Recipe(tried): Pans for Molten Choc. Cake

no the muffin tins won't work.
for two reasons:
1: the areas won't all bake at the same temperatures and you may have one that needs 2 more minutes but the rest are done.
2: the sides are very delicate and you have to carefully run a knife around the edge and depan on the serving plate. This would be too tricky.

your better off spending the few extra dollars and making them in ramkins.

When we would make them at the restaurant we would buy aluminum souffle cups and fill them and then freeze the batter in the cups this way we could make hundreds at a time and then the day of service we would thaw and bake to order.

One other thing I have done when I couldn't trust my night baker to bake the cakes off right is
to bake them, turn them out and freeze them. Then when there was an order the baker would put the cake in the micro wave right from the feezer for the number of seconds I had precribed and then finnish the plate up.
You must experament first with a couple of cakes to get the timing just right for your microwave. But thats part of the joy of being a pastry chef WE GET TO EAT OUR MISTAKES! ;)