Chop or break 8 ounces semi-sweet baking chocolate into small pieces and place in a medium bowl.

Heat ½ cup heavy cream until it just begins to simmer (on the stove over low heat or in the microwave for about 45 seconds). Immediately pour the hot cream over the chopped chocolate.

Stir the chocolate and cream together until smooth. If chunks remain, heat the mixture in the microwave in 15-second bursts, stirring between bursts, until fully melted.

Cover and refrigerate the chocolate mixture until firm, at least 2 hours.

When ready to bake, preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.

Prepare the red velvet cake batter according to the directions on the approximately 15-ounce box of red velvet cake mix, using the eggs, water, and oil amounts called for on the box.

Fill each cupcake liner about 1/2 full with batter (a little less than the box’s usual fill recommendation to avoid overflow).

Remove the chilled chocolate mixture from the refrigerator. Using a 1-tablespoon cookie scoop or spoon, portion the ganache into 1-tablespoon balls.

Place one ganache ball into the center of the batter in each lined muffin cup.

Bake for 20–23 minutes, checking doneness by inserting a toothpick into the side of a cupcake (not through the ganache center); the toothpick should come out clean.

Cool the cupcakes in the pan for a few minutes (about 3–5 minutes). Then remove the cupcakes from the pan and remove the liners.

Turn each cupcake upside down onto a plate and dust with powdered sugar before serving.

Serve warm. If the cupcakes have cooled and you want the lava center warm again, heat briefly in the microwave for a few seconds.