Muy Bueno: Fiestas 
Mexican Chocolate Lava Muffins
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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
Ingredients
- 2 tablets Mexican chocolate, recommend Abuelita
- 1 stick butter
- 1/2 teaspoon vanilla extract
- 1/2 cup sugar
- 3 tablespoons all purpose flour
- 1/4 teaspoon salt
- 4 eggs
- butter, to coat muffin tin
- 1 tablespoon cocoa powder, for dusting muffin tin
- ¼ teaspoon ground cinnamon, for dusting muffin tin
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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.
Written by Yvette / Photos by Yvette
28 Comments on “Mexican Chocolate Lava Muffins”
Indicate how to remove from the cupcake tin. Are they solid enough to lift out, or tip over without breaking apart?
Why chill and for how long?
¡Tu desierto es delicioso! Nostros comemos las magdalenas con helado de vanilla. ¡Muy Biend, gracías!
I made these and they were delish. The only down side is that the cakes didn’t really taste like mexican chocolate. There was the very slightest hint of it, but had I not known I just put two tablets in, I’d have never tasted or guessed it. Otherwise, nice chocolate cale 🙂
This recipe is terrible. The amount of eggs and flour are extremely wrong . I made a batch for my Spanish Class food/cooking project and they look and taste like chocolate omelets. These are gross. Thank you for ruining my project, and making me fail the class. Adios.
This happened with mine too. it tastes like a hot chocolate egg which is not appetizing. the recipe has way too much eggs and little amount of flour
hola me encanto mucho su muffins estaban bien sabrosos grasias por tu reseta.
http://www.laplumita.com
http://www.centabito.com
I just made these and they are yummy!
So happy to hear that Daniela! Yum!
Hi, I have Mexican chocolate on hand can you tell me how much to use by weight?
Hi Robin,
I used two disks, which are a little over 3 ounces each. I would suggest 6.5 to 7 ounces of Mexican chocolate. Buen provecho.
I will be baking these … as soon as the weather cools down a bit.. looks like a perfect dessert. yummy
I so love these cakes!!! They look amazing! With cinnamon… yum!
And the muffin mould is so cute!
Oh My – the look so sinfully delicious and almost, just almost, too good to eat.
Oh my gosh! That looks SO moist! And SO CHOCOLATY!!!! YUM!!!
These look amazing! I love the flavor of Mexican chocolate yet have never baked with it before! This must change!! I’m so glad I found your blog, excellent stuff here!
Wow this looks like an explosion of flavors!!
Hello… I can’t say I blame your daughter they look wonderful!! I would have licked the plate, lol!! Great pics.
I’m not a dessert fan and even I love chocolate. These look wonderful. Also, heading over to vote. Congratulations.
Why do you prefer Abuelita to Ibarra? Just wondering.
Hola Alan, I like Ibarra too, but I grew up with Abuelita and I think that’s why I recommend it. Its just comforting for me 😉
These look and sound so yummy! I will have to try to make them!
These look wonderful! I have made a similar recipe using ancho chile, which works beautifully with chocolate. Beautiful muffin mold as well. Thanks so much for sharing.
Love these, sooo delicious looking! And I love that spoon on the photo as well 🙂
I will be making these – maybe this weekend. Thanks for the simple recipe.
Gorgeous muffin tin – new or vintage?
Its vintage Andrea. I got it at my favorite antique shop in Old Littleton called The Pink Attic. Super cute shop — we should prop shop together someday.
I can’t wait to give these a try! We make dinner for my sister’s family every Tuesday night (since they just live across the road) and my nephew is always asking what’s for dessert. BTW, I love that pan in the photograph!
Yes! YES! YES!!! These Mexican chocolate lava muffins are my idea of Heaven! I loved that you used Abuelita chocolate. It’s my favorite. 🙂