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Mini Mocha Vanilla Cappuccino Lava Cakes

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“A rich liquid center makes these cakes literally melt in your mouth! Chill all the cake ingredients before using, except the butter, for best results.”
12 cakes

Ingredients Nutrition

  • Cake
  • 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
  • Filling
  • 34 cup semi-sweet chocolate chips
  • Frosting
  • 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
  • Garnish
  • 12 Hershey chocolate kisses


  1. Preheat oven to 350°F, then grease and line 12 cups of a muffin pan.
  2. In a bowl, mix flour, baking powder, cappucino and cocoa; set aside.
  3. In another bowl, mix maragarine, milk and sugars until well blended.
  4. Add vanilla and almond extracts, and whisk in egg substitute.
  5. Whisk in flour mixture, and beat until smooth.
  6. 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.
  7. Add chocolate syrup, vanilla and powdered sugar to Crisco. Beat until smooth and creamy. Beat in cappucino until well mixed.
  8. Add whipped cream, and continue to beat until thick and smooth. Chill in freezer while you bake the cakes.
  9. 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.
  10. Immediately remove cakes from pan and place on cooling rack. Allow to cool 5 minutes.
  11. Spread frosting over cakes, and garnish with a Hershey's Kiss.

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