Hot Cocoa Cupcakes in a Cup

Discussion in 'Food and nutrition' started by Robert Puckett, Feb 26, 2004.

  1. Hot Cocoa "Cupcakes"

    Recipe courtesy Gale Gand

    Prep Time: 20 minutes Cook Time: 30 minutes Yield: about 12 servings, depending on the size of your
    coffee cup

    Cake: 1 1/2 cups sugar 1 2/3 cups all-purpose flour
    1/2 cup plus 1 tablespoon cocoa powder, preferably Dutch-processed
    2/4 teaspoon baking powder
    3/4 teaspoon baking soda
    4/4 teaspoon salt 2 eggs
    5/4 cup milk
    6/3 cup plus 1 tablespoon vegetable oil
    7/2 tablespoon pure vanilla extract
    8/4 cups very hot water Topping: 1 cup heavy cream 1 tablespoon sugar or 1 can real whipped cream

    Equipment: 6 fairly heavy China coffee cups

    Make the Cake: Preheat the oven to 350 degrees F. Sift together the sugar, flour, cocoa, baking
    powder, baking soda, and salt. Transfer to a standing mixer fitted with a whisk attachment (or use a
    hand mixer) and blend briefly. Whisk together the eggs, milk, oil, and vanilla in a medium bowl. Add
    to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at
    low speed until just combined. The batter will be quite thin.

    Pour the batter into coffee cups and arrange them 1-inch apart on a sheet pan or a rectangular cake
    pan. Bake until a toothpick inserted in the center comes out clean (a few crumbs are okay), and the
    center feels firm to the touch, about 25 to 30 minutes. Let the cakes cool on the pan. (Don't
    remove the cakes from the cups!) Meanwhile, make the Topping: In a chilled bowl, combine the cream
    and sugar and whip, using a hand-mixer, until soft peaks form. When ready to serve, spoon the
    topping over the cakes to cover, so they look like a cups of cocoa topped with whipped cream. Serve
    with a spoon.

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