Chocolate Lava Muffins
This recipe creates decadent chocolate lava muffins with a wonderfully gooey, molten center. Prepared with rich chocolate and a simple batter, these muffins are baked just until the exterior is set. Served warm with a luxurious espresso-infused vanilla ice cream sauce, they offer a quick yet impressive dessert perfect for any occasion.
Equipment
- 1 Saucepan for double boiler setup
- 2 Mixing Bowls one small metal bowl, one large mixing bowl
- 1 Electric Hand Mixer
- 1 12-cup Muffin Tin
- 1 4-ounce Scoop or Ladle
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
Chilling the batter is a critical step for achieving the distinct molten 'lava' center; it allows the edges to set while the interior remains liquid. Do not overbake! The success of a lava cake depends on pulling it from the oven when the outer shell is firm but the center still appears soft. Ovens can vary, so monitor closely. For an even more profound chocolate flavor, consider using high-quality semisweet chocolate and a small amount of dark cocoa powder in the dusting. Ensure the muffin tin is thoroughly buttered and dusted with cocoa powder to prevent sticking and aid in easy release, preserving the delicate structure of the muffin.