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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.

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

Instructions

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

Notes

Use high-quality dark chocolate (60–70% cocoa) for best flavor and texture.

These are best served warm right out of the oven for optimal gooeyness.

Store leftovers in an airtight container at room temperature for up to 2 days.

Reheat in the microwave for 15–20 seconds to restore gooey center.

You can prep the batter in advance and refrigerate in ramekins until ready to bake.

Freeze unbaked batter in ramekins and add a couple extra minutes to the bake time when ready.

Nutrition

Find it online: https://chocolatecoveredamy.com/cupcake-cake-mix-cookies/