People. Whoever said cayenne pepper wasn't really hot was a liar...okay, I actually don't know anyone who has said that... REGARDLESS - I'm about to share a recipe with you and it needs to be made with CAUTION.
It looks so nice and sweet - the recipe called for 8 6oz cups, I had enough batter for 5. It ALSO called for 2 tsp of cayenne pepper. Okay, so what's the big deal. This was my first rodeo with this recipe as well as using a pepper in a dessert. I LOVE spicy food and I had a mexican hot cocoa cake once before. I thought this recipe was prosiming and I was trying a little something fancy for my in-laws, as they were out dinner guests. I also passed on the suggested whipped cream and just made regular whipped cream with heavy cream, vanilla and powdered sugar.
We passed a cup around to everyone and there was no hesitation to dive in. After a few seconds of the 1st bite and into my 2nd the cayenne pepper kicked in. I mean, it REALLY kicked in. Next thing I knew, my sweet husband is breaking a sweat trying to finish his and we can't pass the pitcher of water fast enough.
2 tsp is WAY too much cayenne pepper.
I'm making these puppies again tonight for 10 of us, I'm doubling the recipe and only going to use 1/4 ceyenne pepper.
I'll let you know how it goes.
IMPORTANT: Read directions first. Tricky mctrickster with the "divided" parts
Mexican Hot Chocolate "Cup" Cakes with Cocoa Whipped Cream
Ingredients
Mexican Hot Chocolate "Cup" Cakes:
|
| 1 cup flour |
| 1 cup granulated sugar, divided |
| 6 tablespoons unsweetened cocoa powder, divided |
| 2 teaspoons baking powder |
| 2 teaspoons Cayenne Pepper (Seriously...don't do it...) |
| 1 teaspoon Cinnamon |
| 1/4 teaspoon salt |
| 1/2 cup milk |
| 1/4 cup vegetable oil |
| 1 teaspoon 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 vanilla extract |
Directions
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.
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.
