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Mexican Hot Chocolate Cupcakes
Ingredients
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175 gram (6 ounce) plain flour
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200 gram (7 ounce) granulated sugar
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8 tablespoons unsweetened cocoa powder
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2 teaspoon baking powder
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1/4 teaspoon Chilli Flakes
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1 teaspoon Cinnamon Ground
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1/4 teaspoon Sea Salt , ground
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125 millilitre (4 fluid ounce) milk
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4 tablespoons oil
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250 millilitre boiling water
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300 millilitre (1/2 pint) double cream
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50 gram (2 ounce) icing sugar
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1 Vanilla Pod
Key Products
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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