Mocha Pudding Cakes

Mocha Pudding Cakes


Yield:  Ten 6 oz. ramekins (or eight 8oz. ramekins)


1 package Carolyn’s Farm Kitchen Chocolate Whoopie Pie Mix, prepared according to package directions

½ c. cocoa powder

2/3 c. lightly packed light brown sugar

1 c. semisweet chocolate chips

2 ½-3 c. hot, strong coffee


Preheat oven to 350 and arrange ramekins spaced out on a baking sheet. Prepare the Whoopie Pie Mix according to directions and set aside.  In a small bowl combine the cocoa powder and brown sugar, blending thoroughly.

Use a spoon or measuring cup to portion ¼ cup of chocolate batter into each ramekin, spreading it evenly with a spoon. Per ramekin, sprinkle 2 Tbl. of the cocoa/brown sugar mixture over the batter, followed by 1 heaping Tbl. chocolate chips scattered over the top.  Pour ¼ cup hot coffee into each ramekin (do not stir), and carefully transfer sheet pan to oven. Bake for 15-18 minutes, or just until the edges begin to set and pull away from the sides but the center is still wet and jiggly (there may even still be ‘puddles’ of coffee).  Remove from the oven and let sit 5-10 minutes before serving.  These can be served plain or with ice cream or whipped cream. 


  • Determine ramekin size by filling with water using a liquid measuring cup and making note of ounces of water used.
  • Deeper 8 oz. ramekins may need 2-4 minutes longer bake time.
  • Hot water can be used in place of hot coffee.
  • Batter can be made ahead and stored in the refrigerator for up to 3 days. Bring to room temperature before assembling.

Whipped Cream:

1 c. heavy or whipping cream, chilled

2 Tbl. confectioner’s sugar

1 tsp. vanilla extract

Combine all ingredients in a large mixing bowl and whip with an electric mixer (or by hand using balloon whisk) on medium-high speed until stiff peaks form.

Tip: Chill you mixing bowl and beaters/whisk in the freezer for 15 minutes before using.

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