Chocolate Peppermint Lava Cakes

Chocolate Peppermint Lava Cakes is the most indulgent winter dessert in serving sizes with a molten chocolate middle and peppermint flavoring.

This amazing Dessert Recipe adds a holiday twist to classic Chocolate Lava Cakes. The peppermint adds the perfect festive flavor to make this the ultimate holiday dessert for after Christmas dinner.

Chocolate Peppermint Lava Cakes served with vanilla ice cream on plate with spoon


Molten Lava Cakes get their name because of their hot, melted, gooey center. When you take a first bite of the decadent chocolate cake, it breaks open to reveal the warm chocolate sauce in the middle. The chocolate center makes molten chocolate cake an instant favorite with chocolate fans. This version adds a little bit of holiday cheer to the classic cake with its ooey-gooey peppermint dark chocolate interior flavored with peppermint extract.

If you’re looking for a decadent dessert to serve on Christmas or at a holiday party, these delicious single-serving chocolate cakes are sure to impress. Instead of making the cake in normal-sized baking dishes, each of the chocolate desserts gets its own ramekin so you have multiple mini cakes. It’s the perfect way to finish a fancy dinner with miniature cakes on each dessert plate.

Chocolate Peppermint Lava Cakes collage of prep steps


These gooey peppermint chocolate cakes are perfect topped off with a scoop of Vanilla Ice Cream. The melty dark chocolate flavor is perfectly complemented by the creamy vanilla. We also like to sprinkle on some broken peppermint candy pieces for a pretty presentation.

There are lots of other ways you can top off the dish depending on your taste. Try drizzling some Chocolate Ganache or chocolate sauce over the top of the ice cream. You could also add a dusting of cocoa powder or powdered sugar. Or, instead of broken candy canes, try breaking pieces of Peppermint Bark and using the chocolate bark for topping off the cake. There are really endless options for how you can decorate these beautiful Chocolate Peppermint Lava Cakes.

Chocolate Peppermint Lava Cakes after baking on cookie sheet



  • Prep time: Start by preheating the oven and greasing your ramekins. You can spray the ramekins with nonstick cooking spray or use butter. No matter what method you use, it’s important that they be well coated, otherwise the edges of cake will stick to them and break before you can serve them. You can also use a large muffin tin if you don’t have dessert ramekins.
  • Cake batter: Add the butter and chocolate to a microwave-safe bowl. Melt them together in 30-second increments, stirring between each session until smooth. Let the chocolate mixture cool for 2 minutes before you add the powdered sugar, whole eggs, egg yolks, and peppermint extract. Whisk the batter together, then finish by sifting in 6 tablespoons all-purpose flour.
  • Baking time: Pour the batter evenly into each muffin cup or ramekin. Bake for 12-14 minutes. You want the edges to be set, but the middle to remain slightly jiggly. Take them from the oven and let them cool for 1 minute.
  • Serving: If you used separate ramekins put an inverted plate on top of each of them, and flip to remove them. If you used a muffin tin, put a cookie sheet over the top, and flip. Then move them to a dessert plate. Top each cake off with ice cream and peppermint candies before serving.

Chocolate Peppermint Lava Cakes dusted with powdered sugar and garnished with crushed peppermint candy


  • Chocolate: For even more chocolatey flavor added to this perfect dessert, you can add some chopped chocolate pieces or mini-chocolate chips to the batter. Semi-sweet chocolate chips or pieces of chocolate mint candy (like Andes mints) would taste amazing.
  • White chocolate peppermint glaze: Try making a white chocolate peppermint glaze to top off this perfect dessert. To make the glaze, bring ¼ cup of heavy cream to a boil. Then remove from heat and 1 cup white chocolate chips. Cover and let sit for a few minutes before stirring until smooth. Then add in 1 teaspoon peppermint extract and 1 teaspoon vanilla extract. Let the glaze cool before pouring it over the Chocolate Lava Cakes.
  • Peppermint mocha cakes: To add some coffee flavor to the recipe, mix 1 tablespoon instant espresso powder in with the chocolate cake batter.



  • Serve: After baking, you don’t want to leave this holiday dessert at room temperature for more than 2 hours.
  • Store: Let the lava cakes cool down then cover them in plastic wrap or put them in an airtight container to store for up to 3 days.
  • Freeze: As long as they’re properly sealed, Chocolate Peppermint Lava Cakes can also stay good in the freezer for up to 3 months.

Chocolate Peppermint Lava Cakes served with vanilla ice cream on plate with spoon

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Chocolate Peppermint Lava Cakes

Chocolate Peppermint Lava Cakes is the most indulgent winter dessert in serving sizes with a molten chocolate middle and peppermint flavoring.
Yield 6
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder



  • Preheat the oven to 400 degrees.
  • Butter your ramekins, or use a large muffin tin.
  • Melt the butter and chocolate in a microwave-safe bowl in 30-second increments until smooth.
  • Let the chocolate cool for 2 minutes, then add in the powdered sugar, whole eggs, egg yolks, peppermint extract and whisk well.
  • Sift in the flour and whisk until just combined.
  • Add the batter evenly to the muffin tins.
  • Bake for 12-14 minutes or until the sides are set and the middle is still slightly jiggly.
  • Let them rest for 1 minute then add a cookie sheet on top of the muffin tin then flip over.
  • Serve with ice cream and crushed peppermint candies.


Calories: 504kcal | Carbohydrates: 46g | Protein: 6g | Fat: 33g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 33mg | Potassium: 257mg | Fiber: 3g | Sugar: 34g | Vitamin A: 663IU | Calcium: 46mg | Iron: 3mg
Keyword: Chocolate Peppermint Lava Cakes

Chocolate Peppermint Lava Cake

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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