Triple Chocolate Lava Muffins
Ingredients:
8 ounces bittersweet chocolate, finely chopped
8 tablespoons (1 stick) unsalted butter, plus 1 tablespoon for the pan
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1/2 cup sugar
2 tablespoons natural cocoa powder, not Dutch-process
1/4 teaspoon kosher salt
4 large eggs
1 cup vanilla ice cream
1 teaspoon instant espresso powder
Directions:
Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a muffin pan with butter.
Prepare the Chocolate Mixture:
In a heatproof bowl, combine the bittersweet chocolate and 8 tablespoons of butter. Melt the mixture in the microwave or over a double boiler. Stir in the vanilla extract.
Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, sugar, cocoa powder, and salt.
Combine Wet and Dry Ingredients:
Beat the eggs in a large bowl. Slowly add the melted chocolate mixture while whisking continuously. Gradually fold in the dry ingredients until just combined.
Fill the Muffin Pan:
Pour the batter into the prepared muffin pan, filling each cup about three-quarters full.
Bake the Muffins:
Bake in the preheated oven for 12-15 minutes, or until the edges are set but the centers are still slightly soft.
Serve:
Allow the muffins to cool for a few minutes before serving. Top each muffin with a scoop of vanilla ice cream and a sprinkle of instant espresso powder.
Indulge in the rich and gooey Triple Chocolate Lava Muffins!