“Happiness is German engineering , Italian cooking and Belgian chocolate”- Patricia Briggs.
I love lava cakes or fondants.I love all things gooey and chocolatey . And I love warm desserts .
You know what I don’t like about lava cakes ? The whole process of unmolding and the delicate handling of it all. Ofcourse, that works great if you are serving it for a fancy dessert . But if you spend some time with me in the real world , you’ ll know that I am not a very “delicate” person ! Plus , I bake to share . Lava cakes aren’t easy to transport or bake ahead and lug around, so it doesn’t form part of my usual repertoire of baking for the workplace , potluck or gifting.
So sign me up for lava muffins! I have tried a few fondant-styled cuppies. There are a few ways of having a molten centre in a chocolate cupcake. One is to put a piece of chocolate in the centre of the liner filled with any chocolate cupcake batter. Or a truffle (set ganache) . The cupcake bakes while the piece of chocolate or truffle melts – hence the lava! In this particular muffin , the batter is just baked enough so that the exterior is crisp and the centre is still molten. Delicious . And easy . And make ahead . And transportable . And delicious!
Warning : I wouldn’t serve them without the liners … unless you don’t mind getting a little messy !
Recipe courtesy :www.hungryshots.com
The cracked tops , the crunch on the outside and the melty heart – this is any chocolate lover’s dream muffin ! So good ! But don’t take my word for it … try it and see for yourself! I didn’t get the typical muffin tops but I am still gonna call them muffins (and not cupcakes) because then its ok if you have them for breakfast too !! Probably I should bake it longer next time though for a firmer muffin!
Check out these Dulce de leche lava cakes for a caramel twist on the usual molten chocolate cakes. And if you love ooey gooey chocolate as much as I do , whip up this Swedish chocolate cake . It will change your life!