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Decadent Crowberry & Cayenne Chocolate Lava Muffins
Prep: 20 minutes
Cook: 18 minutes
Servings: 10
A Volcanic Surprise from the Tundra
Dive into the depths of flavor with this decadent creation. Crowberries, a hardy tundra berry with a mild, earthy taste, are baked into a rich chocolate batter infused with the sharp heat of cayenne. The real secret lies within: a molten lava center of dark chocolate that erupts when you take the first bite. It's a sophisticated dessert muffin that balances richness, sweetness, and a fiery finish.
Materials
- 1/2 cup unsalted butter
- 4 oz bittersweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp cayenne pepper
- Pinch of salt
- 1/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 3/4 cup crowberries, fresh or frozen
- 10 squares of high-quality dark chocolate (for the center)
Preparation
- Preheat oven to 425°F (220°C). Generously grease and flour a 10-cup muffin tin.
- In a microwave-safe bowl or double boiler, melt the butter and chopped bittersweet chocolate together until smooth. Let it cool slightly.
- In a large bowl, use an electric mixer to beat the eggs, egg yolks, and sugar on high speed for 5 minutes, or until thick and pale.
- Beat in the vanilla, cayenne pepper, and salt. Gently fold in the cooled chocolate mixture.
- Sift the flour and cocoa powder over the batter and fold it in until just combined. Carefully fold in the crowberries.
Cooking
- Spoon a small amount of batter into the bottom of each muffin cup.
- Press one square of dark chocolate into the center of the batter in each cup.
- Top with the remaining batter, filling each cup about three-quarters full.
- Bake for 14-18 minutes. The edges should be firm, but the center will be soft and jiggly.
- Let the muffins rest in the tin for only 1-2 minutes, then carefully run a knife around the edges and invert them onto serving plates.
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