Barbecued Sticky Ribs
Barbecued Sticky Ribs

Warm Mexican Chocolate Cakettes

  • 6 Servings
  • Cook Time: 30 minutes

“Maybe it’s the cute, single serving presentation...or maybe the moist and tender cake...whatever makes this darling dessert so alluring, it’s sure to be a winner at your next celebration.”
—Matt W., Mequon, Wisconsin


  • 1 cup flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 6 ounces Mexican chocolate, chopped
  • 1 package (1 ounce) instant hot cocoa mix
  • 3 tablespoons boiling water
  • 1/4 cup unsalted butter, softened
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 2 tablespoons brewed coffee
  • 1/2 teaspoon vanilla extract

Whipped Marshmallow Topping

  • 1/3 cup marshmallow creme
  • 1/2 cup heavy whipping cream
  • Chocolate curls


  1. Butter six 8-ounce ovenproof coffee mugs or ramekins.

  2. In a small bowl, combine the flour, baking soda and salt; set aside. In a small saucepan, combine the chocolate, cocoa mix and water. Cook and stir over medium heat until smooth; cool.

  3. In small bowl, beat butter and brown sugar until well blended. Beat in eggs, one at time, beating well after each addition. Add chocolate mixture; mix well. Add sour cream alternately with dry ingredients, beating well after each addition. Add coffee and vanilla. Divide among prepared cups.

  4. Bake at 350° for 25-30 minutes or until set and a knife inserted near the center comes out clean.

  5. Dollop each dessert with marshmallow topping and garnish with chocolate curls. Serve warm.


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