Chocolate Lava Muffins

  • Yield: 1 dozen
Save Recipe


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


  1. Preheat oven to 375 degrees.
  2. Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
  3. 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.
  4. 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.
  5. While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins.
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Chocolate Lava Muffins

Chocolate Hazelnut Lava Cakes

Orange Chocolate Lava Cakes

Mini Pumpkin Chocolate Chip Muffins

Double-Chocolate Salted Caramel Muffins

Chocolate Shortbread with White Chocolate Sauce

Chocolate Macarons

Chocolate Ladyfingers