🍫 Cookies & Cream mini lava cakes

Ingredients (Makes about 6 mini lava cakes)

For the Lava Cakes:

1/2 cup (1 stick) unsalted butter

6 oz semi-sweet or dark chocolate (chopped or chips)

2 eggs

2 egg yolks

1/2 cup powdered sugar

1/4 cup all-purpose flour

1/2 tsp vanilla extract

1/4 tsp salt (optional)

For the Chocolate Lava Sauce (for filling or serving):

1/2 cup semi-sweet chocolate chips

3 tbsp heavy cream

Optional: 1 tsp butter for extra silkiness

For the Cookies & Cream Icing:

1/2 cup powdered sugar

2–3 tbsp heavy cream or milk

1/4 tsp vanilla extract

2 Oreo cookies, finely crushed (no filling)

Garnish:

Crushed Oreos

Optional: Whipped cream

🔥 Instructions

Make the Chocolate Lava Sauce:
In a microwave-safe bowl, heat chocolate chips and heavy cream in 15-second intervals, stirring until smooth.
Add butter if desired and stir until glossy.
Refrigerate or freeze for 15 minutes until thickened enough to scoop into small balls (about 6 portions). Keep chilled.
Prepare the Lava Cake Batter:
Preheat oven to 425°F (220°C). Grease and cocoa-dust 6 ramekins or muffin wells.
Melt butter and chocolate together in 20-second microwave intervals, stirring until smooth. Let cool slightly.
Whisk eggs, egg yolks, powdered sugar, vanilla, and salt together in a bowl until smooth.
Add the melted chocolate mixture and stir to combine.
Fold in the flour just until no streaks remain.
Assemble & Bake:
Spoon some batter into each mold, filling about halfway.
Place a chilled chocolate lava ball in the center.
Cover with remaining batter until molds are about 3/4 full.
Bake for 10–12 minutes—edges should be set, centers still soft.
Allow to sit 1 minute, then carefully invert onto serving plates.

Make the Cookies & Cream Icing:

✨ Finish & Garnish: