#1 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 #2 Preheat oven to 400 degrees F. Coat 6 ramekins or custard cups with cooking spray and place on a baking sheet #3 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 #4 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 #5 Bake 14 to 16 minutes or until edges are firm and centers are soft. Remove from oven and let sit 5 minutes #6 Meanwhile, in a small saucepan over low heat, combine 1 tablespoon coffee creamer and caramel topping. Heat until warm #7 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.