Ingredients
Muffins
- 8 ounces semisweet chocolate chips
- 1 Stick butter
- 1/2 teaspoon vanilla extract
- 1/2 cup sugar
- 3 tablespoons flour
- 1/4 teaspoon salt
- 4 each Eggs
- butter to coat muffin tin
- 1 tablespoon cocoa powder
Sauce
- 1 cup Vanilla Ice Cream
- 1 teaspoon espresso powder
Servings:
Instructions
- Preheat oven to 375 degrees.
- Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
- In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer.
- Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
- Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess.
- Spoon mixture into pan using a 4-ounce scoop or ladle.
- Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
- While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins.
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