Double Feature Cupcakes With Mexican Hot Chocolate Frosting Recipes

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MEXICAN CHOCOLATE CUPCAKES



Mexican Chocolate Cupcakes image

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.

Provided by Erin Brocklehurst

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 12

Number Of Ingredients 18

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

Steps:

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

Nutrition Facts : Calories 529.7 calories, Carbohydrate 86 g, Cholesterol 68.2 mg, Fat 21.4 g, Fiber 3.2 g, Protein 4.6 g, SaturatedFat 13.3 g, Sodium 292.2 mg, Sugar 69.8 g

MEXICAN HOT COCOA CUPCAKES



Mexican Hot Cocoa Cupcakes image

Betty Crocker™ Super Moist™ devil's food cake mix is spiced up with a touch of cinnamon.

Provided by Stephanie Wise

Categories     Dessert

Time 1h10m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ devil's food cake mix
2 teaspoons ground cinnamon
1 1/4 cups milk
1/2 cup vegetable oil
1 teaspoon vanilla
3 eggs
1 container Betty Crocker™ Rich & Creamy vanilla frosting
Additional ground cinnamon for garnish

Steps:

  • Heat oven as directed on box. Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat cake mix, 2 teaspoons cinnamon, the milk, oil, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes. Divide batter evenly among muffin cups, filling each about two-thirds full.
  • Bake cupcakes and cool completely as directed on box.
  • Frost cooled cupcakes with vanilla frosting. Sprinkle with additional cinnamon.

Nutrition Facts : ServingSize 1 Serving

DOUBLE FEATURE CUPCAKES WITH MEXICAN HOT CHOCOLATE FROSTING



Double Feature Cupcakes with Mexican Hot Chocolate Frosting image

Provided by Ingrid Hoffmann

Categories     dessert

Time 40m

Yield approximately about 12 cupcakes

Number Of Ingredients 19

1/2 cup milk chocolate chips
1 cup (2 sticks) unsalted butter
1 teaspoon vanilla extract
1 cup sugar
3 large eggs
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
12 peanut butter cups
1 (8-ounce) package cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
3 ounces unsweetened chocolate, melted
12 mini peanut butter cups

Steps:

  • Preheat the oven to 350 degrees F. Line a standard cupcake pan with liners.
  • To prepare the cupcake batter: In a large heat resistant bowl, combine the chocolate and butter over a pot of simmering water, without letting the bottom touch the water. Stir gently until melted and well combined. You may use a microwave, if preferable.
  • Remove chocolate from heat and stir in the vanilla. Add the sugar. Beat with a handheld electric mixture until smooth and combined, about 3 minutes. Add the eggs, 1 at a time, mixing for 20 seconds between each egg to incorporate.
  • In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Mix until well blended.
  • Using ladle or small measuring cup, fill the cupcake cups 2/3 of the way full. Place a peanut butter cup in the center of each cup and press down slightly. Bake until the cupcakes are firm to the touch about 20 minutes.
  • To prepare the frosting: Using a handheld electric beater, cream the cream cheese and butter together thoroughly. Add the chili power and cinnamon, mixing to incorporate. Add the salt, vanilla, and confectioners' sugar. Finally, mix in the melted chocolate and blend thoroughly until smooth. If additional thickening is needed, add more sifted confectioners' sugar, a little at a time, until a spreadable consistency is reached.

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