Air fryer mint chocolate chip lava cake happened after I wanted something chocolatey but lighter than a full cake. My first attempt overcooked and lost that molten center. The second was underdone and collapsed. After testing this three ways, different ramekin sizes, chilling the batter, and adjusting temperature, I found the sweet spot. Slightly chilled batter and moderate heat gave me set edges with a perfectly gooey mint chocolate center every time.
If you love that classic mint chocolate chip combo, this is the warm, rich version of it.
Why This Air Fryer Mint Chocolate Chip Lava Cake Works
Lava cakes bake quickly at high heat, but air fryers cook faster than traditional ovens. I discovered that 350°F (175°C) creates firm edges while keeping the center molten.
Adding chopped mint chocolate or mint chips inside the batter ensures a rich, flowing center. A small amount of peppermint extract enhances flavor without overpowering the chocolate. Cooking in greased ramekins helps the cakes release cleanly while maintaining structure.
The result? Crisp edges, soft cake interior, and a warm mint-chocolate lava core.
Timing for Air Fryer Mint Chocolate Chip Lava Cake
Prep Time: 5 minutes
Cook Time: 7–9 minutes
Total Time: 12–14 minutes
Ingredients for Air Fryer Mint Chocolate Chip Lava Cake
Perfect for 2 individual lava cakes.
Chocolate Base:
- ½ cup semi-sweet chocolate chips
- ¼ cup unsalted butter
- 1 large egg
- 1 egg yolk
- ¼ cup powdered sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon peppermint extract
- 2 tablespoons mini mint chocolate chips or chopped mint chocolate
Optional Toppings:
- Vanilla ice cream
- Whipped cream
- Extra mint chips
- Chocolate drizzle
How to Make Mint Chocolate Chip Lava Cake in the Air Fryer
- Preheat your air fryer to 350°F (175°C) for 3 minutes.
- Grease two small ramekins with butter and lightly dust with cocoa powder.
- In a microwave-safe bowl, melt chocolate chips and butter together in 20-second intervals, stirring until smooth.
- In a separate bowl, whisk egg, egg yolk, and powdered sugar until slightly thickened.
- Stir melted chocolate into the egg mixture.
- Fold in flour and peppermint extract until just combined.
- Divide half the batter between ramekins.
- Place mint chocolate chips in the center of each, then cover with remaining batter.
- Place ramekins in the air fryer basket.
- Air fry at 350°F (175°C) for 7–9 minutes. Edges should look set while the center remains slightly soft.
- Internal temperature around the edges should reach about 160°F (71°C).
- Let rest 1–2 minutes, then carefully invert onto a plate.
- Serve immediately for molten center.
Tips for Perfect Air Fryer Mint Chocolate Chip Lava Cake
- Don’t overbake: The center should jiggle slightly.
- Use room temperature eggs: Helps smooth batter.
- Chill batter 5 minutes if needed: Helps control spreading.
- Grease ramekins well: Prevents sticking.
- Mint control: Use only ¼ teaspoon extract to avoid overpowering flavor.
- Serve immediately: Lava effect fades as it cools.
Storing and Reheating
Storage: Best enjoyed fresh. Store covered in refrigerator up to 2 days.
Reheating: Air fry at 325°F (160°C) for 3–4 minutes to warm center.
Variations:
- Add green food coloring for a festive look.
- Use dark chocolate for richer flavor.
- Stuff center with mint truffle instead of chips.
- Make it dairy-free with plant-based butter and chocolate.
Conclusion
Air fryer mint chocolate chip lava cake is rich, gooey, and incredibly simple to make. The warm chocolate center paired with cool mint flavor makes it feel special without complicated steps. Once you master the timing, it’s the perfect small-batch dessert anytime.
