Chocolate Molten Lava Cakes

Preheat oven to 400 F. Grease a standard sized 12-count cupcake pan and set aside.

In a large bowl heat the chocolate chips, butter, and instant coffee granules in the microwave until completely melted (being careful not to scorch). It’s best if you heat it in 30 second increments and stir between each additional 30 second increment. Let the melted mixture cool slightly then stir in the flour and sugar until combined. Stir in the whole eggs and egg yolks until smooth. Stir in the vanilla and milk until combined.

Using a large ice cream scoop, evenly fill the greased cupcake pan with the batter. Just fill the cups almost to the top if you don’t have a large ice cream scoop.

Bake for 9 minutes or until the outside of the cakes are set but the middle still looks runny and underdone. Remove the pan from the oven and run a knife around the edges of each cake to loosen it and carefully invert the cakes onto a plate or cooling rack.

Best served on a dessert plate with a drizzle of chocolate syrup underneath the cake, powdered sugar on top of the cake, and a side of fresh raspberries. Enjoy!

Note: I made these a day beforehand, stored them in an airtight container at room temperature and heated them up in the microwave for 15-20 seconds prior to serving. Good as fresh baked! Refrigerate if you’re not using within the next day.