Hot Chocolate Cup Cakes with Cocoa Whipped Cream

Number of Portions
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- 175 grams plain flour
- 200 grams granulated sugar
- 8 tbsp unsweetened cocoa powder
- 2 tsp Noels Baking Powder
- 1/4 tsp Crushed Chillies
- 1 tsp Ground Cinnamon
- 1/4 tsp Sea Salt , ground
- 125 ml milk
- 4 tbsp oil
- 250 ml boiling water
- 300 ml double cream
- 50 grams icing sugar
- 1 Vanilla Pods


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

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.

Mix the flour, 125g granulated sugar, 4 tbs cocoa powder, baking powder, Crushed Chillies, Cinnamon and salt in a large bowl.

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

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 tbsp boiling water into each cup, do not stir.

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.

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.

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 serve.

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