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.