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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4.8 141
Simple and yummy! item not reviewed by moderator and published
Wonder why you're having problems with this? I watched the show & compared it, WOW so many errors. The transcriber should be reprimanded! Here's Alton's version from HIS show In a double boiler melt together: 8 oz semisweet chocolate chips 1 stick butter 1 tsp vanilla extract Meanwhile in a bowl combine 1/2 cup sugar 1 Tbsp cocoa powder 4 Tbsp flour 1/4 tsp salt Take choc off heat & smooth out with electric mixer, then add 4 eggs, one at a time until each one is incorporated. With mixer on low sift in dry ingredients a little at a time so no lumps form then turn mixer to high & give it a good beating for 5 minutes until it is light, creamy & thick, chill while getting muffin tins ready. Generously butter a 12 cup muffin tin & dust with a hefty load of cocoa powder. Fill using a 4oz disher & bake @ 375 for 10 minutes. Muffins should have crusty sides & wobbly centers. Serve with sauce which is 1 cup vanilla ice cream melted with 1 tsp espresso powder over low heat. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published

Not what you're looking for? Try:

Orange Chocolate Lava Cakes

Recipe courtesy of Melissa d'Arabian