Cupcakes. Cupcakes because Wednesday. Cupcakes because chocolate. Cupcakes because I love you. I’m almost 99% sure that this recipe for Mexican Hot Chocolate Cupcakesis not authentic Mexican at all really, and that you’d be hard pressed to find it anywhere south of the border. However, these little buggers channel all those wonderful flavors that I’ve been talking about for the past three regions: chilies, vanilla, cinnamon and chocolate.
I can’t remember the first time I made these, but they’ve always been such a huge hit. The cake is a twist on your typical 1-2-3-4 cake, a blank, buttery canvas that does nothing to obscure the vanilla and cinnamon speckled throughout, and the chocolate frosting…well, it’s chocolate. Dark Chocolate. Packed with both hot chili pepper and cayenne, it’s a kick that doesn’t hit you right away, but rather as an aftertaste, but the good kind. Be still my heart.
Plus, it’s been a few weeks since I’ve thrown a dessert at you, so it really was time. If you were wondering how to mix it up at your next get together, here’s your answer (hint: I think these would pair spectacularly well with some chili at…I don’t know…a super bowl party. Just sayin’).
Mexican Hot Chocolate Cupcakes take my favorite vanilla cupcake with regular chocolate frosting and spices it up with chilies for a spicy twist.
By: Chrissy
Ingredients
For the cake:
1 cup butter, unsalted, at room temp
2 cups granulated sugar
3 cups all-purpose flour
4 eggs
1 ½ tsp baking powder
½ tsp salt
2 tsp cinnamon, preferably canela
1 cup whole or 2% milk
1 ½ tsp vanilla, preferably Mexican
For the frosting:
1 cup butter, unsalted, at room temp
½ cup cocoa powder, preferably dark chocolate
¼ cup milk
2 tsp cinnamon
1 tsp cayenne pepper
1 tsp hot chili powder
2 tsp vanilla
2 TB brewed coffee (not granules)
4-5 cups confectioner’s sugar
Directions
Step 1Make the cupcakes: Preheat the oven to 350F.
Step 2Prep two muffin tins with 24 cupcake liners.
Step 3In a stand mixer (or using a hand mixer), cream together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time, and vanilla and beat well.
Step 4Mix together the dry ingredients in a separate bowl. Slowly add the dry to the egg/sugar mixture, alternating with the milk. Mix well.
Step 5Divide into the prepared cupcake tins, filling each about 2/3 of the way, with approximately ¼ cup batter each.
Step 6Bake 20-25 minutes until a cake tester comes out done. Let cool 15 minutes and then move cupcakes to a cooling rack until completely cooled.
Step 7Make the frosting: Beat together the butter and sugar, slowly to avoid a cloud of sugar blowing back in your face.
Step 8Slowly add the cocoa, vanilla, spices, milk and coffee, adding more or less milk depending on how thick or thin you desire it. Frost cupcakes once they are cool.
Thank you, Saturday. It’s been a long week, full of “new parent” things. Now, before you people-parents get all angry, I’m not trying to minimize what you do, but I’ve learned this week that being a pet parent can be a whole lotta stressful, too. […]
So cute! Love the pics.
Thank you dear!
Those look amazing! I always love spicy chocolate, cupcake form sounds good to me 🙂
Thanks! You should definitely give them a try. Or else, just make the frosting and eat it with a spoon 🙂
These are so interesting love them, will have to try them out.
I think you’ll find you’ll be pleasantly surprised. Thanks for stopping by!