These come together pretty quickly and make an impressive dessert!
8oz.Cream Cheeseat room temp
1tbspCocoa Powder (unsweetened)
1tbspRed Food Coloring
1tspApple Cider Vinegar
Make the Filling
Scrape the filling from 20 Oreos and place in a bowl.
Add Cream Cheese and 2 tbsp sugar
Using an electric mixer, set on medium, mix the filling, cream cheese and sugar until well blended. Turn up to high for a few seconds and whip it up until it is smooth and creamy.
Using your preferred method (I use a cookie scoop), drop 1 tbsp dollops of the mixture onto a plate or a cookie sheet. You will have more than 12, I just make them all so that I can select the ones I like best later. The rounder these are, the better
Place the filling balls in the freezer for 30 minutes.
Make the Cake Batter
Pre-heat the oven to 400 degrees
Prepare a cupcake pan by greasing each of the cavities and set aside.
Prepare the dry ingredients by adding the flour, cocoa powder, baking soda and salt to a medium sized bowl (I’ve found that sifting the first removes the big lumps I tend to see in cocoa powder).
Whisk them together thoroughly – you want to evenly distribute the baking soda and salt.
Add the wet ingredients to the bowl: sugar, melted butter, buttermilk, food coloring, vanilla extract, apple cider vinegar and egg yolks.
Whisk together to combine – continue whisking until the batter is smooth, it will be thick.
Assemble the Lava Cakes
Fill the cupcake pan with batter, each cavity should be no more than 3/4 full.
Pull the filling from the freezer and press one into the center of each.
Place the Oreo halves on top of each, pressing gently.
Bake for 12-14 minutes – test doneness by checking the cake around the Oreo – if it’s wet, leave the cakes in the oven for another one to two minutes. When done, pull from oven and set on a wire rack to cool for 2 minutes.
Flip the pan over and release the lava cakes. If they are baked correctly, they should come right out of the pan. Immediately plate them, sprinkle with powdered sugar, and enjoy!
I modified this recipe to make the filling a little sweeter – My personal feeling was that the filling was a little too tangy (almost sour) so I doubled the amount of Oreo centers and added the 2 tbsp. of sugar.
Don’t start the cake part of the recipe until your filling has been in the freezer for 30 minutes. A little longer in the freezer won’t hurt, and I believe that pulling them from the freezer too early when we were live, is what prevented them from giving that pretty lava ooze.
So Yummy posted the original version of this, and based on our experiments it turned out great! Any tweaks I’ve made are simply to satisfy my own palette and not a reflection on their hard work.