Chocolate-Cherry Mini Lava Cakes

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

1. 1Preheat the oven to 350°F. Coat 12 standard muffin cups lightly with the shortening. Mix two teaspoons of the baking cocoa and one teaspoon of the flour in a small bowl, then dust the inside of the greased muffin cups with the mixture.
2. 2Place the chocolate chips and vegetable oil in a microwave-safe bowl. Heat on high for one to two minutes, stopping to stir every 30 seconds until the chocolate is completely melted and smooth.
3. 3Whisk one cup of the powdered sugar and the egg product into the melted chocolate until fully combined. Fold in the remaining two tablespoons of baking cocoa, the black cherry Greek yogurt, and the remaining half cup of flour.
4. 4Divide the batter evenly among the prepared muffin cups. Fill each cup roughly two-thirds of the way to the top.
5. 5Bake for 9 to 10 minutes. The edges should feel firm while the centers remain soft. Let the pan rest for two minutes, then place a large serving platter upside down over the top of the muffin pan.
6. 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 and place a fresh cherry on top of each one.
7. 7Serve the chocolate-cherry mini lava cakes immediately while the centers are still warm and molten.

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