Mexican Chocolate Cupcakes Recipe

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Mexican Chocolate Cupcakes

Leanne D.

By
@kitchenkaterer

For our taco bar Jessie wanted to make chocolate cake using Mexican chocolate,cinnamon and cayenne,she says she found this recipe in her"bag of tricks"(that's what she called her book of recipes) For once,she let me copy her recipe.This recipe was yellowed and notes added in the margins.Jessie said she hasn't made this cake in over 10 years.
They were very chocolaty with a hint of cinnamon and a hit of cayenne.I'm not a big chocolate fan,but my sons are and they LOVED these! They said they were AWESOME!


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Serves:

24 cupcakes

Method:

Bake

Ingredients

1 tablet ibarra mexican chocolate
2 t. unsweetened cocoa powder
1 3/4 c all purpose flour
1/2 c brown sugar**
1 t. baking powder
1 t. baking soda
1/2 t. cinnamon
1/2 t. salt
1/4 t. cayenne pepper
2/3 c semi-sweet chocolate chips
3/4 c milk
2 eggs
1/2 c vegetable oil
1 t. vanilla

FROSTING:

3 c powdered sugar
1/3 c butter,rm temp
1 t. vanilla
1/8 t. salt
1/4 t cinnamon

Directions Step-By-Step

1
Make the cupcakes: Preheat the oven to 400°F. Line two 12-cup muffin tins with paper liners.
Grind the Mexican chocolate into a fine powder using a mortar and pestle.Combine chocolate powder in a bowl with cocoa powder, flour, sugar, baking powder, baking soda, cinnamon, salt and cayenne.
In another bowl, beat milk, eggs, oil, and vanilla until smooth. Add milk mixture to chocolate mixture and stir until blended. Add chocolate chips.Spoon batter into muffin cups so that cups are half full. Bake for 12 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool in pan before frosting.
2
Make the frosting: Combine confectioners' sugar, butter, vanilla, salt and cinnamon in a bowl. Beat with an electric mixer until fluffy, and smooth
3
** you can use brown sugar or granulated sugar(same amount)

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: Mexican