Butterscotch Molten Lava Cakes

By Texaschef11

Ingredients

• 8 tablespoons room temperature butter, cut into tablespoon-size pieces
• 1/4 teaspoon cinnamon
• 8 tablespoons granulated sugar, divided use
• 7 tablespoons creamy peanut butter
• 1/2 cup butterscotch flavored chips
• 2/3 cup egg substitute or lightly beaten shelled eggs
• 1/3 cup lightly spooned cake or all-purpose flour
• 1 tablespoon confectioners’ sugar
• 6 small scoops vanilla ice cream
• Optional garnish: 6 mint sprigs

Preparation

Step 1

1) Preheat oven to 450 degrees F. Rub insides of 6 jumbo (1-cup) muffin cups thoroughly with butter. Reserve remaining 7 tablespoons butter.
2) Mix cinnamon and 2 tablespoons of sugar in a small bowl. Sprinkle cinnamon-sugar evenly into buttered muffin tins and shake back and forth, tilting slightly, so that sugar coats bottom and sides. Turn pan upside down and shake off excess cinnamon-sugar.
3) Stir together peanut butter, butterscotch chips and reserved 7 tablespoons butter in a microwave-safe mixing bowl. Microwave on HIGH for 1 minute to melt; stir until smooth and creamy.
4) Combine reserved 6 tablespoons of sugar and egg in a separate bowl. Stir, do not beat, egg mixture into butterscotch mixture. Add flour and stir until smooth. Using a 1/3 cup measuring cup, scoop batter into sugared muffin cups.
5) Bake for 7-9 minutes or until tops appear just-set. Do not overcook. Some lava may peak through the top – this is okay. Remove from oven.
6) Hold a flat cookie sheet firmly over muffin pan and grasping both cookie sheet and muffin pan, invert muffin pan so that cakes come out on tray. Sift confectioners’ lightly over lava cakes. Carefully transfer each lava cake to a dessert plate. Place a scoop of ice cream and a sprig of mint on each plate. Serve immediately. Yield: 6 servings.