Mexican Chocolate Cupcakes

Chocolate Cake - Dessert

Being a big fan of Mexican hot chocolate, I just love the slight accent flavor of cinnamon in chocolate. This recipe for chocolate cake evolved with experimentation as I figured out how to achieve a light fluffy cake and infused it with a hint of coffee and cinnamon. Coffee enhances the flavor of cocoa powder, resulting in a more chocolaty cake. Cocoa powder is bitter on its own, with hints of fruit and spice that are detectable when you get a good-quality cocoa. Coffee has these same flavor elements, and a small amount of coffee in the batter will help these cocoa flavors stand out even more than they would on their own. Cinnamon adds another layer of richness that complements the underlying spice flavors in cocoa. Add a dollop of blackberry preserves in the center of the cupcakes.

Brief

Prep 20 mins

Cook: 15 mins

Additional: 25 mins

Total: 1hr

Servings: 12

Yield: 12 cupcakes

Mexican Chocolate Cupcakes

Ingredients

½ cup white sugar

½ cup brown sugar

¼ cup butter

at room temperature

1 egg

1 teaspoon vanilla extract

1 ⅓ cups all-purpose flour

⅔ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

½ teaspoon instant coffee granules

¼ teaspoon salt

¼ teaspoon baking soda

¼ teaspoon ground cinnamon

1 cup milk

1 cup butter

softened

5 cups confectioners' sugar

2 tablespoons milk

½ cup unsweetened cocoa powder

1 teaspoon vanilla extract

Vanilla - Chocolate Powdered Sugar Frosting

Dessert

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

Step 2

Beat white sugar brown sugar and butter together in the bowl of a stand mixer until thoroughly blended and creamy. Add egg; beat well. Mix in 1 teaspoon vanilla extract.

Step 3

Combine flour 2/3 cup cocoa powder baking powder coffee salt baking soda and cinnamon in a second bowl. Blend with a whisk until fluffy and no clumps appear. Alternate adding the flour mixture and 1 cup milk into the butter mixture mixing until just combined. Fill muffin cups 2/3-full of batter.

Step 4

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean 15 to 17 minutes. Move to a wire rack to cool completely at least 25 minutes.

Step 5

Beat butter in the bowl of the stand mixer; add confectioners' sugar 1 cup at a time beating until creamy. Add 2 tablespoons milk; mix until frosting is creamy. Mix in 1/2 cup cocoa powder and 1 teaspoon vanilla extract.

Step 6

Fit a piping bag with a coupler and tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon frosting into the bag. Gather edges and twist together. Pipe frosting onto the cupcakes.

Nutritional Information

Mexican Chocolate Cupcakes

Servings Per Recipe:12

Calories: 529.7

% Daily Value *

Protein: 4.6g 9%

Carbohydrates: 86g 28%

Dietary Fiber: 3.2g 13%

Sugars: 69.8g

Fat: 21.4g 33%

Saturated Fat: 13.3g 66%

Cholesterol: 68.2mg 23%

Vitamin A Iu: 654.6IU 13%

Niacin Equivalents: 2.1mg 16%

Folate: 32mcg 8%

Calcium: 90.1mg 9%

Iron: 2mg 11%

Magnesium: 49.5mg 18%

Potassium: 203.9mg 6%

Sodium: 292.2mg 12%

Thiamin: 0.1mg 13%

Calories From Fat: 192.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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