Air Fryer Chocolate Lava Mug Cake
Chocolate Lava Mug Cake is made with cocoa powder, dark chocolate, melted butter, and egg; air fry at 370°F for 15 minutes until set on top with a molten gooey center.
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Method
- 1
Whisk together flour, sugar, cocoa powder, and salt in a bowl, then add the egg, melted butter, milk, and vanilla and stir until smooth.
- 2
Grease two oven-safe ramekins and pour batter halfway up each one.
- 3
Press one square of dark chocolate into the center of each ramekin, then cover with remaining batter.
- 4
Place ramekins in the air fryer and cook at 370°F for 12–14 minutes until the tops are set but the centers still jiggle slightly.
- 5
Let rest for 1 minute, then carefully invert onto plates, dust with powdered sugar, and serve immediately.
Pro tip. The key to a perfect molten center is pulling the cakes out while the top is set but the middle still has a slight jiggle. Check at 11 minutes your first time and adjust from there.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 26 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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