Mexican Hot Chocolate Cupcakes

Mexican Hot Chocolate Cupcakes

Ingredients
13
Servings
8
Mexican hot chocolate cup cakes with cocoa whipped cream.
Ingredients
  • 175 gram (6 ounce) plain flour

  • 200 gram (7 ounce) granulated sugar

  • 8 tablespoons unsweetened cocoa powder

  • 2 teaspoon baking powder

  • 1/4 teaspoon Chilli Flakes

  • 1 teaspoon Cinnamon Ground

  • 1/4 teaspoon Sea Salt, ground

  • 125 millilitre (4 fluid ounce) milk

  • 4 tablespoons oil

  • 250 millilitre boiling water

  • 300 millilitre (1/2 pint) double cream

  • 50 gram (2 ounce) icing sugar

  • 1 Vanilla Pod

Key Products
Schwartz product packaging

Product Information

£ 1.98/unit,29g
Cinnamon Ground

Product Information

£ 1.69/unit,32g

Instructions

  • 1 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.
  • 2 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.
  • 3 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
  • 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.
  • 5 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.
  • 6 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.
  • 7 Serve the cup cakes with a dollop of cocoa whipped cream, and sprinkle with Cinnamon, if desired.
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