Chocolate Lava Muffins Recipes

CHOCOLATE LAVA MUFFINS

Chocolate Lava Muffins image

Provided by Alton Brown

Categories dessert

Yield 1 dozen

Number Of Ingredients 11

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

Steps:

Preheat oven to 375 degrees.
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.

CHOCOLATE LAVA MUFFINS

Chocolate Lava Muffins image

You really need to cool the batter before you cook these. The first two (negative) reviews were when I had Splenda in the ingredients list - now I've gone back to the original sugar. But really, the Splenda worked for me, too.

Provided by MountainCook

Categories Dessert

Time 27m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces bittersweet chocolate
1/2 cup butter
1/2 teaspoon vanilla
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
4 eggs

Steps:

Melt chocolate and butter together in a large bowl over a saucepan of simmering water.
Stir in the vanilla.
In a separate bowl, combine the sugar, flour, and salt.
Sift dry ingredients into the chocolate mixture and blend with an electric mixer.
Add eggs, one at a time, fully incorporating each egg before adding the next.
Beat on high until batter is creamy and begins to lighten in color (approximately 4 minutes.).
Chill batter.
Preheat oven to 375?.
Coat 6 muffin tins with butter or nonstick cooking spray.
Spoon batter into the muffin tins, using 1/3 to 1/2 cup batter for each muffin.
Bake for 12-13 minutes. Outside should be cake-like and centers should be gooey.

Nutrition Facts : Calories 263.8, Fat 18.7, SaturatedFat 10.8, Cholesterol 181.7, Sodium 252.6, Carbohydrate 19.8, Fiber 0.1, Sugar 17, Protein 4.7

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Heat the oven to 375ºF. Add enough water to the bottom of a large saucepan to come 1 inch up the side. Bring to a simmer.
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