CHOCOLATE LAVA MUFFINS
Steps:
- 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.
MOLTEN CHOCOLATE CUPCAKES
Known also as "lava cakes," molten cakes are the answer to the most decadent chocolate craving. Here's an easy version using cake mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 10
Steps:
- In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
- Heat oven to 350°F. Grease and flour 24 large (2 3/4x1 1/4-inch) muffin cups (dark or nonstick pans not recommended). In large bowl, beat cake mix, pudding mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
- Bake 20 to 23 minutes or until top springs back when lightly touched. Cool 1 minute. Carefully remove from pan; place on cooking parchment paper. Cool 10 minutes. Frost with chocolate frosting. Just before serving, sprinkle with powdered sugar. Garnish with strawberry slices. Serve warm. Store loosely covered.
Nutrition Facts : Calories 290, Carbohydrate 37 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cupcake, Sodium 280 mg, Sugar 26 g, TransFat 1 g
CHOCOLATE LAVA MUFFINS
I believe this is an Alton Brown recipe. It is cakey on the outside and gooey chocolate on the inside. I have made these several times and they have always been a hit. Posting the recipe so I don't have to go searching for it next time I want to make it. Cook time is approximate, accounting for chill time.
Provided by Lorianne1
Categories Dessert
Time 2h30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375F.
- In small metal bowl over saucepan of simmering water, melt chocolate and butter together.
- Stir Vanilla into chocolate mixture.
- In large mixing bowl, combine sugar, flour, and salt.
- Sift sugar mixture into chocolate and mix well with electric hand mixer.
- Add eggs to chocolate 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.
- Coat top and cups of muffin tin with butter and dust with cocoa powder, shaking off excess.
- Spoon mixture into muffin tin using 4oz scoop or ladle.
- Bake for 10-11 minutes.
- Outsides should be cake like and centers shoud be gooey.
CINNAMON-PECAN MUFFINS
Moist, delicious cinnamon muffins with pecans. What more could you ask for?
Provided by Mamachef
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
- Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
- Combine milk, vegetable oil, and egg in a separate bowl; beat with an electric mixer until thoroughly blended. Pour into flour mixture and mix until moist; do not overmix. Fold in pecans and transfer about 2/3 cup batter to each prepared muffin cup.
- Bake muffins in the preheated oven for 8 minutes.
- While muffins are baking, mix pecans, sugar, melted butter, and cinnamon for the topping in a small bowl. Remove muffins from the oven, top with pecan-butter mixture, and return to the oven. Bake until muffins are golden and tops spring back when lightly pressed, 7 to 12 minutes.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 27.7 g, Cholesterol 17.3 mg, Fat 12.8 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 2.1 g, Sodium 196 mg, Sugar 14.5 g
MOLTEN MUFFINS
Make and share this Molten Muffins recipe from Food.com.
Provided by ImPat
Categories Dessert
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Make the filling first by heating the cream to almost boiling and pouring over the chocolate
- Allow to sit for a minute and then stir until the chocolate has melted and the mixture is smooth.
- Set aside to cool and then roll into 12 balls.
- Preheat the oven to 200°C.
- Sift flour and cocoa into a bowl and stir in the sugar.
- Stir in the butter, eggs, vanilla and milk, making sure you do not over-mix.
- It should look a bit lumpy and rough.
- Half fill the patty pans and then add a ball of chocolate to each patty pan and then top each with the rest of the muffin mix.
- You need to work quickly to ensure they rise peoperly.
- Bake for 12 minutes and serve warm.
Nutrition Facts : Calories 274.3, Fat 16.5, SaturatedFat 9.9, Cholesterol 62.9, Sodium 366.8, Carbohydrate 29.1, Fiber 2.3, Sugar 9.1, Protein 5.4
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