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Warm Mexican Chocolate Cakettes

 Warm Mexican Chocolate Cakettes
What could be more comforting than a cup of hot chocolate topped with marshmallows? How about my souffle-inspired Warm Mexican Chocolate Cakettes? Talk about a crowd pleaser! —Matt Warren, Mequon, Wisconsin
6 ServingsPrep: 40 min. Bake: 25 min.


  • 1 cup all-purpose 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 McCormick® Pure Vanilla Extract
  • 1/3 cup marshmallow creme
  • 1/2 cup heavy whipping cream
  • Chocolate curls


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

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Warm Mexican Chocolate Cakettes (continued)

Directions (continued)

  • 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.
  • Bake at 350° for 25-30 minutes or until set and a knife inserted
  • near the center comes out clean.
  • Meanwhile, in small bowl, stir marshmallow creme until smooth. Add
  • cream; beat until soft peaks form. Refrigerate until serving.
  • Dollop each dessert with marshmallow topping and garnish with
  • chocolate curls. Serve warm. Yield: 6 servings.
Nutritional Facts: 1 serving equals 586 calories, 25 g fat (15 g saturated fat), 131 mg cholesterol, 329 mg sodium, 87 g carbohydrate, 2 g fiber, 7 g protein.