I’m Julie from White Lights on Wednesday!
I’m really exciting to be on Kelley’s blog today and meeting all of you!
Since we don’t really know each other, and I’m totally awesome – ha! – here’s a little about me.
I live in Arizona. Yes, it’s stupid hot in the summer. I love to cook and bake. I’m pretty much obsessed with freshly clean sheets, they’re amazing! I LOVE Love love to eat cookies. And I like wine and whiskey. Not together though…ewww.
There. Now we can be friends. 🙂
To give you an idea of what goes on over at my blog, here are 3 of the top 5 of my readers’ favorite posts.
(1) Thin Mint Knock Offs
(2) Chocolate Wasted Cake
(3) Get Organized: The Blog
I was going through Kelley’s blog trying to figure out what to talk about today. Crafts? No. Kelley’s got my butt kicked there. I’ve been pinning over her t-shirt rug for months. I swear I’m making one the next time Mike cleans out his 2/3 of the closet. That’s right, he has more clothes than I do. It seems the best option would be food. I mean I’m kind of awesome when it comes to food. One of my co-workers told me she wants to come live at my house so I can feed her. That makes me legit, right?!? 😉
I didn’t see too many desserts on Kelley’s recipe list and that was all the reason I needed to bust out this totally awesome, totally easy recipe. Don’t waste the money getting Chocolate Lava Cake at a restaurant again. These little babies are the perfect serving size for a party or you know, two or three for yourself. It’s about keeping the chef happy people.
Chocolate Lava Muffins
8 ounces semisweet chocolate chips
1/2 cup (1 stick) butter
1/2 teaspoon vanilla extract
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
Butter, to coat muffin tin
Powdered sugar and vanilla ice cream, for serving
- Place a medium glass bowl over a pot of simmering water. Add chocolate chips and butter. Stir occasionally until melted and smooth.
- Preheat oven to 375 degrees F.
- In a medium bowl, combine sugar, flour, and salt; set aside
- Pour chocolate mixture into a large mixing bowl. Sift flour mixture into chocolate and mix well on low speed. Add eggs one at a 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 each cup of ONE muffin tin with butter. Sift cocoa powder over tops of muffin tin cups, and shake out excess. Spoon better into the prepared muffin tins using a 1/4 cup scoop.
- Bake 10 to 11 minutes. Outsides should be cake-like and centers should be gooey. Sift powdered sugar over inverted muffins and top with vanilla ice cream. Serve warm.
These cakes are seriously amazing. I found that they can be a little difficult to remove from the muffin tins – here’s what I did.
Run an offset spatula around the edge of each cake and gently pulled on the bottom to loosen things up. Then place a cooling rack, upside down, on top of the muffin tin and inverted the whole thing. Tap on the bottoms of each muffin tin cup and gently lift of muffin tin. Tah dah! Gorgeous little cakes of happiness and CHOCOLATE!
I hope you all enjoyed this recipe as much as I did.
It’s really worth the 25 minutes to have a little piece of heaven and a happy tummy.
Don’t forget to go and enter for Kara’s giveaway of filigree earrings and free ad space from Kelley!