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Recipe courtesy of Alton Brown

Chocolate Lava Muffins

  • Yield: 1 dozen
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 12 servings
    Calories
    249
    Total Fat
    17
    Saturated Fat
    10
    Carbohydrates
    25
    Dietary Fiber
    1
    Sugar
    21
    Protein
    3
    Cholesterol
    80
    Sodium
    81
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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

  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.
Show: Good Eats
Episode: Cable in the Classroom

Categories:

Baking Dessert American Muffin Ice Cream Dairy Recipes Sugar Recipes for Parties Kid-Friendly Recipes for a Crowd

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16 Reviews
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Kathleen L.

Wonder why you're having problems with this? I watched the show &amp; compared it, WOW so many errors. Whoever is transcribing should be reprimanded! Here is Alton's version from HIS show:<br /><br />In a double boiler melt together:<br />8 oz semisweet chocolate chips<br />1 stick butter<br />1 tsp vanilla extract<br /><br />Meanwhile in a bowl combine<br />1/2 cup sugar<br />1 Tbsp cocoa powder<br />4 Tbsp flour<br />1/4 tsp salt<br /><br />Take choc off heat &amp; 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 &amp; give it a good beating for 5 minutes until it is light, creamy &amp; thick, chill while getting muffin tins ready. <br /><br />Generously butter a 12 cup muffin tin &amp; dust with a hefty load of cocoa powder. Fill using a 4oz disher &amp; bake @ 375 for 10 minutes. Muffins should have crusty sides &amp; wobbly centers. Serve with sauce which is 1 cup vanilla ice cream melted with 1 tsp espresso powder over low heat.

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