When I go to dessert in the kitchen – it’s always chocolate. Today’s recipe is no exception. These little individual cakes are inspired by kevinandamanda.com‘s Chocolate Lava Cookies. I add cinnamon and nutella to the mix and cook them in muffin tins, so they bake up like little individual cakes. The ganache center falls, leaving the perfect place for a small scoop of ice cream to top it all off. If you really want to go nuts – you could drizzle more nutella over the top and sprinkle with crumbled cashews. Trust me – once you try this out – it’ll become a favorite.

1/2 cup (1 stick) butter, softened
1/2 cup light brown sugar, packed
1/4 cup nutella (a hazelnut chocolate spread)
1 1/2 teaspoons ground cinnamon
1/2 cup granulated sugar
1 large egg
1/2 tablespoon vanilla extract
1 3/4 cups (210 grams) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (11.5 oz) bag milk chocolate chips (I prefer Hersheys)

1. Preheat oven to 350 degrees F. Spray a standard size muffin tin with cooking spray. Place 1/2 cup chocolate chips and nutella in a Ziploc bag, and seal shut. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Microwave for 30 seconds. Remove bag and flip, microwaving for an additional 10-15 seconds until all the chips are softened. Set aside to cool.

2. With an electric mixer, cream the butter, cinnamon and sugars until light and fluffy, about 3-5 minutes. Add egg and vanilla and beat until well combined. Meanwhile, in a separate bowl, whisk together the flour, salt, and baking soda. Add to the wet ingredients and beat on low speed until just combined. Add the remaining chocolate chips (1 cup) and stir to combine.

3. Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it out a bit, and place in the bottom of the muffin tin. Repeat for a total of 10 cookies. Cut a small tip in the corner of the Ziploc bag, and gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough and place on top of the chocolate layer. Bake at 350 for 15-20 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Let the muffin tin cool for ten minutes, then refridgerate for 30 minutes at a minimum. When ready to serve, remove the cakes from the muffin tin by running a knife around the edge to help loosen.