Mexican Hot Chocolate "Cup" Cakes with Cocoa Whipped Cream

Recipe Rating:	5 Ratings5
Categories:	Cakes, For Kids
Serves:	8
Prep Time:	20 Min
Cook Time:	20 Min

Ingredients

MEXICAN HOT CHOCOLATE "CUP" CAKES
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
COCOA WHIPPED CREAM
3/4 c	heavy whipping cream
2 Tbsp	confectioners' sugar
1 Tbsp	cocoa powder
1/2 tsp	pure vanilla extract
OR 1/2 TSP KALUHA

Pinched by scoomer, and 564 more.

JoSele Swopes

Cooked to Perfection

DELTA, CO (pop. 8,915)

JODIE57

Member Since Aug 2010

JoSele's Notes:

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

Directions

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.

Tips

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

Comments

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JoSele Swopes JODIE57

JoSele Swopes [JODIE57] has shared this recipe with discussion groups:
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JoSele Swopes JODIE57

JoSele Swopes [JODIE57] has linked this recipe with Hot Chocolate Coffee Mug Cake

Jane McMillan janenov46

Nov 13, 2010

Wow oh Wow Jo this is really over the top, a saver!

JoSele Swopes JODIE57

Nov 13, 2010

Thank you, Jane....I think this is so great and so much you can do to it....!!!

Michelle Phillips 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.

JoSele Swopes JODIE57

Nov 13, 2010

It will say on the bottom or you can get them at Wal-Mart they will say on the bottom and or a sticker...They have to be safe and not painted....they usually are fired and glazed

Michelle Phillips Huniibeekeeper

Nov 13, 2010

I can't wait to try this. I think they should change the name of this website from Just A Pinch to Pinch an Inch. LOL, JK

Jane McMillan janenov46

Nov 13, 2010

Good One Michelle!!!!

JoSele Swopes JODIE57

Nov 13, 2010

Thank you let me know how it goes...Cute Michelle...

Colleen Sowa colleenlucky7

Nov 13, 2010

I am heading to the dollar store for mugs and cups! This will be a great recipe to do up as little gifts for co-workers and teachers... Looks like fun! I love gifts in a cup or gifts in a jar! Thanks JoSele!