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Easter Lava Cakes

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Oozing with chocolate, these rich lava cakes will win rave reviews.

Directions

  1. Dollop 24 tablespoonfuls of Chocolate Frosting onto parchment paper–lined baking tray. Freeze for at least 1 hour or until completely frozen. Preheat oven to 350°F (180°C) for metal muffin pan (325°F/165°C for dark or coated muffin pans). Grease 24 muffin cups and coat with sugar; set aside.
  2. Using electric mixer on low speed, blend cake mix, water, oil and eggs for about 30 seconds or until moistened; beat at medium speed for 2 minutes.
  3. Pour batter into prepared muffin cups. Press frozen dollop of frosting and truffle into centre of each cake. Bake immediately in centre of oven for 22 to 25 minutes (add 3 to 5 minutes to baking time for dark or coated pans).
  4. Let cool in pans on rack for 10 minutes. Invert lava cakes onto baking sheet.
  5. Meanwhile, whip cream with icing sugar until stiff peaks start to form.
  6. Serve cakes warm with dollop of whipped cream. Garnish with Easter sprinkles and candy eggs.
  7. Tip: Alternatively, serve with a scoop of ice cream.

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