![Butterscotch-Bourbon Lava Cakes](https://cdn.statically.io/img/www.southernliving.com/thmb/Trx1HnCYT8bR05Ln7TpL03VSGA8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2644701_Lava_cake_134-2000-04036c204eec495f9ef8903a21b425ae.jpg)
Many brands of bourbon have strong notes of butterscotch, so it's no wonder the two flavors taste good together. It's a match made in heaven in our Butterscotch-Bourbon Lava Cakes. Not only do butterscotch chips impart a lovely beige color to these lava cakes, but they also bring a note of sweetness, which is cut by the hit of bourbon in the lava cake batter and whipped cream.
These single-serving sweets make a great end to a dinner party or special meal. As with any lava cake recipe, timing is everything. If they overbake, they won't have rich molten centers. Baking these lava cakes at a high temperature ensures that the exterior bakes through while the inside remains nice and gooey.
You may expect these pretty Butterscotch-Bourbon Lava Cakes to take ages to prepare, but from start to finish, they'll be on the table in 30 minutes. These Butterscotch-Bourbon Lava Cakes are packed with warming fall flavors, making them the ideal finale for a cozy, cold-weather dinner. Be sure to pair them with the accompanying Bourbon Whipped Cream and, of course, a tumbler of your favorite Southern bourbon.
Ingredients
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¾ cup butterscotch chips
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½ cup butter
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4 tablespoons (2 oz.) bourbon, divided
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2 teaspoons vanilla extract, divided
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1 cup plus 2 Tbsp. powdered sugar, divided, plus more for garnish
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3 large egg yolks
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2 large eggs
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⅔ cup all-purpose flour
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1 teaspoon kosher salt
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½ cup heavy whipping cream
Directions
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Preheat oven to 450°F. Coat 6 (1-cup) ramekins with cooking spray.
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Melt butterscotch chips and butter in a small saucepan over medium, stirring constantly, until smooth, about 2 minutes. Remove from heat; whisk in 3 tablespoons of the bourbon and 1 teaspoon of the vanilla. Transfer mixture to a medium bowl, and whisk in 1 cup of the powdered sugar until smooth. Whisk in egg yolks and eggs. Fold in flour and salt using a rubber spatula until fully combined.
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Spoon batter evenly into prepared ramekins (about ⅓ cup each). Arrange ramekins on a baking sheet. Bake in preheated oven until cake tops are golden brown and centers have a slight jiggle, 10 to 11 minutes.
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Meanwhile, beat cream and remaining 2 tablespoons powdered sugar, 1 tablespoon bourbon, and 1 teaspoon vanilla with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Set aside.
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Remove cakes from oven, and let stand 1 minute. Gently run an offset spatula or a sharp knife around edges of each cake, and carefully invert each onto a serving plate. (Use a kitchen towel or oven mitt to prevent burning.) Sprinkle cakes with additional powdered sugar, and dollop evenly with bourbon whipped cream before serving.