Mexican Hot Chocolate "Cup" Cakes with Cocoa Whipped Cream

Name: Mexican Hot Chocolate "Cup" Cakes with Cocoa Whipped Cream
Prep time: 20 min
Cook time: 20 min
Yield: 8
Cuisine: SouthWest,
Ingredients: 1 cup flour; 1 cup granulated sugar divided; 6 tbsps unsweetened cocoa powder divided; 2 tsps baking powder; 2 tsps McCormick Gourmet™ Chile Pepper, Ancho; 1 tsp McCormick Gourmet™ Organic Cinnamon, Ground Saigon; 1/4 tsp salt; 1/2 cup milk; 1/4 cup vegetable oil; 1 tsp organic premium pure vanilla extract; 1 cup boiling water; 3/4 cup heavy cream; 2 tbsps confectioners' sugar; 1 tbsp unsweetened cocoa powder; 1/2 tsp organic premium pure vanilla extract

Like Mexican hot chocolate, these "cup" cakes are flavored with spicy cinnamon and bitter cocoa powder, as well as ancho chile pepper. The cakes are baked and served in coffee cups, and have a fudgy hot chocolate layer at the bottom of the cup.

20m

PREP TIME

20m

COOK TIME

328

CALORIES

15

INGREDIENTS

Servings: 8

Ingredients

Mexican Hot Chocolate
1 cup flour
1 cup granulated sugar, divided
6 tablespoons unsweetened cocoa powder, divided
2 teaspoons baking powder
2 teaspoons McCormick Gourmet™ Ancho Chile Pepper
1 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
1/4 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon McCormick Gourmet™ Organic Pure Vanilla Extract Substitutions available
- McCormick® Pure Vanilla Extract
1 cup boiling water
Cocoa Whipped Cream
3/4 cup heavy cream
2 tablespoons confectioners' sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon McCormick Gourmet™ Organic Pure Vanilla Extract Substitutions available
- McCormick® Pure Vanilla Extract

INSTRUCTIONS

1 For the Cakes, 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 vanilla. (Batter will be stiff.) Spoon evenly into prepared cups. Mix remaining 1/3 cup granulated sugar and 2 tablespoons cocoa powder in small bowl. Sprinkle evenly over batter. Spoon 2 tablespoons boiling water into each cup. (Do not stir)
3 Bake 15 to 20 minutes or until tops are dry to the touch. Cool cups slightly on wire rack
4 For the Cocoa Whipped Cream, beat cream and confectioners' sugar in medium bowl with electric mixer on high speed until soft peaks form. Add cocoa powder and vanilla; beat until stiff peaks form. Serve cakes in coffee cups while still warm. Dollop with Cocoa Whipped Cream. Sprinkle with additional cinnamon, if desired