Mini Mocha Lava Cake with Kona Coffee Whip Cream

Mini Mocha Lava Cake with Kona Coffee Whip Cream
2 hrs 20 min
24 Servings


1 cup
all-pupose flour
1/2 cup
unsweetened cocoa powder
1 1/2 tsp
baking powder
5 tsp
100% Kona Coffee grounds (finely grounded)
1 cup
salted butter (2 sticks, melted)
1/2 cup
1/2 cup
golden brown sugar
large eggs
1 1/2 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)
Prep Time:
1 hr 50 min
Cooking Time:
30 min
Total Time:
2 hrs 20 min


To prepare the cake start by sifting flour, cocoa powder, baking powder, and Kona Coffee groundsinto 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 eqally filling each about 1/2 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.

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