Chocolate Cherry Mini Lava Cakes

Try this decadent dessert with a molten center--all without the guilt! MORE + LESS -

Cakes

teaspoon shortening

tablespoons plus 2 teaspoons unsweetened baking cocoa

1/2

cup plus 1 teaspoon Gold Medal™ all-purpose flour

1/2

cup semisweet chocolate chips

tablespoon vegetable oil

cup powdered sugar

1/2

cup fat-free egg product

container (5.3 oz) Yoplait® Greek 100 protein black cherry yogurt

tablespoon powdered sugar

cherries, with stems

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1

Heat oven to 350°F. Lightly grease 12 regular-size muffin cups with shortening. In small bowl, stir together 2 teaspoons of the baking cocoa and 1 teaspoon of the flour; lightly sprinkle in muffin cups.
2

In medium bowl, microwave chocolate chips and oil uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture is melted and smooth. Stir in remaining 2 tablespoons baking cocoa, the yogurt and remaining 1/2 cup flour. Spoon about 1/3 cup batter evenly into muffin cups, filling each about two-thirds full.
3

Bake 9 to 12 minutes, or until sides are set (centers will be soft). Let stand 2 minutes. Place serving platter upside down on muffin pan. Turn platter and muffin pan over; remove muffin pan. Sprinkle cakes with powdered sugar, and top each with a cherry. Serve immediately.