In a previous post I talked about my attempt of turning the molten lava cake recipe into something more cupcake-y… and then how I tried to adapt the same recipe for friends of mine that is gluten-free.

But why should I stop at the traditional molten lava cake? I mean there are other bags of “chips” that I had readily accessible that are outside of the semi-sweet chocolate vein… including but not limited to butterscotch (which I have used for the Butterbeer Cupcake recipe), cinnamon (in hopes of creating a chocolate / cinnamon cupcake adaptation), white chocolate… and others.

So that is why in this post I decided to really take it another step and create other variations of the molten lava cake recipe by using first the white chocolate chips and the later the butterscotch chips.
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