Hey Steemians! It's Monday and I think we need a little chocolate, AM I RIGHT!?

All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G, ALL CONTENT IS MINE AND ORIGINAL!

Really, do we really need a lot of words here? I mean, c'mon, we're talking chocolate and have you seen these photos. I almost never brag, but, have you seen these pics?

It struck me the other day while I was wanting to make something chocolate, why don't I add some chili? It might sound odd to some of you, but many, many others have fallen in love with this combo.

And don't you think that if you're going to have lava, it should have a little heat?

Speaking of lava, did you guys see my post about the volcano in my back yard? It was a crazy event, one I'll never forget. You can see the post HERE

The volcano eruption was epic and I can tell you these molten lava cakes are amazing also. There is a controversy over who invented lava cakes, but in reality, I think it was just an accident. If you've ever backed a cake or two, you will have discovered molten from time to time. For example, those bundt cake recipes that are crazy impossible.

So, like with all my recipes that I post, you've got to try these. If you don't care for a little heat, you can always choose to leave the chili out. These cakes only take about 30 minutes from start to finish. But, you do have to eat them warm to get that full lava effect. So, go ahead, give them a try, you'll thank me later.

RECIPE
Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6 cakes

Ingredients

Cakes:
2 eggs and 3 egg yolks
1 cup sugar
1 cup (2 sticks) butter, softened
1 teaspoon salt
1 1/2 teaspoons vanilla extract
2 teaspoons chili powder
2 teaspoons cinnamon
1 teaspoon cayenne pepper
100g (about 2/3 cup) bittersweet chocolate, melted
1/4 cup cocoa powder
1/2 cup flour
Icing:
2 tablespoons butter, softened
2 1/2 tablespoons milk
1/2 teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons cocoa powder

Instructions

1. Preheat oven to 375 degrees F (190 C) and grease a 6-cavity extra large muffin tin.
2. Beat butter and sugar together in a bowl of stand mixer (or mixing bowl) until creamed. Add eggs and yolk and beat until incorporated. Add salt, vanilla, and spices then stir in melted chocolate until smooth. Mix in cocoa and flour until combined, then divide batter into prepared pan evenly.
3. Bake for 18 to 20 minutes until edges start to darken. While cakes are baking, whisk together powdered sugar and butter in a small bowl until smooth, then add remaining ingredients for icing and stir until combined.
4. Remove pan from oven and cool for 4 to 5 minutes. Use a knife to loosen cakes from pan, then invert pan onto a large plate or tray and lift off of cakes. Gently top cakes with a spoon of icing and allow it to melt over sides. Serve cakes immediately.

AND A HUGE MASSIVE SHOUT OUT TO@rigaronib for designing my logo!!!! 

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