Chocolate-Espresso Lava Cakes with Espresso Whipped Cream

Name: Chocolate-Espresso Lava Cakes with Espresso Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup all purpose flour; ¾ cup unsweetened cocoa powder; 6 teaspoons instant espresso powder; 1½ teaspoons baking powder; 1 cup salted butter; 1 cup sugar; 1 cup golden brown sugar; 4 whole large eggs; 1½ teaspoons vanilla extract; ¼ teaspoon almond extract; 12 tablespoons semisweet chocolate chips; 1 cup whipping cream; 3 tablespoons powdered sugar

Decadent individual chocolate lava cakes infused with espresso flavor, topped with a cloud of espresso-scented whipped cream. These rich molten cakes are baked in coffee mugs for a fun presentation.

6 servings

1 hr 10 min

Published October 4, 2025

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Ingredients

•1 cup all purpose flour
•¾ cup unsweetened cocoa powder
•6 teaspoons instant espresso powder
•1½ teaspoons baking powder
•1 cup salted butter
•1 cup sugar
•1 cup golden brown sugar
•4 whole large eggs
•1½ teaspoons vanilla extract
•¼ teaspoon almond extract
•12 tablespoons semisweet chocolate chips
•1 cup whipping cream
•3 tablespoons powdered sugar

Cooking Instructions

1.
Sift flour, cocoa powder, 5 teaspoons espresso powder, and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients. Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cup in each). Top each with 2 tablespoons chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day.
20 min
2.
Combine cream, powdered sugar and remaining 1 teaspoon espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour.
10 min
3.
Position rack in center of oven and preheat to 350°F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes. Top hot cakes with espresso whipped cream and serve.
40 min

Ingredients

•1 cup all purpose flour

•¾ cup unsweetened cocoa powder

•6 teaspoons instant espresso powder

•1½ teaspoons baking powder

•1 cup salted butter

•1 cup sugar

•1 cup golden brown sugar

•4 whole large eggs

•1½ teaspoons vanilla extract

•¼ teaspoon almond extract

•12 tablespoons semisweet chocolate chips

•1 cup whipping cream

•3 tablespoons powdered sugar

Cooking Instructions

Sift flour, cocoa powder, 5 teaspoons espresso powder, and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients. Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cup in each). Top each with 2 tablespoons chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day.

20 min

Combine cream, powdered sugar and remaining 1 teaspoon espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour.

10 min

Position rack in center of oven and preheat to 350°F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes. Top hot cakes with espresso whipped cream and serve.

40 min