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1
Preheat the oven to 425 degrees F. Spray 6 cups of a standard muffin tin with the cooking spray, sprinkle with granulated sugar to cover the entire cup and dust off any excess.
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2
This will prevent the lava cakes from sticking.
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3
Set aside.
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4
Melt the chocolate and coconut oil together in a double boiler, 5 to 7 minutes.
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5
Remove from the heat, add the flour and salt and stir until combined.
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6
Whisk the eggs and egg yolks together in a small bowl and slowly add to the chocolate mixture.
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7
Stir in 1 teaspoon of the red food coloring.
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8
In a small bowl, beat together the cream cheese, granulated sugar, vanilla extract and remaining 1 teaspoon red food coloring.
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9
Spoon the filling mixture into a disposable pastry or icing bag and make a small cut when ready to fill.
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10
Using a heaping 1/4-cup scoop, divide the lava cake mixture among the prepared muffin cups.
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11
Fill the centers with about 1 1/2 tablespoons of the cream cheese mixture.
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12
Bake until the edges are firm but the centers are not set, 9 to 11 minutes.
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13
Cool for 2 to 3 minutes, invert and sprinkle with powdered sugar.
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14
Serve immediately.
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15
(To make ahead, bake for 8 minutes, invert and rewarm in the microwave for 1 minute.
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16
Dust with powdered sugar.)
