Chocolate Cherry Mini Lava Cakes Recipe

• 1 teaspoon shortening
• 2 tablespoon plus 2 teaspoons unsweetened baking cocoa
• 1/2 cup plus 1 teaspoon gold medal all-purpose flour
• 1/2 cup semisweet chocolate chips
• 1 tablespoon vegetable oil
• 1 cup powdered sugar
• 1/2 cup fat-free egg product
• 1 container (5.3 ounces) yoplait greek 100 fat free black cherry yogurt
• 1 tablespoon powdered sugar
• 12 cherries, with stems

1. Heat oven to 350 degrees 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 powdered sugar and the egg product with whisk until blended. Stir in 2 tablespoons baking cocoa, the yogurt and ½ cup flour. Spoon batter evenly into muffin cups, filling each about two-thirds full.
3. Bake 9 to 10 minutes, or until sides are firm (centers will still be soft). Let stand 2 minutes. Place serving platter upside down on muffin pan. Turn platter and muffin pan over; remove muffin pan.
4. Sprinkle cakes with powdered sugar, and top each with a cherry. Serve immediately.