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Red Velvet Molten Lava Cupcakes: Gooey Chocolate Center Delight

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Red Velvet Lava Cupcakes

Prep time: 35 min | Cook time: 25 min | Total time: 2 hr 30 min

Love is in the air! These Red Velvet Lava Cupcakes are rich, tender, and hide a molten chocolate center in every bite. Finished with a silky cream cheese frosting and optional red-velvet crumbs, they make a show-stopping treat for Valentine’s Day, anniversaries, or any celebration.

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A red velvet cupcake with cream cheese frosting sits on a white plate, its wrapper peeled back to reveal a molten chocolate center. A red "love" topper decorates the swirl of frosting, with red velvet crumbs sprinkled on top. Surrounding cupcakes, heart-shaped sprinkles, and soft-focus white flowers create a romantic, festive scene.
Home » Recipes » Red Velvet Lava Cupcakes

Red Velvet Lava Cupcakes

Prep time:
35 min
Cook time:
25 min
Total time:
2 hr 30 min
A red velvet cupcake with cream cheese frosting sits on a white plate, its wrapper peeled back to reveal a molten chocolate center. A red "love" topper decorates the swirl of frosting, with red velvet crumbs sprinkled on top. Surrounding cupcakes, heart-shaped sprinkles, and soft-focus white flowers create a romantic, festive scene.

These Red Velvet Lava Cupcakes combine the classic red velvet flavor with a reliable molten chocolate center. We make a simple frozen ganache “plug” so each cupcake bakes with a perfect gooey middle. The recipe is approachable, yields bakery-worthy results, and is ideal for gifting or a special treat.

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There’s nothing quite like red velvet, especially when it hides a molten chocolate surprise. The cake’s tender crumb and subtle cocoa flavor pair beautifully with a rich ganache center and bright cream cheese frosting. These cupcakes are perfect for Valentine’s Day, date night, or any time you want an impressive dessert without complicated technique.

Optional red-velvet crumbs or sprinkles add a pretty finishing touch, but the cupcakes are delicious plain as well.

A red velvet cupcake with cream cheese frosting sits on a white plate, its wrapper partially peeled back to reveal the moist cake. Red velvet crumbs and festive heart-shaped sprinkles are scattered around, while more cupcakes with swirls of frosting and "love" toppers decorate the blurred background.
Want the downlow?

Why You’ll Love This Recipe

These cupcakes pair classic red velvet flavor with a dependable gooey center. We use a simple ganache that’s chilled and portioned, so each cupcake bakes with a perfect molten core. The result is fudgy, tender, and topped with the tang of cream cheese frosting.

for the chocolate lovers

The molten ganache center is made from real chocolate and cream for the richest texture. Freezing the ganache into small portions guarantees a gooey center every time.

Bakery-worthy, but easy

They look like something from a high-end bakery, but are simple to make. The frozen ganache trick ensures a consistent molten center.

shockingly simple to make

Despite the gooey center, these cupcakes come together with a few extra steps—no stress, great payoff.

perfect for celebration

These cupcakes are special-occasion ready—great for Valentine’s Day, birthdays, or any time you want to impress.

If you enjoy red velvet, also try our Classic Red Velvet Cake or our Molten Chocolate Lava Cakes for more chocolatey indulgence.

There are 3 components to this recipe

Red Velvet Cake

A soft, tender base with a touch of cocoa and tang that bakes up perfectly to hold the ganache center.

Ganache Center

A simple ganache is chilled and portioned into tablespoon plugs, then frozen so it melts perfectly in the oven.

Cream Cheese Frosting

Cream cheese frosting is classic with red velvet—smooth, slightly tangy, and perfect for piping.

A red velvet lava cupcake sits on a white plate with its wrapper fully peeled back, revealing a gooey molten chocolate center. The cupcake is topped with a swirl of cream cheese frosting, red velvet crumbs, and a red

How To Make These Red Velvet Lava Cupcakes

The recipe breaks down into a few straightforward parts: prepare a simple chocolate ganache, chill and portion it so each cupcake has a frozen “plug,” make the red velvet batter, bake just until set with a molten center, and finish with cream cheese frosting. Below is a concise overview of the process.

  1. Make the ganache: Heat chocolate and cream until smooth, chill until firm, then portion into 1 Tbsp balls and freeze. These frozen plugs melt beautifully while the cupcakes bake.
  2. Prepare the batter: Whisk dry ingredients, cream butter and sugar, add food coloring, egg, and vanilla, then alternate mixing in dry ingredients and buttermilk. Stir in a splash of vinegar for the classic red velvet tang.
  3. Assemble: Scoop batter into liners using a large (3 Tbsp) cookie scoop. Press a frozen ganache plug into the center of each cup.
  4. Bake and finish: Bake at 350°F (177°C) until cupcakes are set (about 18–20 minutes). Cool, then pipe or spread cream cheese frosting and decorate as desired.
truffle filling scoops on lined pan.
cookie scoop in red velvet cake batter.
chocolate being placed in the center of cupcake.
baked red velvet cupcakes in muffin pan.
A red velvet cupcake with a deep red hue sits on a white plate, topped with a swirl of white frosting and sprinkled with red velvet crumbs. A small red 'Love' topper is nestled into the frosting.

If you prefer a visual guide, there’s a short video demonstrating the steps.

A close-up of a red velvet cupcake with a swirl of creamy white frosting, garnished with red velvet crumbs. A small red topper spelling 'Love' sits atop the frosting.

Try These

delicious

bakes next!

  • Soft and Chewy Valentine’s Sprinkle Sugar Cookies

  • Chocolate Covered Strawberry Cupcakes

  • Vintage-Style Heart Shaped Pink Velvet Cake with Cream Cheese Frosting

  • Strawberry Thumbprint Cookies

  • Chocolate Ganache Heart Shaped Puff Pastry Hand Pies

  • White Chocolate Chunk Raspberry Cookies

When you make these Red Velvet Lava Cupcakes, we’d love to hear how they turned out—leave a comment and tag your photos with #BakersTable.

Happy baking!
x, Caylie

A red velvet cupcake with cream cheese frosting and red velvet crumbs sits on a white plate, its wrapper peeled back. A bite reveals a gooey, molten chocolate center. A red

Red Velvet Lava Cupcakes

Author: Traci Crossland
Rich red velvet cupcakes filled with a fudgy ganache center and finished with cream cheese frosting—ideal for special occasions or indulgent everyday treats.
Print Recipe
Prep Time: 35
Cook Time: 25
Refrigeration/Freezing Time 1 30
Total Time: 2 30
Servings: 12 cupcakes

Ingredients

Chocolate Ganache

  • 6 Tablespoons bittersweet or dark chocolate
  • 6 Tablespoons heavy cream

Cupcakes

  • 1½ cups cake flour
  • 4½ Tablespoons natural cocoa powder
  • 1 teaspoon baking powder
  • ⅓ teaspoon baking soda
  • 6½ Tablespoons unsalted butter
  • ¾ cup granulated sugar
  • ⅓ teaspoon salt
  • ⅔ teaspoon red food coloring
  • 1 large egg
  • ¾ teaspoon vanilla extract
  • ⅞ cup buttermilk
  • 2 teaspoons distilled vinegar

Frosting

  • 1 cup heavy cream
  • 8 ounces cream cheese
  • ⅛ teaspoon salt
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Chocolate Ganache

  • Combine chocolate and cream in a microwave-safe bowl.
  • Heat in 15-second intervals, stirring after each, until melted and smooth.
  • Cover and refrigerate until firm, about 1 hour.
  • Portion ganache into 1 Tbsp balls with a small cookie scoop, then freeze for about 30 minutes.

Cupcakes

  • Preheat oven to 350°F (177°C) and line a muffin tin with liners.
  • Whisk flour, cocoa, baking powder, and baking soda in a bowl; set aside.
  • Beat butter, sugar, and salt until light and fluffy (2–3 minutes), then add food coloring.
  • Add egg and vanilla; beat until incorporated.
  • Alternate adding dry ingredients with buttermilk, beginning and ending with dry ingredients. Stir in vinegar.
  • Use a large (3 Tbsp) cookie scoop to portion batter into the pan. Press a frozen ganache plug into the center of each cup.
  • Bake 18–20 minutes, or until set. Cool completely before frosting.

Frosting

  • Whip cold heavy cream to stiff peaks using the whisk attachment.
  • Whisk in cream cheese cubes one at a time until smooth.
  • Add salt and sifted powdered sugar; whisk until smooth. Stir in vanilla.
  • Pipe or spread frosting onto cooled cupcakes and decorate as desired.

Tools You May Need (affiliate links)

  • Mixing bowls
  • Hand mixer or stand mixer
  • Muffin pan
  • Large cookie scoop
  • Piping bag and tips
When you make this recipe, tag @bakerstble or use #BakersTable—we love seeing your photos!

– Still Hungry? –

Here are a few recipes you may like!

  • Valentine’s Day Peanut Butter Heart Cookies

  • Red Velvet Lava Cupcakes

  • Giant Peanut Butter Cup

Disclaimer

This post contains affiliate links in the equipment section. Purchases made through those links may earn a commission at no extra cost to you. We use baby’s breath for styling only—do not consume.