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Mexican Hot Chocolate “Cup” Cakes With Cocoa Whipped Cream

Prep Time: 20 minutes
Cook Time: 20 minutes
Makes 8 servings.

• 1 cup flour
• 1 cup granulated sugar, divided
• 8 tablespoons unsweetened cocoa powder, divided
• 2 teaspoons baking powder
• 2 teaspoons McCormick® Gourmet Collection® Ancho Chile Pepper
• 1 teaspoon McCormick® Gourmet Collection® Saigon Cinnamon
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup vegetable oil
• 2 teaspoons McCormick® Gourmet Collection® Organic Pure Madagascar Vanilla Extract, divided
• 1 cup boiling water
• 1 1/2 cups heavy cream
• 1/4 cup confectioners' sugar

Preheat oven to 350°F. Generously spray 8 (6-ounce) oven proof coffee cups or ramekins with no-stick cooking spray with flour or grease and flour cups. Place on large baking sheet.

2. Mix flour, 2/3 cup of the granulated sugar, 4 tablespoons of the cocoa powder, baking powder, ancho chile pepper, cinnamon and salt in large bowl. Stir in milk, oil and 1 teaspoon of the vanilla. (Batter will be stiff.) Spoon evenly into prepared cups. Mix remaining 1/3 cup granulated sugar and 2 tablespoons of the cocoa powder in small bowl. Sprinkle evenly over batter. Spoon 2 tablespoons boiling water into each cup. (Do not stir.)

3. Bake 20 minutes or until tops are dry to the touch and toothpick inserted into centers comes out almost clean. Cool cups slightly on wire rack.

4. Beat cream and confectioners' sugar in large bowl with electric mixer on high speed until soft peaks form. Add remaining 2 tablespoons cocoa powder and 1 teaspoon vanilla; beat until stiff peaks form. Serve “cup” cakes warm with a dollop of cocoa whipped cream. Sprinkle with additional cinnamon, if desired.

Recipe from McCormick® - Spices & Seasonings



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