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Easy Chocolate-Cherry Mini Lava Cakes
Crispy on the edges and impossibly gooey in the middle, these mini lava cakes deliver intense chocolate flavor without the fuss of special ramekins. Black cherry Greek yogurt is the secret ingredient here, adding moisture and a subtle fruity note to the rich batter. Since they bake right in a standard muffin tin, portioning is completely foolproof. You'll want to serve them warm right out of the oven so those molten centers flow perfectly.
Ingredients
- 1 teaspoon shortening
- 2 tablespoons plus 2 teaspoons unsweetened baking cocoa
- ½ cup plus 1 teaspoon all-purpose flour
- ½ cup semisweet chocolate chips
- 1 tablespoon vegetable oil
- 1 cup powdered sugar
- ½ cup fat-free egg product
- 1 container (5.3 oz) black cherry fat-free Greek yogurt
- 1 tablespoon powdered sugar
- 12 cherries, with stems
Instructions
- 1Preheat the oven to 350°F. Coat 12 standard muffin cups lightly with the shortening. Mix 2 teaspoons of the baking cocoa and 1 teaspoon of the flour in a small bowl, then dust the inside of the greased muffin cups with the mixture. This prevents the delicate cakes from sticking.
- 2Place the chocolate chips and vegetable oil in a microwave-safe bowl. Heat on high for 1 to 2 minutes, stopping to stir every 30 seconds until the chocolate is completely melted and smooth.
- 3Whisk 1 cup of the powdered sugar and the egg product into the melted chocolate until fully combined. Fold in the remaining 2 tablespoons of baking cocoa, the black cherry Greek yogurt, and the remaining 1/2 cup of flour.
- 4Divide the batter evenly among the prepared muffin cups, filling each roughly two-thirds of the way to the top.
- 5Bake for 9 to 10 minutes. The edges should feel firm while the centers remain soft. Let the pan rest for 2 minutes, then place a large serving platter upside down over the top of the muffin pan.
- 6Invert the platter and pan together to release the cakes, then carefully lift the muffin pan away. Dust the warm cakes with the remaining tablespoon of powdered sugar, top each with a fresh cherry, and serve immediately while the centers are still molten.
Notes
- Equipment: A standard 12-cup muffin tin works perfectly here, eliminating the need for individual ramekins.
- Serving: They're best enjoyed immediately while the centers are still warm and gooey.
- Prep tip: Don't skip dusting the muffin cups with the cocoa and flour mixture, as lava cakes are notoriously sticky.