Chocolate lava muffins

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“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!

Print Recipe
Chocolate lava muffins Yum
Crisp top , chewy edges and molten lava centres in these muffins!!
Prep Time 15 minutes
Cook Time 22 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 22 minutes
Servings
Ingredients
Instructions
  1. Melt together the chopped chocolate and butter in a double boiler or microwave until smooth. Cool to room temperature.
  2. Beat together the sugar and eggs for few minutes using a whisk or electric mixer.
  3. When it triples in volume , add in the vanilla and beat it in.
  4. Add the chocolate-butter mixture and beat until smooth.
  5. Add the flour and beat until incorporated.
  6. Chill this batter in the refrigerator for an hour or upto a day.
  7. Preheat your oven to 200 C / 400 F . Line your muffin tray with liners .Fill the liners about 3/4th full.
  8. Bake at 200 c/ 400 F for 15-20 minutes. 18 minutes for a gooier centre and 20-22 minutes for a firmer centre. The top should be firm and cracked, and not wobbly. Do not over bake! Cool on a wire rack - you can serve warm too!
Recipe Notes

Also:

  • Store in an airtight container for upto 3 days. Microwave for 15-20 seconds for a gooey centre before serving / eating !
  • If chilling the batter and overnight or longer , let it be at room temperature for 15 minutes or so before baking.
  • This muffin is only as good as the chocolate you use. For the best results , use real baking chocolate and not compound.
  • You might want to do a test bake with one muffin as all ovens run different.
  • This muffin is only as good as the chocolate you use. For the best results , use real baking chocolate and not compound.
  • You might want to do a test bake with one muffin as all ovens run different.

 

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4 Comments

  1. I tried this recipe … My cupcake taste so good …but didn’t got lava… And my batter was very thick …can u pls guide me what went wrong…

  2. Hi Priya…. Thanks for trying and glad u liked the taste. Sorry you didn’t get the lava though. The batter here is supposed to be thick. How long did you bake it for ? If you bake it for too long , the insides also set. Ovens work differently so maybe yours is hotter than mine. Bake just until top is set but the cupcake is still wobbly when you move the pan…

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