Chocolate Lava Muffins

MountainCook's Note:

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.

• Total Time: 27 mins
• Prep Time: 15 mins
• Cook Time: 12 mins

Ingredients:

Serves: 6

Yield: 6.0 muffins

• 8 ounces bittersweet chocolate
• ½ cup butter
• ½ teaspoon vanilla
• ½ cup sugar
• 3 tablespoons all-purpose flour
• ¼ teaspoon salt
• 4 eggs

Directions:

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.

Reviews

[Chef #646605]

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

[Hadiknown]

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.