Ingredients for Mini Mocha Vanilla Cappuccino Lava Cakes
- Fat Free Margarine
- All Purpose Flour
- Granulated Sugar
- Brown Sugar
- Unsweetened Cocoa Powder
- Egg Substitute
- Skim Milk
- Instant Cappuccino Mix
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Almond Extract
- Semi Sweet Chocolate Chips
- Powdered Sugar
- Whipping Cream
- Butter Flavor Crisco
- Sugar Free Chocolate Syrup
- Vanilla
- Hershey Chocolate Kisses
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How to Make Mini Mocha Vanilla Cappuccino Lava Cakes
- Preheat oven to 425°F (220°C). Grease and flour six 6-ounce ramekins.
- In a medium bowl, whisk together the melted butter, sugar, eggs, vanilla extract, and coffee extract until smooth and well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared ramekins.
- Bake for 12-15 minutes, or until the edges are set but the center is still slightly soft. A toothpick inserted into the center should come out with moist crumbs.
- Let the cakes cool in the ramekins for a few minutes before carefully inverting them onto plates.
- Dust with powdered sugar and serve immediately with a dollop of whipped cream or a scoop of vanilla ice cream (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
229g
Fat
29g
Carbs
24g