This post is sponsored by Coffee-mate, but all opinions and recipes are my own, so enjoy! #ChocolateBoutique #ButFirstCoffeeMate
I know what you’re thinking. You’re sitting there like OMG, Karly, you’ve gone insane, there is no way I can make a Churro Lava Cake. Lava cakes are hard!
Pishaw, I promise you, they are not! Especially these ones. They are so easy it’s scary.
Also, unbelievable. But, you must believe it, because really, the only hard things I have ever shared are macarons and maybe the balsamic beef short ribs, and even those aren’t hard, just time consuming.
I would have to say my favorite thing about this recipe is the luscious ganache I made with the Coffee-mate Salted Caramel Chocolate Creamer. It’s part of the new Coffee-mate Chocolate Boutique line of coffee creamers this year and it is decadence to the max.
I might have to try this recipe again sometime with the Café Mocha and the Chocolate Toffee Truffle varieties, because I bet they would be aaaaaaaaaaaaaamazing. They add an extra layer of flavor that you can’t get using heavy cream alone in the ganache.
I ended up melted down the leftover ganache and drizzling it back over each cake. It was kind of the best ever. And then I hit up Snapchat and made the world laugh with my ridiculousness. I hope you were there to witness it, bah ha ha.
This is pretty much the best way to end your day. I mean, what could possible top a churro lava cake made with Salted Caramel Chocolate ganache? Coffee-mate has your back, just like I do. Find any of the new flavors at a store near you HERE!
Cheers, my friends, to a decadent, yet super easy dessert!
- 4 oz Semi-Sweet Baking Chocolate
- ¼ C Coffee-mate Salted Caramel Chocolate Creamer
- 1 tsp Vanilla Extract
- 1 C Flour
- ¼ C Sugar
- ¼ tsp Salt
- ½ tsp Baking Powder
- 2 tsp Cinnamon
- 1 Egg
- ½ C Milk
- 4 Tbsp Unsalted Butter melted
- 1 Tbsp Vanilla Extract
- In a small saucepan, combine the chocolate and Coffee-mate Salted Caramel Chocolate Creamer and heat over low, stirring gently until the chocolate has melted completely and the ganache is smooth. Remove from heat, stir in the vanilla, then transfer to a bowl and place in the fridge to set for an hour.
- Preheat oven to 350 degrees, then generously grease 6 muffin cups. Set aside.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon. Stir in the egg until combined, followed by the milk. Add the melted butter and vanilla and stir until mixed.
- Spoon a heaping tablespoon of ganache into each of the 6 muffin tins. Distribute the churro cake batter evenly between the muffin tins, then place in the oven and bake for 15-20 minutes, or until golden brown. Remove from oven and let sit for 5 minutes.
- Remove churro cakes from tin, then brush with the melted butter and dust with the sugar and cinnamon. Serve immediately.
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I am sorry but I find your recipe missing something at the end. when do you put the chocolate in and then do you pour the batter over that.
Good catch, Helen! I definitely forgot to add the remaining steps, oops! I’ve corrected that, so you should be able to see everything now!