Mexican Chocolate Cupcakes
Try this Mexican Chocolate Cupcakes recipe, or contribute your own.
Try this Mexican Chocolate Cupcakes recipe, or contribute your own.
- 1/2 cup vegetable oil
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- pinch of salt
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 2 large eggs room temperature
- 1 stick unsalted butter room temperature
- 3 1/2 cups powdered sugar
- 5 oz dark or semisweet chocolate
- 1/3 updutch processed cocoa powder
- 3/4 cup hot brewed coffee
- 3/4 cup granulated dixie crystals sugar
- 12 small gingersnaps
- marshmallow (i used the recipe for homemade marshm
- 5 oz semisweet chocolate
- candy bones (optional)
- 1/3 updutch processed cocoa
- 1/4 teaspoon, plus 1/8 teaspoon cayenne pepper
- 4 - 5 tablespoons heavy cream
- Carbohydrate 22.2394169946457 g
- Cholesterol 111.08125 mg
- Fat 27.4119688685104 g
- Fiber 0.994886900099045 g
- Protein 3.55043998856785 g
- Saturated Fat 12.8252994521499 g
- Serving Size 1 1 cupcake (98g)
- Sodium 192.687825490841 mg
- Sugar 21.2445300945466 g
- Trans Fat 1.61421935338366 g
- Calories 338 calories
Step-by-step
- Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners.
- Mix together the chocolate, cocoa powder, and hot coffee together and stir until the chocolate is completely melted and the ingredients are well combined. Set aside to cool.
- In a separate bowl, mix together the flour, sugar, salt, and baking soda together and set aside.
- Add the oil and eggs to the chocolate mixture and whisk until well combined.
- Stir the chocolate mixture into the flour mixture and mix until combined and there are no lumps. Do not overmix.
- Pour the batter into the cupcake liners and bake for 18 - 20 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool completely.
- Make the hats. Lay out the ginger snaps spaced evenly apart. Fill a piping bag fitted with a large round tip with unset marshmallow. Pipe kisses on top of the gingersnaps. Allow the marshmallow to set for at least an hour or two.
- Melt the chocolate for the hats and dip each into the chocolate. Shake off any excess. Leave on a parchment sheet to dry. Once dry, add a drop of chocolate to the hat and adhere a candy bone to it if desired.
- Make the buttercream. Whip the butter until soft and creamy. Add the cocoa powder, cinnamon, cayenne pepper, and salt to the butter and mix well. The mixture will look dry and crumbly. Add the powdered sugar one cup at a time and mix well between each cup. Keep mixing the buttercream and drizzle in the heavy cream until the buttercream reaches a smooth, creamy consistency.
- Fit a piping bag with a large round tip, then fill with the buttercream.
- Pipe the buttercream onto the cupcakes. Top with the witch hats.
My Unexpected Love Affair with Mexican Chocolate Cupcakes
It all started with a craving. A deep, insatiable craving for something rich, decadent, and subtly spicy. I wasn't even sure what I wanted, just a feeling, a whisper in my soul urging me towards something chocolatey, something… different. Then, I stumbled upon a recipe: Mexican Chocolate Cupcakes. The name alone promised an adventure, a delicious departure from my usual baking routine.
The initial apprehension was there, naturally. I'm a busy woman – a working mom, always juggling deadlines, errands, and school pick-ups. Baking, usually, feels like a luxury I can't afford. But something about these cupcakes, about the intriguing blend of rich chocolate and subtle warmth of spices, called to me. I had to try. And so, I did.
The process itself was surprisingly therapeutic. The rhythmic whisking, the gentle folding of ingredients, the intoxicating aroma of melting chocolate and cinnamon – it was a mini-meditation session, a brief escape from the chaos of daily life. The kitchen, usually a source of stress (burnt dinners, anyone?), transformed into a sanctuary. I even caught myself humming along to my favorite playlist while patiently waiting for the cupcakes to bake.
And then came the moment of truth: the first bite. Oh my goodness. The texture was perfect – moist, tender, and not overly sweet. The deep, dark chocolate flavor was beautifully complemented by the subtle warmth of cinnamon and a playful hint of cayenne pepper. It was a symphony of flavors, a perfectly balanced dance of sweetness and spice. The creamy buttercream frosting, rich with cocoa, added another layer of indulgence.
These weren't just cupcakes; they were a culinary revelation. They were a reminder that even amidst the whirlwind of everyday life, there's always room for moments of joy, moments of self-care, and moments of pure, unadulterated deliciousness. Making these cupcakes wasn't just about the end result, it was about the process itself. It was about taking a pause, slowing down, and indulging in the simple pleasure of creating something beautiful and delicious. This recipe became more than just a set of instructions; it became a ritual, a cherished part of my routine.
Since then, Mexican Chocolate Cupcakes have become a regular fixture in my home. They've been shared with friends, family, and even colleagues (to much delight, I might add). They've brought smiles to faces, sparked conversations, and cemented their place as a firm favorite. And honestly? Knowing I can whip up a batch of these heavenly treats whenever the mood strikes? Well, it’s become one of the most satisfying things about being a homemaker.
If you’re looking for a baking project that’s both rewarding and delicious, I highly recommend giving these Mexican Chocolate Cupcakes a try. Be warned though, they’re incredibly addictive! You might just find yourself baking them again and again, as I have.
But beyond the deliciousness, beyond the therapeutic baking experience, this recipe has also shown me something else: the power of simple pleasures. The power of finding joy in the everyday, the power of taking time for oneself, even if it's just for a few precious hours in the kitchen. And sometimes, the most extraordinary things are found in the most unexpected places – a testament to the magic of a simple cupcake.
