Another favorite in the Camp Starlight Cooking Classes this summer were Chocolate Lava Muffins. I am sure our campers are looking forward to making these for their parents when they get home! Yum!

Chocolate Lava Muffins

Ingredients

8 ounces semisweet chocolate chips
1 stick butter
1/2 teaspoon vanilla extract
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
4 eggs
Butter, to coat muffin tin
1 tablespoon cocoa powder
1 cup vanilla ice cream
1 teaspoon espresso powder

Directions

Preheat the oven to 375 degrees F.

Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.

In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at 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 the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.

While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins.

The cinnamon sugar topping gives these donuts the perfect snicker doodle taste. Any snicker doodle lover will massively appreciate these amazing donuts.

Ingredients

For the topping

½ a cups of sugar
1 tablespoon of cinnamon
2 Tablespoons of Butter (melted)

For the Donuts

2 ¼ cups of all purpose flower
1 ¼ cups of sugar
2 tablespoons of baking powder
1 teaspoon of Cream of Tartar
1 Teaspoon of Salt
½ Teaspoons of Cinnamon
A Pinch of nutmeg
1 Cup of Cream
2 Whole Eggs
1 Tablespoon of Vanilla
3 Table spoons of Butter (melted)

The Process
For the topping.
In a medium shallow bowl, combine the cinnamon and sugar and set aside. Melt the butter in a small pan.

For the donuts.
In a large bowl combine all of the dry ingredients. In a separate bowl, whisk together the cream, egg and vanilla until smooth.
Make a well in the dry ingredients and pour in the wet ingredients. Stir together and add the melted butter into the batter. Stir the batter and mix really well until smooth and sticky.

Spoon the batter into the donut pan. Bake at 350-F for 10-12 until golden on top.

Let them cool for a few minutes before gently brushing them with the melted butter and turning them out into the cinnamon sugar topping. Coat them with cinnamon sugar and enjoy.