Chocolate Lava Muffins Recipes

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.

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.