FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

DessertsCakes & Dessert Breads pg 1 >  Cupcakes, Mexican Hot Chocolate

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

Mexican Hot Chocolate “Cup” Cakes With Cocoa Whipped Cream

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

Ingredients
• 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


Directions
1.
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

 

RELATED RECIPES

 

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages