Mexican Chocolate Lava Muffins
User Reviews
5
Mexican Chocolate Lava Muffins
Description
The recipe starts by melting Mexican chocolate and butter together, infused with vanilla extract to create a rich base. This mixture is blended with sifted sugar, flour, and salt, then beaten with eggs until the batter lightens and becomes creamy. The muffin tin is coated with butter, then dusted with cocoa powder and cinnamon, adding a subtle depth and aromatic finish to the muffin exterior. The batter is portioned into the tins and baked at 375 degrees F for 10 to 11 minutes — a key timing that ensures a firm surface with a molten center characteristic of lava cakes. Serving suggestions include dusting with powdered sugar or pairing with vanilla ice cream or whipped cream to complement the spicy-chocolate profile. Attention to baking time is crucial for achieving the ideal texture.
Ingredients
- 2 tablets Mexican chocolate recommend Abuelita
- 1 tick butter
- 1/2 teaspoon vanilla extract
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 4 egg
- butter to coat muffin tin
- 1 tablespoon cocoa powder for dusting muffin tin
- ¼ teaspoon ground cinnamon for dusting muffin tin
Instructions
- Preheat the oven to 375 degrees F.
- Place a double boiler or a small metal bowl over a saucepan with simmering water. Melt the Mexican chocolate and butter in the bowl. Stir in vanilla. Once incorporated and melted turn off the heat.
- In a large mixing bowl, sift sugar, flour, and salt. Add warm chocolate and mix well with an electric mixer. Add eggs one at the time, fully incorporating each egg before adding the next. Beat at high speed until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
- Coat the muffin tin with butter. Dust with the cocoa powder and cinnamon and shake out excess. Ladle a ½ cup of mixture into each muffin pan.
- Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
- Sprinkle with powdered sugar or top with a scoop of vanilla ice cream or whip cream.
Notes
- Watch the baking time carefully; the muffins should have set sides and tops but still jiggle slightly to maintain a molten center.
- Overbaking will result in fully cooked cakes rather than lava muffins, so avoid keeping them in the oven longer than suggested.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8muffins
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 82mg | 27% |
| Sodium | 106mg | 4% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 119IU | 2% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
