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Chocolate Lava Muffins With Espresso-Infused Centers - Rich, Gooey, and Easy

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 6 oz (170 g) bittersweet chocolate (60–70% cacao), chopped
  • 1/2 cup (115 g) unsalted butter
  • 2 large eggs + 1 large egg yolk, room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1/3 cup (40 g) all-purpose flour
  • 2 tbsp (10 g) unsweetened cocoa powder
  • 1/4 tsp fine sea salt
  • 1 tsp pure vanilla extract
  • 2 tsp instant espresso powder (or 1 tbsp very strong brewed espresso, cooled)
  • Optional: 2 oz (55 g) dark chocolate, chopped into 8 cubes for extra-molten centers
  • For the pan: softened butter and cocoa powder for dusting

Method
 

  1. Prep the pan: Heat oven to 425°F (220°C). Generously butter an 8-cup muffin tin and dust with cocoa powder, tapping out the excess. This prevents sticking and keeps the edges neat.
  2. Melt chocolate and butter: In a heatproof bowl, melt the chocolate and butter over a gentle simmering water bath, stirring until smooth. Remove from heat and let cool 3–4 minutes.
  3. Whisk the eggs and sugars: In a separate bowl, whisk the eggs, yolk, granulated sugar, and brown sugar for about 1 minute, until slightly thick and lighter in color.
  4. Add flavor boosters: Whisk in vanilla, salt, and espresso powder (or cooled brewed espresso). Stir until the espresso dissolves and the mixture smells fragrant.
  5. Combine with chocolate: Slowly pour the warm chocolate-butter mixture into the egg mixture, whisking constantly until smooth and glossy.
  6. Fold in dry ingredients: Sift in the flour and cocoa powder. Fold gently with a spatula just until no dry streaks remain. Do not overmix.
  7. Fill the cups: Divide the batter evenly among the prepared muffin cups. If using chocolate cubes, press one into the center of each cup and cover with a little batter.
  8. Bake: Bake 9–12 minutes. Look for set edges and a soft, slightly sunken center that jiggles. Do not overbake or you’ll lose the lava effect.
  9. Rest and release: Let muffins rest in the pan for 2 minutes. Run a thin knife around the edges, then invert onto a tray. Serve warm.
  10. Finish: Dust with cocoa or powdered sugar. Add ice cream or whipped cream if you like.