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Hello, luvah!

Do I even need to write anything? Really! Who doesn’t love chocolate? This easy to make, perfectly sized dessert doesn’t get any more heavenly.

My daughter (the chocolate-holic) had a ball licking the bowl and spoons after we made this dessert together. And then she stared impatiently at the oven timer as they baked. She couldn’t wait to dig into a warm gooey muffin. As you can see by the last photo she didn’t have a problem eating the entire thing. I’m actually surprised she didn’t lick the plate.

Top these babies with whip cream, vanilla ice cream, or dust them with powdered sugar and garnish with fruit. The possibilities are truly endless.

Mexican Chocolate Lava Muffins This easy to make, perfectly sized dessert doesn’t get any more heavenly. Top these babies with whip cream, vanilla ice cream, or dust them with powdered sugar and garnish with fruit. The possibilities are truly endless. Print Recipe 5 from 1 vote Ingredients 2 tablets Mexican chocolate, recommend Abuelita 2 tablets Mexican chocolate recommend Abuelita

1 stick butter 1 stick butter

1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract

1/2 cup sugar 1/2 cup sugar

3 tablespoons all purpose flour 3 tablespoons all purpose flour

1/4 teaspoon salt 1/4 teaspoon salt

4 eggs 4 eggs

butter, to coat muffin tin butter , to coat muffin tin

, 1 tablespoon cocoa powder, for dusting muffin tin 1 tablespoon cocoa powder , for dusting muffin tin

, ¼ teaspoon ground cinnamon, 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 Tip: Be careful not to over or under-bake these. The top and sides should definitely feel cooked, and just slightly jiggle. Resist the urge to leave them in a few extra minutes, as they will just turn into fully-cooked cakes. Nutrition Calories: 129 kcal , Carbohydrates: 19 g , Protein: 3 g , Fat: 5 g , Saturated Fat: 2 g , Cholesterol: 82 mg , Sodium: 106 mg , Potassium: 60 mg , Fiber: 1 g , Sugar: 16 g , Vitamin A: 119 IU , Calcium: 14 mg , Iron: 1 mg I’d love to see what you cook! Tag #MUYBUENOCOOKING if you make this recipe. Subscribe to Muy Bueno to get new recipes in your inbox and stay in touch on Twitter, Facebook, Instagram, Pinterest and YouTube.

Written by Yvette / Photos by Yvette