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Mexican Hot Chocolate Cup Cakes with Cocoa Whipped Cream

Mexican hot chocolate cup cakes with cocoa whipped cream.

  • Grease 8 ramekins with oil, then add a little flour to each one, shake to coat the inside of the ramekin, then discard the flour. This prevents the cakes from sticking.

  • Meanwhile, beat the double cream and icing sugar in a large bowl with an electric mixer on high speed until soft peaks form. Add the remaining 2 tbs cocoa powder and the seeds from the Vanilla Pod, beat until stiff peaks form.

  • Pre-heat the oven to 180°C, 350°F, Gas Mark 4.

  • Mix the flour, 125g (5oz) granulated sugar, 4 tbs cocoa powder, baking powder, Crushed Chillies, Cinnamon and salt in a large bowl. Stir in the milk and oil, the batter will be stiff. Spoon evenly into the prepared ramekins.

  • Mix the remaining granulated sugar and 2 tbs cocoa powder in a small bowl. Sprinkle evenly over the batter in each ramekin. Spoon 2 tbs boiling water into each cup, do not stir.

  • Bake in the oven, on a pre-heated baking sheet for 20 minutes, or until the top is dry to the touch. Cool slightly before serving.

  • Serve the cup cakes with a dollop of cocoa whipped cream, and sprinkle with Cinnamon, if desired.

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