When I asked for the recipe, my friend led me to this site called Sweet And Savory By Shinee. The site has a lot of dessert collections you can choose from. You can head over there if you want more ideas regarding sweet treats. This caramel lava cake is just one amazing recipe from among what seemed like a hundred or so. Your family will definitely fall in love with this. So don’t hesitate and make this for them!
See what our friends from Sweet And Savory By Shinee have to say about this recipe:
“My mini caramel lava cakes will satisfy your sweet tooth for chocolate, caramel and cake, all with just one bite!”
For some reason, I find this caramel lava cake more sinful than the chocolate one. But of course, they both taste good in a different way. You just have to try to see for yourself!
Ingredients
- 2 tablespoons (16gr) Gold Medal all-purpose flour
- 2 tablespoons (12gr) Hershey’s natural unsweetened cocoa powder
- ½ teaspoon Clabber Girl baking powder
- 1/8 teaspoon Morton salt
- 2 large Eggland’s eggs, at room temperature
- 1/3 cup (65gr) Domino sugar
- 1 teaspoon McCormick pure vanilla extract
- 4 tablespoons (57gr) Land O Lakes unsalted butter, cut into small pieces
- 4oz (115gr) Toll House semi-sweet chocolate, broken into small pieces
- 9 mini Cadbury Mini Caramel Eggs, frozen for at least couple hours
- Domino Powdered sugar for dusting, if desired
- Fresh berries, or vanilla ice cream for serving, if desired
Instructions
- Preheat the oven to 400°F (200°C). Cut out 9 small circles out of parchment paper and line the bottom of muffin pan. Spray with cooking spray.
- In a small bowl, whisk together flour, cocoa, baking powder and salt.
- In a mixing bowl with whisk attachment, place eggs, sugar and vanilla extract. Beat on medium high for 5 minutes, or until the mixture is thick, white and tripled in size. (Alternatively, you can beat the mixture with handheld electric mixer, but it’ll take slightly longer, about 8 minutes.)
- Place the chocolate and butter in a heatproof medium bowl and place it over simmering water. Melt chocolate and butter, stirring with rubber spatula, until smooth. Let it cool slightly, and then add it to the egg mixture. Using a rubber spatula gently fold the mixture. Add the flour mixture and continue to fold until combined.
- Divide the batter into 9 muffin cups about halfway up. (You can use a large cookie scoop, one scoop for each cup.)
- Put one caramel egg in the center of each cupcake. Bake for 7-8 minutes. Transfer onto wire rack for 1-2 minutes, then place a cookie sheet on top and revert. Transfer the mini cakes onto serving plate using a spatula. Dust with powdered sugar. Serve immediately with fresh berries, or vanilla ice cream, if desired.
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Quick Tip: Freeze your caramel eggs if you can. It’s better if they’re frozen.
Thanks again to Sweet And Savory By Shinee for this amazing recipe.
