Chocolate Lava Muffins
This recipe crafts decadent individual chocolate lava muffins featuring a rich, molten chocolate center. The batter, a blend of melted chocolate, butter, eggs, and dry ingredients, is chilled for optimal texture. Baked until the outsides are cake-like and the interiors remain gooey, these muffins are then paired with a warm, espresso-infused vanilla ice cream sauce, creating a luxurious and comforting dessert.
Equipment
- 1 Muffin Tin 12-cup capacity
- 1 Saucepan For double boiler and melting ice cream
- 1 Heatproof Bowl For double boiler setup
- 1 Electric Hand Mixer
- 1 Large Mixing Bowl
Ingredients
Main
- 8 ounces semisweet chocolate chips
- 1 stick butter
- 1/2 teaspoon vanilla extract
- 1/2 cup sugar
- 3 tablespoons flour
- 1/4 teaspoon salt
- 4 eggs
- Butter to coat muffin tin
- 1 tablespoon cocoa powder
- 1 cup vanilla ice cream
- 1 teaspoon espresso powder
Instructions
- Preheat the oven to 375 degrees F.
- Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
- In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
- Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
- While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins.
Notes
Achieving the perfect gooey center is key for lava muffins; monitor baking time closely as ovens vary. The 'chill mixture' step is crucial for the batter's consistency, preventing over-spreading and ensuring the distinct molten core. When preparing the muffin tin, ensure thorough buttering and cocoa dusting for easy release and a beautiful finish. For enhanced flavor, use high-quality semisweet chocolate; a higher cacao percentage will yield a more intense chocolate experience. The espresso powder in the ice cream sauce cleverly amplifies the chocolate notes without tasting overtly like coffee. Consider serving with a sprinkle of sea salt to balance the sweetness, or a side of fresh raspberries for a touch of acidity and color.