Chocolate Lava Muffins
Read my review of this recipe.
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
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.
Makes 8 muffins.
Nutrition:
Substitutions:
I replaced 1 tablespoon of the flour with cocoa powder and also added 1/4 teaspoon espresso powder to the dry ingredients. I melted the butter and chocolate in the microwave. These were great because they could be prepared a few hours before baking them.
Recipe courtesy of Alton Brown.