Mexican Hot Chocolate "Cup" Cakes with Cocoa Whipped Cream

Recipe Rating:
 5 Ratings
Serves: 8
Prep Time:
Cook Time:


1 c flour
1 c sugar, divided (opt) splenda/stevia
6 Tbsp cocoa powder, divided
2 tsp baking powder
2 tsp red chili powder
1 tsp cinnamon, saigon
1/4 tsp salt
1/2 c evaporated milk
1/4 c cooking oil
1 tsp pure vanilla extract
1 c water, boiling
3/4 c heavy whipping cream
2 Tbsp confectioners' sugar
1 Tbsp cocoa powder
1/2 tsp pure vanilla extract

The Cook

JoSele Swopes Recipe
Cooked to Perfection
DELTA, CO (pop. 8,915)
Member Since Aug 2010
JoSele's notes for this recipe:
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
Make it Your Way...

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For 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.
Mix 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.)
Bake 15 to 20 minutes or until tops are dry to the touch. Cool cups slightly on wire rack.
For 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.

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

About this Recipe


1-5 of 25 comments

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user JoSele Swopes JODIE57 - Nov 13, 2010
JoSele Swopes [JODIE57] has linked this recipe with Hot Chocolate Coffee Mug Cake
user Jane McMillan-Whittaker janenov46 - Nov 13, 2010
Wow oh Wow Jo this is really over the top, a saver!
user JoSele Swopes JODIE57 - Nov 13, 2010
Thank you, Jane....I think this is so great and so much you can do to it....!!!
user Michelle Antonacci Huniibeekeeper - Nov 13, 2010
What a cute idea! Can you bake in any mug? I have no idea if mine are oven safe or not.

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