Made This Recipe? Add Your Photo

Total Time
Prep 15 mins
Cook 12 mins

You really need to cool the batter before you cook these. The first two (negative) reviews were when I had Splenda in the ingredients list - now I've gone back to the original sugar. But really, the Splenda worked for me, too.

Ingredients Nutrition


  1. Melt chocolate and butter together in a large bowl over a saucepan of simmering water.
  2. Stir in the vanilla.
  3. In a separate bowl, combine the sugar, flour, and salt.
  4. Sift dry ingredients into the chocolate mixture and blend with an electric mixer.
  5. Add eggs, one at a time, fully incorporating each egg before adding the next.
  6. Beat on high until batter is creamy and begins to lighten in color (approximately 4 minutes.).
  7. Chill batter.
  8. Preheat oven to 375?.
  9. Coat 6 muffin tins with butter or nonstick cooking spray.
  10. Spoon batter into the muffin tins, using 1/3 to 1/2 cup batter for each muffin.
  11. Bake for 12-13 minutes. Outside should be cake-like and centers should be gooey.
Most Helpful

This was so bitter! I couldn't even swallow the bite. Oh, and no lava.....

1 5

This recipe didn't turn out well at all. For starters the recipe has a question mark after the temperature to cook at so I wasn't sure if it was 375 or not. I did cook at 375 and the muffins came out very dry. Thus no lava. I had made them for company and was very disappointed.