Copycat Chocolate Lava Cake

READY IN: 19mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (15 1/4 ounce) box devil's chocolate cake mix
  • 1
    (6 ounce) container fat free Greek yogurt
  • 1
    cup water
  • 3
    tablespoons coconut oil
  • 9
    tablespoons Hersheys Chocolate Syrup
  • 34
    cup semi-sweet chocolate chips
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, beat together contents of chocolate cake mix, Greek yogurt and 1 cup of water, till all incorporated and mouse textured.
  • Spray cupcake pan with cooking spray and spoon batter evenly into cupcake pans, enough for 18 servings.
  • Cook for 14-18 minutes until toothpick inserted comes out dry or with a little crumble.
  • As soon as the cupcake pans are out of the oven, with a smaller cup sprayed with cooking spray on the outside, make indentations with the little cup into each hot cupcake, making a space for a pool of chocolate to fill each indentation.
  • Warm in the microwave for 10-15 seconds at a time and stirring until melted, coconut oil, chocolate syrup and chocolate chips.
  • Evenly spoon melted chocolate into each indentation.
  • Cool in the freezer until ready to eat. Then, carefully remove each cupcake from the pan and place on dessert plate. Warm for about 15-25 seconds and serve warm.
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