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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
  • Total Time
    Prep: 40 min. Bake: 25 min.
  • Makes
    6 servings


  • 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
  • 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.
  • 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.
Nutrition Facts
1 serving: 586 calories, 25g fat (15g saturated fat), 131mg cholesterol, 329mg sodium, 87g carbohydrate (66g sugars, 2g fiber), 7g protein.

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