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    You are in: Home / Recipes / Mexican Hot Chocolate Cup Cakes With Cocoa Whipped Cream Recipe
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    Mexican Hot Chocolate Cup Cakes With Cocoa Whipped Cream

    Average Rating:

    2 Total Reviews

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    • on September 04, 2013

      Very good flavor, moist and delicious! Needs a bit of tweaking, but fun to make and I loved the whipped cream topping as it wasn't too sweet. Thanks for sharing, made for PRMR 2013

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    • on July 31, 2011

      I was very disappointed with this recipe. I followed it exactly but what resulted was a mess. The cupcakes looked like plastic and didn%u2019t cook in the noted amount of time. I had to put them back in the oven for another five minute and the bottoms were still wet and mushy, not fudgy. The consistency is also dry and rubbery. The chocolate, cinnamon and coffee have a good flavor together, but I just have to say I won%u2019t be trying this one again. Sorry.

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    Nutritional Facts for Mexican Hot Chocolate Cup Cakes With Cocoa Whipped Cream

    Serving Size: 1 (95 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 315.9
     
    Calories from Fat 150
    47%
    Total Fat 16.6 g
    25%
    Saturated Fat 5.0 g
    25%
    Cholesterol 44.9 mg
    14%
    Sodium 212.6 mg
    8%
    Total Carbohydrate 40.0 g
    13%
    Dietary Fiber 2.2 g
    8%
    Sugars 18.7 g
    74%
    Protein 4.6 g
    9%

    The following items or measurements are not included:

    mascarpone cheese

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