mexican hot chocolate "cup" cakes with cocoa whipped cream
(5 ratings)
I love Mexican Hot Cocoa and to have a "Cup" cake with it Fabulous..they make a great pair...These will be fantastic for a party on the holidays...Or great for single servings for people that are diabetic to switch and use Stevia, or Splenda..didn't have a picture on hand so used a stock photo till I do have one ....Enjoy
(5 ratings)
yield
8 serving(s)
prep time
20 Min
cook time
20 Min
Ingredients For mexican hot chocolate "cup" cakes with cocoa whipped cream
- MEXICAN HOT CHOCOLATE "CUP" CAKES
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1 cflour
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1 csugar, divided (opt) splenda/stevia
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6 Tbspcocoa powder, divided
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2 tspbaking powder
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2 tspred chili powder
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1 tspcinnamon, saigon
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1/4 tspsalt
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1/2 cevaporated milk
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1/4 ccooking oil
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1 tsppure vanilla extract
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1 cwater, boiling
- COCOA WHIPPED CREAM
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3/4 cheavy whipping cream
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2 Tbspconfectioners' sugar
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1 Tbspcocoa powder
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1/2 tsppure vanilla extract
- OR 1/2 TSP KALUHA
How To Make mexican hot chocolate "cup" cakes with cocoa whipped cream
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1For the Cakes, preheat oven to 350°F. Generously spray 8 (6-ounce) oven proof coffee cups or ramekins with no stick cooking spray with flour or grease and flour cups. Place on large baking sheet.
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2Mix flour, 2/3 cup of the granulated sugar, 4 tablespoons of the cocoa powder, baking powder, red chili powder, cinnamon and salt in large bowl. Stir in milk, oil and vanilla. (Batter will be stiff.) Spoon evenly into prepared cups. Mix remaining 1/3 cup granulated sugar and 2 tablespoons cocoa powder in small bowl. Sprinkle evenly over batter. Spoon 2 tablespoons boiling water into each cup. (Do not stir.)
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3Bake 15 to 20 minutes or until tops are dry to the touch. Cool cups slightly on wire rack.
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4For the Cocoa Whipped Cream, beat cream and confectioners' sugar in medium bowl with electric mixer on high speed until soft peaks form. Add cocoa powder and vanilla or Kaluha; beat until stiff peaks form. Serve cakes in coffee cups while still warm. Dollop with Cocoa Whipped Cream. Sprinkle with additional cinnamon, if desired.
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5Tips Make Ahead: Prepare and bake cakes as directed. Store in refrigerator overnight. To reheat cakes, microwave on HIGH 30 to 60 seconds or until heated through. Recipe for Cocoa Whipped Cream can be doubled. Serve remaining whipped cream on other desserts, hot cocoa or coffee beverages. Or you can serve it on Bonnie's Mexican Hot Chocolate
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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