Mini Mocha Lava Cake

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 ½ tsp. baking powder
5 tsp. 100% Kona Coffee grounds (finely grounded)
1 cup salted butter (2 sticks, melted)
½ cup sugar
½ cup golden brown sugar
4 large eggs
1 ½ tsp. vanilla extract
1 cup semi-sweet chocolate chips
1 cup chilled whipping cream
3 tbsp. powder sugar
2 tbsp. 100% Kona Coffee (brewed, cooled)
caramel and extra chocolate chips (optional, for topping)

To prepare the cake start by sifting flour, cocoa powder, baking powder, and Kona Coffee grounds into medium bowl. Place butter and sugars into mixing bowl with paddle attachment and mix until well blended. Mix in eggs 1 at a time, then add vanilla. Divide batter among the mini cupcake tray equally filling each about ½ way full. Top each with about 1 teaspoonful of chocolate chips. Gently press into batter. Cover and refrigerate tins for at least a half hour in the fridge or until firm. Bake at 350°F for 25-30 minutes. Cool for at least 5 minutes before topping.

To prepare the whip cream, combine cream, powder sugar, and brewed 100% Kona Coffee into large mixing bowl with whisk attachment and whisk until peaks form. Chill for at least 1 hour. Place cream into piping bag. Pipe cream onto cakes. Top with caramel and chocolate chips if desired.

Recipe By:

Cody Urada – 1st Place Keiki Dessert Age: 13-18 Winner 2015 Kona Coffee Festival Recipe Contest

Prep + Cook Time:

2 hrs 20 mins

Serving Size:

24 Servings