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Mexican Hot Chocolate Cupcakes

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Mexican Hot Chocolate Cupcakes
2011-05-28 Desserts
5 92

Cocoa and heat come together to make a rich treat that is perfectly balanced with a cocoa infused whipped cream. What a beautiful and elegant dessert.

  • Servings: 8


1 cup Flour
1 cup Granulated Sugar, divided
6 Tbsp Unsweetened Cocoa Powder, divided
2 tsp Baking Powder
2 tsp Ancho Chile Pepper
1 tsp Ground Cinnamon
¼ tsp Salt
½ cup Milk
¼ cup Vegetable Oil
1 tsp Pure Vanilla Extract
1 cup Boiling Water
¾ cup Heavy Cream
2 Tbsp Confectioners Sugar
1 Tbsp Unsweetened Cocoa Powder
½ tsp Vanilla Extract


Preheat oven to 350 degrees. Generously spray 8 6 ounce ovenproof coffee cups or ramekins with nonstick cooking spray with flour or grease and flour cups. Place on large baking sheet. Mix flour, 2/3 cup granulated sugar, 4 tablespoons cocoa powder, baking powder, chile pepper, cinnamon, and salt in a large bowl. Stir in milk, oil, and vanilla. Batter will be stiff. Spoon evenly into prepared cups. Mix remaining granulated sugar and cocoa powder in a small bowl. Sprinkle evenly over batter. Spoon 2 tablespoons boiling water into each cup, but do not stir. Bake 15-20 minutes, or until tops are dry to the touch. Cool cups slightly on a wire rack.

For the cocoa whipped cream, beat cream and confectioners sugar in a medium bowl, with electric mixer, on high speed until soft peaks form. Add cocoa powder and vanilla, then beat until stiff peaks form. Serve cakes in coffee cups while still warm. Dollop with cocoa whipped cream. Sprinkle with additional cinnamon, if desired.