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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By rbarnard77_11492615
Atlanta, GA
on May 18, 2013
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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.
By BelleFemme
SOMERSET, NJ
on May 09, 2013
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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.
By kimchilover
San Luis Obispo, CA
on February 28, 2013
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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!
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