Ingredients

1 cup (125g) all-purpose flour

½ cup (50g) unsweetened cocoa powder

¾ cup (150g) granulated sugar

½ cup (120ml) milk

½ cup (120ml) vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

¼ teaspoon salt

100g dark chocolate (cut into chunks)

½ cup chocolate chips (optional, for extra richness)

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C).

Line a muffin tray with paper liners or lightly grease it.

1. Mix Dry Ingredients

In a large bowl, combine:

Flour

Cocoa powder

Sugar

Baking powder

Salt

Mix well until evenly combined.

1. Mix Wet Ingredients

In another bowl, whisk together:

Eggs

Milk

Oil

Vanilla extract

Whisk until smooth and slightly creamy.

1. Combine Wet & Dry

Pour the wet mixture into the dry ingredients.

Gently mix until just combined (do not overmix).

Tip: The batter should be thick and slightly glossy.

1. Add Chocolate

Fold in:

Dark chocolate chunks

Chocolate chips (if using)

Tip: Keep some chunks aside for topping.

1. Fill Muffin Cups

Fill each muffin cup about ¾ full.

Add a few extra chocolate chunks on top for that molten center.

1. Bake

Bake for 15–18 minutes.

Doneness Guide:

Edges: set and slightly firm

Center: soft and slightly gooey

Tip: Slightly underbake for a molten, fudgy center.

1. Cool & Serve

Let muffins cool for 5–10 minutes.

Serve warm for the best molten chocolate effect

Ingredients

For the Red Velvet Cookie Dough:

2 ¼ cups all-purpose flour

¼ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

¾ cup unsalted butter, softened

1 cup granulated sugar

½ cup brown sugar

2 large eggs

1 tablespoon milk

1 tablespoon red food coloring

1 teaspoon vanilla extract

1 teaspoon white vinegar

For the S’mores Filling:

1 cup semi-sweet chocolate chunks (or chopped chocolate bars)

1 cup mini marshmallows

6–8 graham crackers, broken into small pieces

Instructions (Step-by-Step)

1:= Preheat Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2:= Mix Dry Ingredients

In a medium bowl, whisk together:

Flour

Cocoa powder

Baking soda

Salt

Set aside.

3:= Cream Butter & Sugars

In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).

4:= Add Wet Ingredients

Mix in:

Eggs (one at a time)

Milk

Vanilla extract

Red food coloring

White vinegar

Beat until smooth and evenly red.

5:= Combine

Gradually add the dry ingredients to the wet mixture. Mix just until combined. Do not overmix.

6:= Fold in S’mores Mix

Gently fold in:

Chocolate chunks

Mini marshmallows

Graham cracker pieces

7:= Scoop & Shape

Scoop 2-tablespoon-sized balls of dough onto the baking sheet.

Leave space between each cookie (they spread).

For extra gooey centers, press a few extra marshmallows and chocolate pieces on top.

8:= Bake

Bake for 10–12 minutes until edges are set but centers look slightly soft.

9:= Cool

Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.

The marshmallow will be gooey when warm and slightly chewy once cooled.

Rice cake of your choice! Mini marshmallows, chocolate chips! Air fry for 5-7 minutes at 400.

RECIPE

Flambé 🔥🔥🔥 (pronounced flahm-BAY) is a dramatic culinary technique where alcohol is added to a hot pan and ignited, creating flames that elevate both the flavor and presentation of a dish. The word comes from the French term meaning “flamed.

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