Have you ever looked at a food magazine photo and said "That dessert looks yummy but I am afraid to try making it"? That has been my thought on molten or eruption cupcakes. How are these made with the chocolate that oozes but the cupcake is still baked? 
I searched online and found a few recipes. I chose one that didn't seem to complicated and had simple ingredients. I am not a big fan of coffee or coffee flavor and since I am "watching" my carb and sugar count I modified the recipe slightly. This is the best recipe I found: modified from www.eatingwell.com.
1. Preheat oven to 350°F. Generously coat a 6 muffin cupcake pan with cooking spray.
2. Place 4 oz. of chopped up semisweet ( I like semisweet but you can use bittersweet )chocolate and 2 tablespoons unsalted butter in a medium microwave-safe bowl. Microwave on High for 1 minute. Stir well and the choc. and butter should melt with just stirring. If not, nook for 10 seconds and stir until the remaining chocolate melts completely. Set aside.
3. To prepare Filling: Dissolve 2 teaspoons instant espresso into 1 tablespoon hot water. I used instant coffee that I found packaged individually. One packet was just the right amount and the other packets will keep until I make this dessert again - which will be soon.
Stir together 1/2 tablespoon granulated sugar and 1 1/2 tablespoons light cream (buy a small container of Rich's whip cream and use the remaining cream for dollops to garnish) and the espresso/coffee. Microwave on High just to steaming - 20 to 40 seconds. Stir until the sugar dissolves. Add 1 tablespoon light corn syrup and half the melted chocolate (keep the other half for the batter); stir until completely smooth. Cover and put into the freezer until cold and firm, about 30 minutes.
4. To prepare Garnish: While the filling is chilling in the freezer whip the remaining cream (Rich's) and wash strawberries or rasberries. Keep whip cream in refridgerator until serving.
5. To prepare Batter: When the filling has been chilling for 20 minutes, whisk in a medium bowl until very smooth, 1 egg, 2 tablespoons canola oil, 1 teaspoon of vanilla extract ("real vanilla" is much better than imitation), and 1/8 teaspoon salt - set aside. Microwave on Medium about 20 seconds, the remaining chocolate/espresso mixture, until just warm (do not overheat). Whisk the egg mixture into the warm chocolate/espresso until well blended.
Sift 5 tablespoons confectioners' sugar, 3 tablespoons flour (i prefer whole wheat flour) and 1 tablespoon unsweetened cocoa powder over the batter and whisk in just until smoothly incorporated.
6. To assemble Cakes: Remove the filling from the freezer. Spoon half the batter into the muffin cups, about 1 rounded teaspoon per cup. Spoon 1/2 teaspoon slightly frozen filling onto the center of each (keep the rest of the filling for the sauce). Divide the remaining batter evenly among the muffin cups. Smooth out the batter to cover the filling.
7. Bake the cup cakes on the middle rack until the edges look dry and puffed but the centers still look very underdone, 6 to 9 minutes. Remove from oven and let cool on a wire rack until firm, about 2 minutes. Place a cutting board or plate on top of the pan and invert the cup cakes out onto it. If the cakes are stuck, run a knife around them to loosen.
8. To prepare Sauce: Thoroughly stir very hot water into the reserved filling, 1 teaspoon at a time, until very smooth and slightly fluid. Serve the warm cakes drizzled with the sauce. Garnish with dollops of whip cream and fruit.
This dessert recipe, while small in portion, can be beautifully garnished and for carb counters like me, a little chocholate dessert is an "eruption of love".
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