Best 4 Mexican Hot Cocoa Cupcakes Recipes
Indulge in the tantalizing flavors of Mexican Hot Cocoa Cupcakes, a delightful fusion of classic cocoa indulgence and Mexican spices. These cupcakes are a perfect blend of rich chocolate and warm, aromatic spices, capturing the essence of a cozy Mexican hot cocoa in cupcake form.
The moist chocolate cupcakes are infused with a blend of chili powder, cinnamon, and a touch of cayenne pepper, creating a subtle yet noticeable warmth that complements the sweetness of the chocolate. Topped with a creamy Mexican chocolate ganache, each cupcake is a harmonious balance of sweet, spicy, and chocolatey goodness.
These cupcakes are not just limited to the basic combination of chocolate and spices. The article offers various recipe variations that cater to different preferences and dietary restrictions. For those who prefer a milder spice level, a suggestion to reduce the amount of chili powder is provided. Additionally, there's an option to incorporate a hint of coffee flavor by adding instant coffee powder to the batter, creating a mocha-inspired twist.
For those with gluten sensitivity, a gluten-free version of the cupcakes is available, ensuring that everyone can enjoy these delectable treats. And to cater to vegan preferences, a dairy-free variation using almond milk and vegan butter is also included.
With step-by-step instructions and precise measurements, the recipes in this article ensure that even novice bakers can successfully create these Mexican Hot Cocoa Cupcakes. Detailed descriptions guide you through each step, from preparing the batter and baking the cupcakes to making the ganache and assembling the final product.
Whether you're a seasoned baker or just starting out, these Mexican Hot Cocoa Cupcakes are sure to impress your taste buds and become a favorite indulgence. Dive into the warmth and flavor of these unique cupcakes, and let your taste buds experience the fusion of Mexican spices and chocolatey goodness.
DOUBLE FEATURE CUPCAKES WITH MEXICAN HOT CHOCOLATE FROSTING
Provided by Ingrid Hoffmann
Categories dessert
Time 40m
Yield approximately about 12 cupcakes
Number Of Ingredients 18
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.
DOUBLE FEATURE CUPCAKES WITH MEXICAN HOT CHOCOLATE FROSTING
Provided by Ingrid Hoffmann
Categories dessert
Time 40m
Yield approximately about 12 cupcakes
Number Of Ingredients 19
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.
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 HOT COCOA CUPCAKES
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
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
Tips:
- Use high-quality cocoa powder: The quality of the cocoa powder you use will greatly impact the flavor of your cupcakes. Look for a cocoa powder that is labeled "unsweetened" and has a deep, rich color.
- Don't overmix the batter: Overmixing the batter will make the cupcakes tough. Mix just until the ingredients are combined.
- Bake the cupcakes at a high temperature for a short time: This will help the cupcakes rise and prevent them from becoming dry.
- Let the cupcakes cool completely before frosting them: This will help the frosting set properly.
- Use a Mexican chocolate frosting: A Mexican chocolate frosting will complement the flavors of the cupcakes perfectly. You can find a recipe for Mexican chocolate frosting online or in a cookbook.
Conclusion:
Mexican hot cocoa cupcakes are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. The cupcakes are moist and chocolatey, with a hint of spice from the Mexican cocoa powder. The frosting is rich and creamy, with a deep chocolate flavor. These cupcakes are sure to be a hit at your next party or gathering.
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