Food Network: Chocolate Lava Muffins

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Chocolate Lava Muffins
Recipe courtesy Alton Brown

Ingredients
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

Directions
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.