Copycat Chocolate Lava Cake - Jenny Craig
A friend and I are doing Jenny Craig together. She let her little girl try a bite of her chocolate lava cake and the girl exclaimed she wanted it for her birthday cake next year.
We decided to try and make our own but when we searched online we found many a copycat molten chocolate lava cakes that mimic Chili's famous dessert, but not one for Jenny Craig's lower calorie version.
So we set out to make our own.
This is what we have come up with so far.
Using a sparkpeople recipe, we figure it has to contain Greek yogurt since the Jenny Craig wrapper mentions it in the list of ingredients, and this recipe is also super easy and we like easy.
The sparkpeople recipe makes enough for 12 servings, but ours makes enough for 18 servings. Maybe if we had a 4th cupcake pan, we could even make enough for 24 servings!
This really only left the decision of how to make that indentation. Having baked a great deal in the past, and making indentations on sugar cookies, it's done right after the cookie is out of the oven. I figure, this is the best time to do it with the cupcake. It turned out perfect, and was so easy.
Next we had to decide how to make that chocolate filling without it costing too many calories. So, we thought, we will try it one way then another. We will put together the recipe on one of those sites like allrecipes or food dot com and see what kind of calories and how much fat it makes and then we can always alter the recipe until it is to our satisfaction before we formally publish it.
So, here is what we did on our first go of it:
Ingredients:
1 (15.25 oz) box of Devil's chocolate cake mix (I used Duncan Hines because it was on sale)
1 (6 oz) container of fat free Greek Yogurt (Fage, on sale again)
1 cup of water
4 sprays of canola oil cooking spray
3 tablespoons coconut oil
9 tablespoons Hersheys chocolate syrup
3/4 cup milk chocolate candy melts
Directions:
We decided to try and make our own but when we searched online we found many a copycat molten chocolate lava cakes that mimic Chili's famous dessert, but not one for Jenny Craig's lower calorie version.
So we set out to make our own.
This is what we have come up with so far.
Using a sparkpeople recipe, we figure it has to contain Greek yogurt since the Jenny Craig wrapper mentions it in the list of ingredients, and this recipe is also super easy and we like easy.
The sparkpeople recipe makes enough for 12 servings, but ours makes enough for 18 servings. Maybe if we had a 4th cupcake pan, we could even make enough for 24 servings!
This really only left the decision of how to make that indentation. Having baked a great deal in the past, and making indentations on sugar cookies, it's done right after the cookie is out of the oven. I figure, this is the best time to do it with the cupcake. It turned out perfect, and was so easy.
Next we had to decide how to make that chocolate filling without it costing too many calories. So, we thought, we will try it one way then another. We will put together the recipe on one of those sites like allrecipes or food dot com and see what kind of calories and how much fat it makes and then we can always alter the recipe until it is to our satisfaction before we formally publish it.
So, here is what we did on our first go of it:
Ingredients:
1 (15.25 oz) box of Devil's chocolate cake mix (I used Duncan Hines because it was on sale)
1 (6 oz) container of fat free Greek Yogurt (Fage, on sale again)
1 cup of water
4 sprays of canola oil cooking spray
3 tablespoons coconut oil
9 tablespoons Hersheys chocolate syrup
3/4 cup milk chocolate candy melts
Directions:
- Pre-heat oven to 350 degrees F.
- Spray each cupcake pan with a spray over of canola oil cooking spray
- In a large bowl, mix together chocolate cake mix, yogurt and water until its all incorporated and the texture is airy like mousse.
- Spoon tablespoonfuls into each prepared cupcake pan.
- Bake for 14-18 minutes or until a toothpick inserted comes out clean.
- As soon as they are out the oven, spray the outside of a small cup (shot glass) with cooking spray and use this to make an indentation into each cupcake.
- In a small bowl or glass Pyrex measuring cup, melt together the oil, syrup and candy melts stirring together until smooth. About 15-30 seconds in the microwave.
- Spoon the chocolate sauce into center of each cupcake.
- Freeze until firm and remove carefully. To serve, warm each cupcake 12-25 seconds (depending on how frozen).
The best part is, it turned out delicious, tastes almost exactly like the Jenny Craig version and costs so much less. Our version using, the ingredients on sale cost about 3 dollars and gives us 18 servings! That comes out to about 16.5 cents a piece - wowsers! The Jenny Craig version costs $3.49 each.
Yup that's right, you can have your cake and eat it too with the Jenny Craig meal plan which is what I like because I have such a sweet tooth, it's just that the cost of staying on Jenny Craig is so ridiculous.
Now, if only I could find a copycat recipe for the street tacos... that one is one of my favorites!
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| Airy and mousse-like batter |
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| Only 7 minutes into the bake time and I am nervous because they are rising so high |
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| Indentations made and ready to fill. |
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| All filled up with melted chocolate perfection. |
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| Copycat Chocolate Lava Cake (cupcakes) |
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