Warm Mexican Chocolate Cakettes Recipe

Name: Warm Mexican Chocolate Cakettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/3 cup marshmallow creme; 1/2 cup heavy whipping cream; Chocolate curls

Servings: persons

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

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 350u00b0 until set and a knife inserted in the center comes out clean, 25-30 minutes.
5
Meanwhile, in small bowl, stir marshmallow creme until smooth. Add cream; beat until soft peaks form. Refrigerate until serving.
6
Dollop each dessert with marshmallow topping and garnish with chocolate curls. Serve warm.

1030

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 teaspoon baking soda, 1/8 teaspoon salt, 6 ounces Mexican chocolate, chopped, and more.

Yes, Warm Mexican Chocolate Cakettes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Warm Mexican Chocolate Cakettes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions