for a rich flavor and smooth texture.

Can I use a cake mix instead of making the batter from scratch?

This recipe is inspired by cake mix cookies but is made from scratch for better texture. You could try using a chocolate cake mix, but results may vary.

Can I prepare these in advance?

Yes, you can prepare the batter ahead of time and refrigerate it in the ramekins. Bring them to room temperature before baking.

Can I freeze the unbaked batter?

Yes, freeze the batter in the ramekins. When ready to bake, allow them to thaw slightly and add a couple of extra minutes to the baking time.

What size ramekins should I use?

Use 6-ounce ramekins to ensure even baking and a proper gooey center.

How do I know when they’re done?

The edges should be set, but the center should still look slightly soft. Do not overbake, or you’ll lose the lava texture.

Can I substitute butter with oil?

Butter gives a richer flavor, but you can substitute it with an equal amount of coconut oil or vegetable oil in a pinch.

Are these cookies safe to eat with gooey centers?

Yes, since the eggs are partially cooked and the center is warm, it is safe to eat. However, always use fresh eggs for food safety.

Can I make this in a muffin tin?

Yes, use a muffin tin if you don’t have ramekins. Reduce baking time slightly and monitor closely.

Can I add toppings?

Absolutely. Serve with whipped cream, ice cream, fresh berries, or a drizzle of chocolate or caramel sauce.

Conclusion

These Cupcake Cake Mix Cookies are the ultimate indulgent dessert. With a decadent molten center and crisp outer shell, they offer the perfect combination of textures and flavors. Easy to make and quick to bake, they’re sure to become a favorite go-to treat whenever you need something sweet and satisfying.

Cupcake Cake Mix Cookies

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These Cupcake Cake Mix Cookies are rich, chocolatey, and delightfully gooey in the center. With the crisp edges of a cookie and the molten core of a lava cake, they’re a luxurious and easy-to-make dessert ideal for any chocolate lover.

Author: Amy
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 450°F (230°C). Grease four 6-oz ramekins and dust with cocoa powder.
In a medium heatproof bowl, melt the chocolate and butter together over a double boiler or in the microwave, stirring frequently until smooth. Let it cool slightly.
In a separate bowl, whisk together the sugar, eggs, and egg yolks until light and fluffy, about 2–3 minutes.
Fold the egg mixture gently into the melted chocolate mixture until just combined.
Sift in the flour, cocoa powder, and salt. Fold until no dry pockets remain.
Divide the batter evenly among the prepared ramekins.
Bake for 8–10 minutes, until the edges are set but the centers are still soft.
Immediately invert the ramekins onto plates. Dust with powdered sugar and serve warm.