Molten Chocolate-Expresso Cakes

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   1. Prehead oven to 400u00b0. Brush 6 cups of a standard muffin tin with butter and dust with sugar; tap out excess. Melt chocolate in a heat proof bowl set over (not in) a pan of simmering water, stirring until smooth. Let cool.

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   2. In a bowl, whisk together flour, expresso powder, and salt. With a mixer on medium-high speed, beat butter with sugar until light and fluffy. Add eggs , one at a time, mixing until completely incorporated. Add flour mixture; beat until combined. Beat in vanilla and chocolate.

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   3. Spoon batter into prepared cups. Bake until cakes no longer joggle when tin is shaken, 8 to 10 minutes. Let cool on a wire rack 10 minutes before turning out cakes. Spread ganache over tops and serve.

* Per serving · 4 servings · Values may vary.

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