Mexican Hot Chocolate Cup Cakes with Cocoa Whipped Cream

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  • Delicious take on a hot chocolate - it's half cupcake!


    • 175g (6oz) plain flour

    • 200g (7oz) granulated sugar

    • 8 tbs unsweetened cocoa powder

    • 2 tsp baking powder

    • 1/4 tsp crushed chillies

    • 1 tsp cinnamon

    • 1/4 tsp sea salt, ground

    • 125ml (4fl oz) milk

    • 4 tbs oil

    • 250ml boiling water

    • 300ml (1/2 pint) double cream

    • 50g (2oz) icing sugar

    • 1 vanilla pod


    1. Pre-heat the oven to 180ºC, 350ºF, Gas Mark 4.

    2. 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.

    3. Mix the flour, 125g (5oz) granulated sugar, 4 tbs cocoa powder, baking powder, crushed chillies, cinnamon and salt in a large bowl.

    4. Stir in the milk and oil, the batter will be stiff.

    5. Spoon evenly into the prepared ramekins. 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. 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.

    8. Serve the cup cakes with a dollop of cocoa whipped cream, and sprinkle with cinnamon, if desired.

    These are also great of cooked in coffee cups and served on a saucer. Ensure that you use coffee cups that are oven-proof.

    Serves 8

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