Mini Mocha Vanilla Cappuccino Lava Cakes Recipes

MOCHA CAPPUCCINO PUDDING CAKE

Steps:

• Heat oven to 350°F. Mix flour, 3/4 cup of the sugar, 2 tablespoons of the cocoa, 1 tablespoon espresso coffee, the baking powder and salt in medium bowl. Stir in 1/2 cup milk, butter and vanilla until well blended. Spread in ungreased square pan, 9x9x2 inches.
• Mix remaining 1 cup sugar, remaining 2 tablespoons cocoa and 1 teaspoon espresso coffee in small bowl; sprinkle evenly over cake batter. Pour 1 1/2 cups very warm milk over sugar mixture.
• Place sheet of foil or cookie sheet on lower oven rack under cake to catch any spills. Bake cake 35 to 45 minutes or until center is set and firm to the touch. Spoon warm cake into dessert dishes.

MOCHA PUDDING CAKES

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.

MICROWAVE CHOCOLATE LAVA CAKE RECIPE BY TASTY

Steps:

• In a bowl, add flour, 1 tsp baking powder, 2 tbsp sugar, 2 tbsp cocoa powder, and ⅛ tsp salt. Mix well.
• Then, add 2 tbsp oil and 2 tbsp milk and mix to paste. Transfer this mix to a microwave-friendly bowl and add a chocolate truffle in the middle.
• Heat in the microwave for about 70 seconds and then top it off with ice cream (optional).
• Enjoy!

SPECIAL MOCHA CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended. , Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool., For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and enough coffee to reach desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down.

MINI STRAWBERRY MOCHA VANILLA CAPPUCCINO LAVA CAKES

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.

MINI MOCHA VANILLA CAPPUCCINO LAVA CAKES

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 vanilla and almond 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 chocolate chips into the center of each. Chill in freezer while you prepare the frosting.
• Add chocolate 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 a Hershey's Kiss.

MOCHA LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
• Dissolve baking soda in buttermilk. Combine flour, cocoa powder, and salt in a separate bowl.
• Beat butter in a mixing bowl until creamy. Gradually add sugar, beating well. Add flour mixture alternately with the buttermilk mixture, beginning and ending with the flour mixture; mix well after each addition. Stir in 1 tablespoon plus 2 teaspoons coffee and vanilla.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold into the creamed mixture. Pour batter into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto a serving plate or cooling rack. Let cool, about 20 more minutes.
• While the cake is cooling, beat butter and cocoa powder for frosting in a bowl until well creamed. Add powdered sugar, egg yolk, and vanilla and beat until smooth.
• Stack the 3 cake layers on top of each other, spreading frosting between layers, and on top of the cake.