Mini Mocha Vanilla Cappuccino Lava Cakes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 1/2 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
• 1/2 cup skim milk
• 1/4 cup instant cappuccino mix, french vanilla
• 1 tablespoon baking powder
• 1/2 tablespoon vanilla extract
• 1/4 teaspoon almond extract
• 3/4 cup semi-sweet chocolate chips
• 1 1/2 cups powdered sugar
• 1/4 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
• 1/2 teaspoon vanilla
• 12 hershey chocolate kisses

Recipe

• 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.