Mini Mocha Vanilla Cappuccino Lava Cakes
- 1 12 cups fat-free margarine, melted
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup unsweetened cocoa powder
- 1 cup egg substitute
- 12 cup skim milk
- 14 cup instant cappuccino mix, french vanilla
- 1 tablespoon baking powder
- 12 tablespoon vanilla extract
- 14 teaspoon almond extract
- 34 cup semi-sweet chocolate chips
- 1 12 cups powdered sugar
- 14 cup whipping cream
- 2 tablespoons Butter Flavor Crisco
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons instant cappuccino mix, french vanilla
- 2 tablespoons sugar-free chocolate syrup
- 12 teaspoon vanilla
- 12 Hershey chocolate kisses
- Preheat oven to 350F, 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.
margarine, flour, sugar, brown sugar, cocoa, egg substitute, milk, cappuccino mix, baking powder, vanilla, almond, semisweet chocolate chips, powdered sugar, whipping cream, butter, cocoa, cappuccino mix, sugar, vanilla, chocolate kisses
Taken from www.food.com/recipe/mini-mocha-vanilla-cappuccino-lava-cakes-348509 (may not work)