Mini Mocha Vanilla Cappuccino Lava Cakes Recipes

Steps:

• In a small bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the milk, butter and vanilla until smooth. Spoon into two 4-oz. ramekins coated with cooking spray. , Combine brown sugar and cocoa; sprinkle over batter. Combine coffee and water; pour over topping. Bake at 350° for 15-20 minutes or until a knife inserted in the center comes out clean. Serve warm or at room temperature, with whipped topping if desired.

Steps:

• Heat oven to 400°F.
• Grease and flour seven, six ounce ramekins or custard cups.
• In sauce pan melt chocolate and butter until smooth, stirring constantly.
• In medium bowl, combine eggs and syrup.
• Beat with electric mixer till foamy.
• Gradually beat in sugar till light and thickened (about 2 minutes).
• Add flour and chocolate mixture stirring just enough blend all ingredients.
• Fill cups to 3/4 full, then place ramekins on cookie sheet.
• Bake at 400°F for about 11-15 minutes.
• They should just form a top crust.
• Cool for 5 minutes and then invert onto plate.
• Dust tops with powdered sugar and serve with ice cream.

Steps:

• Heat oven to 350ºF.
• Mix cookie crumbs and butter; press about 1 Tbsp. onto bottom of each of 12 foil-lined muffin cups. Bake 8 min.
• Beat cream cheese and sugar with mixer until blended. Add eggs; beat just until blended. Dissolve coffee in water. Add to batter with melted chocolate; beat until blended. Spoon about 1/4 cup batter into each cup. (Cups will be full.)
• Bake 23 to 25 min. or until centers are almost set. Cool completely.
• Add 1 tsp. cocoa powder to COOL WHIP; stir gently until blended. Spoon into pastry bag fitted with decorating tip; use to pipe COOL WHIP mixture onto cheesecakes. Garnish with remaining cocoa powder and coffee beans.

Steps:

• Preheat oven to 350°F, then grease and line 12 cups of a muffin pan.
• In a bowl, mix flour, baking powder, cappucino and cocoa; set aside.
• In another bowl, mix maragarine, milk and sugars until well blended.
• Add strawberry syrup and extracts, and whisk in egg substitute.
• Whisk in flour mixture, and beat until smooth.
• Divide the batter among 12 muffin cups, then gently press 1 tablespoon white chocolate chips into the center of each. Chill in freezer while you prepare the frosting.
• Add strawberry syrup, vanilla and powdered sugar to Crisco. Beat until smooth and creamy. Beat in cappucino until well mixed.
• Add whipped cream, and continue to beat until thick and smooth. Chill in freezer while you bake the cakes.
• Bake cakes 20-25 minutes, until they rise and appear crusty. A toothpick inserted in the center should come away with a thick batter attached.
• Immediately remove cakes from pan and place on cooling rack. Allow to cool 5 minutes.
• Spread frosting over cakes, and garnish with half a strawberry.

Steps:

• Preheat oven to 275 degrees. Line 9 standard muffin cups with cupcake liners. In a food processor, combine cottage cheese, eggs, confectioners' sugar, cocoa powder, flour, espresso powder, and vanilla. Process until smooth, 4 minutes, scraping down sides as needed. Divide mixture among cups and place 1 cookie on top of each. Bake until fillings are set and cookies soften, 25 to 30 minutes. Let cool to room temperature in pan on a wire rack, then refrigerate at least 1 1/2 hours (or, covered, up to 3 days). To serve, invert cheesecakes onto plates and peel off liners. Top with a dollop of whipped cream, if desired.

Steps:

• In a small bowl, combine the first five ingredients; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream just until combined. Stir in chocolate chips., Pour a third of the batter into a greased 10-in. fluted tube pan. Sprinkle with half of the walnut mixture; repeat layers. Top with remaining batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack. Dust with confectioners' sugar if desired.

Steps:

• Chocolate Lava Cakes: Spray 12 muffin cups with cooking spray.
• Place pistachios in a food processor and process until a crumbly paste forms.
• This will create pistachio butter.
• Combine 1/4 cup of pistachio butter,1 1/4 cup sugar (you'll have 1/2 cup left over),cocoa, eggs, egg whites and place in a double boiler or heavy sauce pan.
• Stir well with a whisk and add bittersweet chocolate.
• Cook over low heat or simmering water until chocolate melts and sugar dissolves@ 3 minutes.
• Remove from heat and add baking powder and vanilla.
• Stir with a whisk until smooth.
• Spoon batter into muffin cups and chill for 2 hours.
• Pistachio Butter: Prepare pistachio butter while cakes are chilling.
• Place remaining 1/4 cup of pistachio butter and 1/2 cup sugar in a food processor.
• Pulse 3-4 times.
• Add milk and salt and process until smooth.
• Strain solids out of mixture into a small sauce pan.
• Bring to a boil, then reduce heat and simmer for@ 4 minutes.
• Chill pistachio butter while cooking lava cakes.
• Preheat oven to 450°F.
• Bake cakes for 9 minutes or until almost set.
• Centers will be gooey.
• Let cool for 5 minutes.
• Invert cake on a dessert plate and spoon pistachio butter over cake.
• May top with powdered sugar.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

Steps:

• Preheat oven to 350.
• In large bowl, combine the flour, sugar, 3 T. cocoa, baking powder, and salt. In small bowl, combine the milk, butter, and vanilla. Stir mixture into dry ingredients until just combined. Fold in pecans. Spoon mixture into 6 greased custard cups.
• Combine brown sugar and 3 T. cocoa. Sprinkle over batter. Pour 2 T. hot water over each cup. Place cups on baking sheet.
• Bake for 30 minute or until toothpick comes out clean. Cool for 15 minute.
• Remove cakes upside-down onto serving plates. Garnish with whipped cream. Serve warm.