Molten Chocolate Muffins

Instructions:

Preheat the oven to 425 degrees. Line a muffin tin with paper liners and spray with baking spray.

Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, and salt in a medium bowl.

In a large bowl, combine the hot water, butter, and cocoa powder and let sit for a few minutes. Whisk until very smooth then whisk in the eggs and vanilla. Add the flour mixture and mix until just combined.

Divide the batter evenly in the muffin cups. Use half of the chocolate chips and sprinkle evenly over the tops of the batter.

Bake for 15 to 18 minutes or until a toothpick comes out with just a few moist crumbs. Turn the muffins out onto a wire rack to cool then immediately press the remaining chocolate chips onto the tops of the muffins while they are still hot.

In a small saucepan, combine the sugar, cream, cocoa powder, butter, and salt. Stir over medium heat until smooth and glossy. Remove from the heat and let cool until just warm, stirring occasionally. Transfer the filling to a piping bag.

Stick a paring knife into the center of each muffin almost all the way to the bottom. Snip a small hole in the piping bag, insert it into the muffin, and squeeze in the filling until it reaches the top.

Muffins are best eaten warm, but can be stored in an airtight container on the counter for up to 5 days.