Best 5 Mexican Chocolate Cupcakes Recipes
**Indulge in the Richness of Mexican Chocolate Cupcakes: A Culinary Journey of Sweetness and Tradition**
Embark on a tantalizing culinary adventure with our exquisite Mexican chocolate cupcakes. Allow your taste buds to be captivated by the harmonious blend of rich Mexican chocolate and the delicate sweetness of vanilla frosting. These delightful cupcakes are not only a feast for the palate but also a celebration of Mexican culture and heritage. As you dive into the depths of this recipe, you'll discover a symphony of flavors that will leave you craving more. From the moist and tender crumb of the chocolate cake to the velvety smoothness of the vanilla frosting, each bite is a testament to the culinary artistry that has been lovingly crafted. With just a few simple steps, you can create these delectable treats in the comfort of your own kitchen. So, gather your ingredients, preheat your oven, and prepare to embark on a journey of sweetness and tradition with our Mexican chocolate cupcakes.
MEXICAN CHOCOLATE CUPCAKES
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
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 CHOCOLATE-PUDDING-FILLED CUPCAKES
This delicious cupcake recipe is from the How Sweet It Is bakery in New York City.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes about 1 1/2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees with rack set in center. Line 18 standard-size muffin cups with paper liners; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together flour, sugar, baking powder, and salt. Add butter and mix until well incorporated.
- Mix together milk and vanilla in a small bowl. With the mixer running, add milk mixture in three additions, scraping down the sides of the bowl after each addition. Add egg yolks and mix until well combined.
- Fill prepared muffin cups 1/2 full with batter. Transfer to oven and bake until cakes spring back when lightly touched, 15 to 20 minutes. Let cupcakes cool slightly in their tins before transferring to a refrigerator. Refrigerate cupcakes until chilled.
- Using a 1-inch round biscuit cutter, cut a small hole in the center of each cupcake, pushing cutter down about 2/3 of the way and using a twisting motion to release cake; reserve scraps. Fill hole with pudding and cover with scraps to enclose.
- Place buttercream in a pastry bag fitted with a star tip (such as Ateco #822). Pipe frosting in a zigzag pattern across the top of each cupcake. Sprinkle with gold petal dust, if desired. Serve.
MEXICAN HOT CHOCOLATE CUPCAKES (VEGAN)
Rich vegan chocolate cupcakes with a bit of a kick! Yum!
Provided by imaginary.fish
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin lightly or line cups with paper liners.
- Stir flour, sugar, cocoa powder, 1 teaspoon cinnamon, baking soda, 1/2 teaspoon cayenne pepper, and salt in a large bowl. Add water, applesauce, vegetable oil, vanilla extract, and vinegar; mix until batter is smooth.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Transfer to a wire rack and let cool, at least 15 minutes.
- Place chocolate and margarine in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir 1 teaspoon cinnamon and 1/2 teaspoon cayenne pepper into the frosting.
- Spoon frosting over the cupcakes and swirl around to cover the tops.
Nutrition Facts : Calories 209 calories, Carbohydrate 38.7 g, Fat 6.3 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 3 g, Sodium 159.3 mg, Sugar 24 g
RICE FLOUR MEXICAN CHOCOLATE CUPCAKES (GLUTEN FREE)
I altered one of my favorite spicy chocolate cupcake recipes for my friend, who is intolerant of gluten. She loved it! Now I'm sharing it with my Allrecipeeps! Allow cupcakes to cool completely before frosting.
Provided by ilkaisha
Categories World Cuisine Recipes Latin American Mexican
Time 33m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Beat butter and sugar together in the bowl of a stand mixer or using an electric hand mixer on high speed until creamy and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract and mix well.
- Mix rice flour, cocoa powder, baking powder, cinnamon, cayenne pepper, and baking soda into creamed butter mixture and mix on low speed until flour is moistened; increase speed to medium and mix until there are no longer lumps. Reduce mixer speed to low and add milk; mix until batter is well blended. Fill each prepared muffin cup with about 3 tablespoons batter.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 25.9 g, Cholesterol 51.7 mg, Fat 9.2 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 5.4 g, Sodium 82.2 mg, Sugar 8.8 g
MEXICAN CHOCOLATE CUPCAKES
Steps:
- Preheat oven to 350 and place cupcake liners in a cupcake pan. Beat butter and sugar until fluffy. Add eggs one at a time and beat well. Mix dry ingriedients separately, making sure that the cocoa powder and flour are well integrated. On low heat, simmer a wedge of Abuelita hot chocolate in 1/2 cup milk until melted. Let the hot chocolate cool about 15 minutes. Add dry ingriedients, alternating with the hot cocoa. Fill liners about 3/4 full and bake for 20 min, carefully checking oven.
Tips:
- For the best flavor, use high-quality Mexican chocolate.
- If you don't have Mexican chocolate, you can use a combination of semisweet chocolate and ground cinnamon.
- Be sure to cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the dry ingredients until just combined.
- Do not overmix the batter.
- Bake the cupcakes at a moderate temperature (350 degrees F) for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting.
- The cupcakes can be stored airtight at room temperature for up to 3 days.
Conclusion:
These Mexican chocolate cupcakes are a delicious and easy-to-make treat that is perfect for any occasion. The cupcakes are moist and fluffy, with a rich and decadent chocolate flavor. The frosting is light and fluffy, with a hint of cinnamon. These cupcakes are sure to be a hit with everyone who tries them.
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