Total Time
27mins
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.

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.
Most Helpful

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

ericabroughton13 November 12, 2007

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.

Hadiknown November 14, 2006