Chocolate Lava Muffins

Total Time:
32 min
Prep:
20 min
Inactive:
1 min
Cook:
11 min

Yield:
1 dozen
Level:
Easy

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.


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    139 Reviews
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    Came out perfectly. I ended up cooking them for 13 minutes..the tops were slightly gooey still, but they were perfect inside. I buttered and cocoa-powdered the muffin tins, then flipped them onto a cookie sheet and they came out with no problems at all. I used 4tbs of flour and added the cocoa powder along with the dry ingredients, as other reviewers have recommended.
    Soooooo tasty! I used muffin liners instead of greasing/flouring the pan. The lava muffins did shrink a bit as they cooled, but that's ok with me.
    Very good. I followed the recipe and made a couple changes suggested by previous reviewers - added 1 TB. Flour, lined muffin pans with paper liners and cooked for 10 minutes.
    12 yummy lil souffles. I added two small packs of dark instant coffee to the melting chocolate and 1/4 tsp of chipotle chili pepper to the dry ingredients. I also used paper muffin pan liners and sprinkled some cocoa powder in them. I beat the batter with hand mixer on high for 15 minutes till it was creamy and smooth and left lil trails in the batter. Then I chilled the batter for about 15 minutes. And baked them for 18 minutes till the tops puffed up and a toothpick had a lil cake on it. I made 2 batches. Next time I might add some very dark chocolate with cassis in the center. Delicious!
    Great Chocolaty Goodness Muffins! As advertised. Recommend as tasty and kid friendly. Something to do with the budding chef. Did this with 10 yr old. Helped with butter and chocolate, pulled from oven and supervised but he did the rest. And everyone liked them.  
    Other thoughts:  
    ? Every recipe is a suggestion, feel free to improvise. As is, this works. Added extra Tbls of flour - worked for me. Also did with Milk Choco. Love to try it with dark and other blends.  
    ? It doesn't say how long to chill. Don't know how important that is. Chilled for 15 min and seemed to firm up mixture. 
    ? Mixed in decent foam. Wonder if mixing more with all the eggs, how light could you get this? 
    ? Like most reviewers, got 9 not 12 muffins. Maybe more whipping in of air is needed.  
    ? Trick to get these out of the muffin tins. Use muffin liners if you have them. If not, knife around each muffin after removing from oven. Let them sit for 3-5 minutes and firm up. Use a spoon to scoop them out.  
     
    These were absolutely delicious. I didn't have cocoa/espresso powder but it still came out great. I must admit that I overcooked them a tad bit. But it didn't even matter to me. I ate them right out of the pan. Very decadent. So good. Im gonna make them again and again.
    2nd attempt: Highly recommend using cupcake liners. This time I used cupcake liners & distributed the batter evenly through out the whole pan. I filled each cup leaving about 1/2 inch from top. I did add 1 extra tbsp. of flour to the mix & skipped the sifting (I couldn't tell the difference. If you want it runny in the middle, you definitely need to undercook a little. I ended up cooking it about a minute longer & it's tender in the center but not oozing out, but still really good. I serve it with vanilla bean ice cream. If you decide to use a 6 oz. ramekin, you need to cook it longer maybe 12-15 min, but I decided not to since they are kind of rich. 
     
    1st attempt: Very tasty recipe BUT-I only got 8 cakes in my pan. Maybe I over filled each one? Also I will make these in ramekins next time because it wasn't easy to evenly shake the cocoa powder to coat each well in a muffin pan. Made a huge mess!
    These are crazy good. Maybe the richest and most chocolatey dessert I've ever had. Pretty easy to make too. The only issue I had was that it was hard to get them out of the pan in one piece. It wasn't that they were sticking - the centers were just a little too liquid to come out easily, but I didn't want to bake them longer and risk cooking the centers all the way.
    Perfect as is. Seriously good chocolate lava cakes! Yum.
    family favorite, go to recipe when ever my wife wants chocolate.
    Delicious! I would not change a thing! perfect every time I have made it! thank you thank you thank you!
    Absolutely delicious and so very easy to prepare. I love the ice cream/espresso mixture for the drizzle. Thanks Alton!!
    Yes!!! This is top 10 of all time.  
    Depending on how you plate this- it can be made to look elegant or fun enough to appeal to a pack of kids. 
    I wanted something flavorful enough to follow a fish dinner. But, by request, it had to be chocolate instead of the more typical citrus dessert. These muffins couldn't have been more perfect. I served with vanilla bean ice cream and shaved a little milk-chocolate on top of muffins for visual interest. 
    I used parchment paper on the bottoms but, my one test muffin without popped right out. (Maybe any issues posted have to do with material or quality of the muffin pan?
    made them last night, and my family and I looovee them!! 
    very chocolatey, moist, delicious. My mom thought of them as brownies :P 
    the only thing i thought was a little off was that they were a little bit too sweet. besides that, i really love them and would definitely make them again!!
    These were simply amazing. The first batch I did in a sort of shallower or regular sized muffin tin and they baked through in 10 minutes, but the second batch i filled deeper muffin tins and they were perfect in about the same time.
     family loved it, and the boyfriend took a few home. (:
     even the baked through ones were super moist. love love love
    These muffins are awesome. To extract them from the muffin pan, I grease the pan with butter and then press a 1 by 5 inch strip of parchment paper into the cup. Then scoop on the batter, and in 9 minutes, perfect muffins. Thanks Alton!!!
    I cooked it for 11 minutes but it was too much. Next time I will start checking at 9 minutes as it continues to cook a bit when you take it out of the oven. I thought it would be a hit with the kids but they said it was too chocolatey?!?!?! They did like the cold raw batter though.
    I want to make it without eggs....is it possible...please reply me ASOP....
    LOVE this recipe! I follow the directions exactly, and it come out great every time. To solve the problem with getting the muffins out of the pan, I use paper liners. The muffins still crack when you take them out, but the gooeyness stays contained. Also, I don't serve these right away, but chill the finished muffins in the frig. Very good! 
     
    There seems to be a little confusion about how these are suppose to come out. They are suppose to be gooey in the center and the centers are suppose to fall. There is a lot of chocolate and very little flour in this recipe to hold the "structure" of the muffin. 10-11 minutes is all you need to cook them.
    I am really bad at baking, but I made these for valentines day dinner and what can I say I impressed myself!! they came out perfectly!! they did not deflate because I beat the batter by hand, and I chilled the mixture in the fridge for a good 1 hour. Used 4 Tablespoons of Flour and skipped the cocoa powder! excelled thanks Alton you are my hero!
    I just made these last night, and everyone really loved them. But I used individual ramekins instead of a muffin pan. It was enough to fill eight ramekins. The only problem I had was that they kind of fell in the middle. How do I stop that from happening?
    I have now made this recipe twice so I thought I would write a review. WOW-these 'muffins' are FANTASTIC! I did add one more tablespoon of flour and a tablespoon of cocoa to the batter as well as using just under a half cup of sugar (recommended by other people who reviewed this recipe). Yum yum yum! :)
    loved them, so quick and easy too
    This is soooooo rich and soooo chocolatey. The batter is pretty thick, but when it comes out of the oven it is not too dense, not too fluffy, and it has a soft and gooey center, which I think is great!! Alton, you've done it once again.
    These are amazing!!! They are easy and delicious! Next time I'll use dark chocolate just because that's what I personally prefer. My husband kept saying "These taste like something you'd get at a restaurant!" I added 1/2 tsp of vanilla to recipe and about 3/4 tbsp additional flour. The recipe filled 4 ramekins and not quite 6 cupcake liners. (I only had 4 ramekins.) I think this recipe will fill 6 ramekins perfectly. I baked these for 12 minutes. You have to do the vanilla ice cream and espresso sauce! It adds the perfect touch to these cakes.
    This was very easy to make and I had all the ingredients in my pantry.
     I Cooked them for a full 11 minutes and let them rest in the pan for about 10 minutes.I then used a knife to run around the edge of each muffin before taking them out. I just flipped the pan over onto a clean surface. (they stuck a little to it, but no big.) they were delicious!!! nice anc chocolatey, more like a cake than a muffin.
    Guests are always impressed with this dessert.
     Read my full experience and see the photos on my blog: http://adventuresinfood123.blogspot.com/2010/06/chocolate-lava-muffins.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+http%2Fadventuresinfood123blogspotcom+%28Adventures+In+Food%29
     Adventures In Food: Author: Kerry Howell
     
    I HATED THIS RECIPIE!!!! i will never use it again. i thought it would be fantastic from the reviews but all i got was burnt rocks that tasted like dirt. Worst Muffins EVER!!!
     DISGUSTING!!!!!!!!!!!!
    it was easy to make and everyone in my family loved them. With chocolate sauce, ice cream or just milk, they never fail me!
    These taste fantastic.
     An easy way to get around the stick to the pan problem is to just ladle a little into microwave-safe Japanese teacups. You get the molten on the bottom instead of the middle, but it's still quite delicious and easy clean-up!
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