Mini Brown Butter Lava Cake Affogatos
These Mini Brown Butter Lava Cake Affogatos are a warm, rich chocolate dessert paired with bold espresso. The fudgy lava cakes are made with brown butter, adding a subtle nutty depth to the chocolate. Served with a scoop of vanilla ice cream, a shot of hot espresso poured over the top, and a sprinkle of flaky sea salt, they deliver a balanced mix of sweet, decadent, and salty flavors in every bite.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Semi-sweet or dark chocolate chips
Salted butter
Powdered sugar
All-purpose flour
Salt
Eggs
Egg yolks
Powdered sugar
All-purpose flour
Salt
Vanilla bean paste or extract
For Serving Affogato-Style
Vanilla ice cream, for topping
Hot espresso
Flaky sea salt
Why You’ll Love Mini Brown Butter Lava Cake Affogatos:
Rich Chocolate Flavor: The deep, fudgy chocolate center pairs perfectly with the bold espresso.
Brown Butter Depth: Toasty, nutty brown butter adds an extra layer of flavor to the chocolate.
Warm And Cold Contrast: The hot espresso and warm cake meet the cold vanilla ice cream for the perfect temperature balance.
Individual Servings: Mini size makes them ideal for portion control or serving guests.
Coffee And Dessert In One: Combines the satisfaction of a sweet treat with the pick-me-up of espresso.
Elevated Presentation: Simple to make yet impressive enough for dinner parties or special occasions.
Tips for Making Mini Brown Butter Lava Cake Affogatos:
Use High-Quality Chocolate: A good dark or semi-sweet chocolate will give the richest flavor.
Brown the Butter Carefully: Watch closely as it browns to avoid burning—golden with a nutty aroma is perfect.
Don’t Over-Bake: Lava cakes should have set edges and a soft, molten center; keep a close eye on baking time.
Prep the Muffin Tin Well: Grease and flour each cavity thoroughly so the cakes release easily.
Serve Immediately: The molten center is best enjoyed right after baking while still warm.
Brew Fresh Espresso: For the best flavor, pull the espresso shot just before pouring over the ice cream.
Add Espresso Slowly: Pour over the ice cream gently to avoid splashing and to allow the flavors to mingle.
Use a Sprinkle of Salt: Flaky sea salt enhances both the chocolate and espresso notes.
Experiment with Ice Cream Flavors: While vanilla is classic, flavors like salted caramel or mocha can change up the experience.
How to Store Mini Brown Butter Lava Cake Affogatos:
Lava Cakes (Unbaked Batter): Prepare the batter, divide into greased ramekins, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Bake directly from chilled, adding 1–2 extra minutes if needed.
Baked Lava Cakes: Best enjoyed fresh, but you can store cooled cakes in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave for about 20–30 seconds to regain the molten center.
Freezing: Freeze unbaked, filled ramekins tightly wrapped for up to 1 month. Bake straight from frozen, adding 3–4 extra minutes to the baking time.
Espresso: Brew fresh right before serving for the best flavor—avoid storing brewed espresso.
Ice Cream: Keep in the freezer until just before assembly.
Assembled Affogatos: Not recommended for storage—serve immediately after pouring espresso over the ice cream to maintain texture and temperature contrast.
FAQs:
Q: Can I make the lava cake batter ahead of time?
A: Yes — prepare the batter, portion it into greased muffin tin cavities, cover tightly, and refrigerate for up to 24 hours. Bake directly from the fridge, adding 1–2 extra minutes if needed.
Q: Can I freeze the unbaked cakes?
A: Absolutely. Wrap the filled muffin tin cavities (or transfer batter to freezer-safe molds) tightly and freeze for up to 1 month. Bake from frozen, adding 3–4 minutes to the baking time.
Q: How do I know when the lava cakes are done?
A: The edges should be set and the center slightly soft. Overbaking will result in fully cooked centers instead of a molten middle.
Q: Can I make these without the affogato part?
A: Yes — the lava cakes are delicious on their own, served with ice cream or whipped cream.
Q: What type of espresso should I use?
A: A freshly brewed, strong espresso shot works best. You can also use a moka pot or strong French press coffee if you don’t have an espresso machine.
Q: Can I make this dairy-free?
A: Yes — use a plant-based butter substitute and non-dairy ice cream. The texture will be slightly different, but still delicious.
Q: Can I reheat baked lava cakes?
A: Yes — microwave for about 20–30 seconds. The center may not be as molten as when freshly baked, but they’ll still be rich and fudgy.
Q: Can I bake these in ramekins instead of a muffin tin?
A: Yes — you can bake them in 4, greased 8-ounce ramekins at 425°F for 11–13 minutes.
Check out my other chocolate recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these mini brown butter lava cakes. Happy baking!
