CHOCOLATE LAVA MUFFINS
Instructions:
- 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
- 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.
- Yield: 1 dozen