Cookies and Cream Red Velvet Molten Lava Cakes are the ultimate indulgent dessert, combining the rich flavor of red velvet cake with gooey cookies and cream chocolate centers. Perfect for Valentine’s Day or any occasion, these cakes are easy to make and even easier to fall in love with!
Why You Will Love Cookies and Cream Red Velvet Molten Lava Cakes
- Decadent Center: The gooey cookies and cream filling is the highlight of this dessert.
- Valentine’s Day Ready: The red velvet base and molten center make these cakes romantic and festive.
- Quick and Simple: With just 10 minutes of prep time, these lava cakes are surprisingly easy to make.
- Customizable: Switch up the filling or toppings to suit any taste preference.
- Wow Factor: These individual cakes make an impressive presentation for guests or loved ones.
Ingredients Notes
- Red Velvet Cake Mix: A convenient base for the recipe. Substitute with homemade red velvet cake batter if preferred.
- Eggs, Sour Cream, Milk, and Oil: Create a rich and moist cake texture. Use whole milk for the creamiest results.
- Cookies and Cream Candy Bars: The key to the molten center. Substitute with other chocolate bars if desired.
- Ice Cream: Vanilla pairs beautifully, but feel free to use your favorite flavor.
- Chocolate and White Chocolate Sauce: Adds extra indulgence. Use store-bought or homemade sauces for drizzling.
Kitchen Equipment Needed
- Large mixing bowl
- Whisk or hand mixer
- Large cupcake pan (or muffin tin)
- Nonstick spray
- Serrated knife or paring knife
How to Make Cookies and Cream Red Velvet Molten Lava Cakes
Prepare the Batter
- Preheat your oven according to the cake mix package instructions.
- In a large mixing bowl, combine the dry red velvet cake mix, eggs, sour cream, milk, and oil. Stir until fully combined and smooth.
Bake the Cakes
- Spray a large cupcake pan with nonstick spray. Evenly distribute the batter into the wells, filling each about ¾ full.
- Bake according to the package directions or until a toothpick inserted near the edge comes out clean.
Cool and Prepare the Lava Filling
- Once baked, turn the cakes out of the pan onto their tops to create a “volcano” shape. Allow them to cool completely.
- Use a serrated or paring knife to carefully cut a hole in the center of each cake, being sure not to cut all the way through.
Fill and Seal the Cakes
- Fill the center holes with as much chopped cookies and cream candy bar as possible without breaking the cakes.
- Slice the bottom circle off the removed piece of cake and use it to seal the hole, pressing gently to secure.
Store and Reheat
- Place the cakes in a sealed container and refrigerate until ready to serve.
- When serving, microwave each cake for about 30 seconds or until warm and the chocolate filling is gooey.
Garnish and Serve
- Top each cake with a scoop of ice cream and drizzle with chocolate and white chocolate sauce.
Serving and Storage Tips
Serving:
- Serve the cakes warm for the perfect gooey center.
- Garnish with fresh berries, sprinkles, or crushed cookies for added flair.
Storage:
- Refrigerator: Store in an airtight container for up to 3 days. Reheat in the microwave before serving.
- Freezer: Freeze unfilled cakes for up to 1 month. Thaw and fill before reheating.
Variations
- Peanut Butter Lava Cakes: Replace cookies and cream candy bars with peanut butter cups or chocolate-peanut butter spread.
- Dark Chocolate Lava Cakes: Use dark chocolate bars or truffles for a less sweet, more sophisticated molten center.
- Berry Red Velvet Cakes: Add a spoonful of raspberry or strawberry jam to the center along with the chocolate.
Helpful Notes
- Cutting the Center: Be gentle when creating the holes to avoid breaking the cakes. Use a small spoon if needed.
- Microwave Heating: Don’t overheat the cakes in the microwave; 30 seconds is usually enough to melt the center without drying out the cake.
- Topping Choices: Swap sauces with caramel or berry coulis for a flavor twist.
Tips from Well-Known Bakers
- Sally McKenney: “Always let the cakes cool before cutting out the centers—it helps keep the structure intact.”
- Martha Stewart: “For an extra gooey center, freeze the candy bar pieces before inserting them into the cakes.”
- Ina Garten: “High-quality chocolate makes a noticeable difference in molten lava desserts—choose the best you can afford.”
Frequently Asked Questions (FAQ)
1. Can I make these cakes ahead of time?
Yes! Store them in the fridge and reheat in the microwave just before serving.
2. What if I don’t have a large cupcake pan?
You can use a standard muffin tin, but adjust the baking time as smaller cakes will bake faster.
3. Can I use homemade cake batter?
Absolutely. Just ensure the batter has a rich, moist consistency to achieve the desired lava texture.
4. How do I prevent the cakes from sticking to the pan?
Use a generous amount of nonstick spray or line the cupcake pan with parchment liners.
5. Can I use a different filling?
Yes! Experiment with truffles, caramel, or Nutella for creative variations.
These Cookies and Cream Red Velvet Molten Lava Cakes are show-stopping desserts that combine simplicity with indulgence. Perfect for special occasions or any time you want to impress your taste buds!
