Hot Cocoa Cakes


Confession: This isn’t the first time this month that I’ve made these. I can’t help myself. I adapted this recipe for the Better Homes and Gardens Delish Dish blog. It is one of the best chocolate “cakes” and I keep craving it. Since I cannot stop myself from devouring it, I decided to adapt it a little further, creating individual servings. I tend to be all too generous with my cake slices!


This recipe starts with a box and finishes with a special touch – the perfect amount of effort, don’t you think?


Craving one yet?


Hot Cocoa Cakes
Prep time
Total time
Recipe type: dessert
Serves: 12
  • fudge brownie mix {and coordinating ingredients}
  • ½ c miniature chocolate chips
  • ⅓ c heavy cream
  • 1½ c sugar
  • ⅓ c cold water
  • 2 egg whites
  • ¼ tsp cream of tartar
  • 1 tsp vanilla
  1. Preheat oven to 350 degrees.
  2. Heavily grease cupcake tins.
  3. Prepare brownie mix, fill tins ¾ full and bake about 20 minutes, careful not to overbake. Allow brownies to cool.
  4. Meanwhile, bring cream to a boil. Remove from heat and add chocolate chips. Allow to sit until melted, then stir and let cool. Dip the top of brownies into chocolate to coat. Refrigerate. Preheat oven to 425 degrees.
  5. In a double boiler {or pot on top of a boiling pot of water}, combine sugar, water, egg whites & cream of tarter. Whisk well for 5 minutes until sugar has dissolved. Move to a mixer and beat on high for 8 minutes or until stiff peaks form. Top your cupcakes. I dolloped with a teaspoon. Bake 4 minutes.
Original recipe via BHG

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