From the flavor combination of silky white chocolate and hearty sweet pumpkin, to that magic texture you can only get from a molten lava cake, my Pumpkin White Chocolate Lava Cake has it all.
Preheat your oven to 400°F (200°C) then generously butter 6 wells of basic cupcake/muffin tin, or use liners. Set aside.
Place the chopped white chocolate and butter in a medium bowl and melt in the microwave or over a bain marie for 1-2 minutes in 30 second intervals until fully melted. Stir together until the white chocolate and butter are fully combined, set aside.
Measure out 1/2 cup (5oz/150g) of batter and fill up each prepared cupcake well to the top.
Cover and store in an airtight container in the fridge for up to 3 days.