To make whipped cream, in a medium bowl with an electric mixer, beat heavy cream, 1 tablespoon coffee creamer, and 2 tablespoons confectioners’ sugar until stiff; refrigerate until ready to serve
Preheat oven to 400 degrees F. Coat 6 ramekins or custard cups with cooking spray and place on a baking sheet
In a large microwavable bowl, melt chocolate chips and butter in microwave 1 minute. Continue to melt at 15-second intervals until chocolate is smooth
Add flour, remaining 1-1/2 cups confectioners’ sugar, remaining 2 tablespoons coffee creamer, and vanilla; mix well. Stir in eggs and yolks until smooth. Spoon batter evenly into ramekins
Bake 14 to 16 minutes or until edges are firm and centers are soft. Remove from oven and let sit 5 minutes
Meanwhile, in a small saucepan over low heat, combine 1 tablespoon coffee creamer and caramel topping. Heat until warm
Loosen lava cakes around edges with a knife and invert onto dessert plates. Drizzle with caramel mixture, sprinkle with sea salt, and dollop with whipped cream. Serve immediately
Ingredients
1/2 cup heavy cream
4 tbsp caramel flavored coffee creamer, divided
1 1/2 cup, plus 2 Tbsp. confectioners’ sugar, divided
