Chocolate Lava Muffins
Source of Recipe
Recipe courtesy Alton Brown
Recipe Introduction
Recipe Summary
Prep Time: 20 minutesCook Time: 11 minutes
Inactive Prep Time: 1 minuteYield: 1 dozen
List of 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
Recipe
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.
While muffins are in oven, melt the ice cream in a small saucepan. Stir in
the espresso powder. Serve over warm muffins.
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