Molten Butterscotch Rum Cakes with Graham Cracker Crust
Warm individual cakes with molten butterscotch centers and a hint of rum, baked in graham cracker-lined custard cups. The rich butterscotch and butter mixture creates a flowing center when the cake is inverted, while the graham cracker crumbs add subtle sweetness and texture. Perfect for intimate dinners or special occasions when you want an impressive dessert that serves just three. The key is precise timing to achieve the signature molten center while keeping the edges set.
Ingredients
- 1 tablespoon graham cracker crumbs
- ½ cup butterscotch chips
- ⅓ cup butter or margarine
- 2 whole eggs
- 1 egg yolk
- ¼ teaspoon rum extractvanilla extract1:1alcohol-free
milder flavor
- ⅓ cup brown sugar, packed
- ⅓ cup all-purpose flour
Instructions
- 1
Heat oven to 400°F and spray custard cups with baking spray
- 2
Sprinkle graham cracker crumbs in each cup
- 3
Melt butterscotch chips and butter in saucepan over medium heat, stirring constantly
- 4
Remove from heat and cool for 5 minutes
- 5
Beat eggs, egg yolk, and rum extract in large bowl until blended
- 6
Beat in brown sugar, then melted butterscotch mixture and flour
- 7
Divide batter evenly among prepared custard cups
- 8
Place cups on cookie sheet and bake 13 to 16 minutes until sides are set but centers remain soft
- 9
Let stand 5 minutes, then run knife around edges
- 10
Invert onto dessert plates immediately and remove cups
Tips
Watch timing carefully as overcooking will eliminate the molten center effect
Cool the butterscotch mixture slightly before adding to eggs to prevent curdling
Test doneness by gently shaking cups - centers should jiggle slightly while edges are firm
Good to Know
Refrigerate covered up to 2 days, reheat in microwave 30-45 seconds
Mix batter up to 4 hours ahead, refrigerate, then bake when ready to serve
Serve immediately while warm for best molten texture, optionally with vanilla ice cream
Common Mistakes
Use room temperature eggs to prevent butterscotch mixture from seizing
Don't overbake or centers will set completely
Invert immediately after resting or cakes may stick to cups
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these ahead of time?
Mix the batter up to 4 hours ahead and refrigerate. Bake just before serving for the best molten texture, as reheated cakes lose their flowing centers.
What if I don't have custard cups?
Use ramekins or muffin cups of similar size. Adjust baking time slightly if using different sized containers, watching for set edges and soft centers.
How long will leftovers keep?
Store covered in refrigerator up to 2 days. Reheat in microwave for 30-45 seconds, though reheated cakes won't have the same molten consistency.