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Chocolate Lava Muffins

Source of Recipe


Alton Brown, from "Good Eats"



List of Ingredients



• 8 ounces semisweet chocolate chips
  
• 1 stick butter
  
• ½ tsp vanilla extract
  
• ½ cup sugar
  
• 3 Tbsp flour
  
• ¼ tsp salt
  
• 4 eggs
  
• Butter, to coat muffin tin
  
• 1 Tbsp cocoa powder
  
• .
  
• 1 cup vanilla ice cream
  
• 1 tsp espresso powder
  






Instructions



1. Preheat the oven to 375° 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 a 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.
   
   
2. 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.
   
   
3. While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins.
   
   Makes 1 dozen muffins.