Warm Mexican Chocolate Cakettes

Name: Warm Mexican Chocolate Cakettes
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 6 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes, Mexican Dessert Recipes, Mexican Recipes
Ingredients: 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 large eggs, room temperature; 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

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

Ingredients

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 large eggs, room temperature
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

Directions

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.
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° until set and a knife inserted in the center comes out clean, 25-30 minutes.
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.