Hot Cocoa Cupcakes in a Cup
 
hot cocoa "cupcakes" 
 
recipe courtesy gale gand 
 
 
prep time: 20 minutes cook time: 30 minutes 
yield: about 12 servings, depending on the size of your coffee cup 
 
  cake
1-1/2 cup  sugar
1-2/3 cup  all-purpose flour
1/2 cup  plus 1 tablespoon cocoa powder, preferably dutch-processed
1/4 tsp  baking powder
1/4 tsp  baking soda
3/4 tsp  salt
2   eggs
3/4 cup  milk
1/3 cup  plus 1 tablespoon vegetable oil
1/2 Tbsp  pure vanilla extract
3/4 cup  very hot water
  topping
1 cup  heavy cream
1 Tbsp  sugar or 1 can real whipped cream
 
equipment: 6 fairly heavy china coffee cups 
 
make the cake: preheat the oven to 350 degrees f. sift together the sugar, 
flour, cocoa, baking powder, baking soda, and salt. transfer to a 
standing mixer fitted with a whisk attachment (or use a hand mixer) and 
blend briefly. whisk together the eggs, milk, oil, and vanilla in a medium 
bowl. add to the dry ingredients and mix at low speed for 5 minutes. 
gradually add the hot water, mixing at low speed until just combined. the 
batter will be quite thin. 
 
pour the batter into coffee cups and arrange them 1-inch apart on a sheet 
pan or a rectangular cake pan. bake until a toothpick inserted in the 
center comes out clean (a few crumbs are okay), and the center feels firm 
to the touch, about 25 to 30 minutes. let the cakes cool on the pan. 
(don't remove the cakes from the cups!) meanwhile, make the topping: in a 
chilled bowl, combine the cream and sugar and whip, using a hand-mixer, 
until soft peaks form. when ready to serve, spoon the topping over the 
cakes to cover, so they look like a cups of cocoa topped with whipped 
cream. serve with a spoon. 
 
 
 
-- 
(ID: 8645) Mirror: rec.food.recipes: Thu, Feb 26, 2004


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