Recipes Search-Header
Recipes Search-Header
Cakes & Cupcakes

Mexican Chocolate Cupcake

Mexican-Chocolate-Cupcakes-Web-p7vaix3mvee055wtpeb55rqxxklh5wn31zgy03ql8w

Prep Time: 24 Minutes

Total Time: 39 Minutes

Rating:
Click to rate this post!
[Total: 0 Average: 0]
Share:
Mexican-Chocolate-Cupcakes-Web-p7vaix3mvee055wtpeb55rqxxklh5wn31zgy03ql8w

Ingredients

Cupcakes:

  • 3.15 oz. Mexican chocolate tablet
  • 3/4 C. Crisco® Pure Canola Oil
  • 1 C. granulated sugar
  • 1 lg. egg
  • 2 C. all-purpose flour
  • 1/2 C. unsweetened cocoa powder
  • 1 Tbsp. Clabber Girl® Baking Powder
  • 1/4 tsp. Spice Islands® Cayenne Pepper
  • 3/4 tsp. salt
  • 1 C. strongly brewed hot coffee (preferably Mexican coffee)
  • 1 C. buttermilk

Frosting:

  • 3.15 oz. Mexican chocolate tablet
  • 1/2 C. heavy cream
  • 2 Tbsp. unsalted butter, softened
  • 1/4 tsp. Spice Islands® Pure Vanilla Extract
  • 1/41/3 C. powdered sugar, sifted (depending on desired thickness)
  • 1 Tbsp. unsweetened cocoa powder
  • 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
  • Pinch of salt
  • Fruit for garnish

Directions

Cupcakes: Preheat the oven to 350° F. Line muffin pans with paper baking cups. In a small saucepan, melt chocolate over low heat, stirring constantly. Scrape melted chocolate into a medium bowl and let it cool slightly. Whisk in oil and sugar until smooth, then whisk in egg. In a small bowl, whisk flour, cocoa powder, baking powder, cayenne pepper and salt. Add half of dry ingredients to chocolate mixture along with 1/2 C. of coffee and 1/2 C. of buttermilk; whisk until smooth. Add remaining dry ingredients, coffee and buttermilk; whisk until smooth. Divide batter evenly among the pans. Bake at 350° F. about 15 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

Ganache: Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour cream over the chocolate. Let stand for 2 minutes and stir. Add butter, vanilla extract, powdered sugar, cinnamon, cocoa powder and salt; mix until smooth. Let stand, stirring occasionally until slightly thickened. When cupcakes are cool, drizzle each with ganache and garnish with fruit of your choice.

Notes: Mexican chocolate can be found with the hot drink mixes or in the Latin food aisle.

Mexican Chocolate Cupcake

Mexican-Chocolate-Cupcakes-Web-p7vaix3mvee055wtpeb55rqxxklh5wn31zgy03ql8w

Prep Time: 24 Minutes

Total Time: 39 Minutes

Ingredients

Cupcakes:

  • 3.15 oz. Mexican chocolate tablet
  • 3/4 C. Crisco® Pure Canola Oil
  • 1 C. granulated sugar
  • 1 lg. egg
  • 2 C. all-purpose flour
  • 1/2 C. unsweetened cocoa powder
  • 1 Tbsp. Clabber Girl® Baking Powder
  • 1/4 tsp. Spice Islands® Cayenne Pepper
  • 3/4 tsp. salt
  • 1 C. strongly brewed hot coffee (preferably Mexican coffee)
  • 1 C. buttermilk

Frosting:

  • 3.15 oz. Mexican chocolate tablet
  • 1/2 C. heavy cream
  • 2 Tbsp. unsalted butter, softened
  • 1/4 tsp. Spice Islands® Pure Vanilla Extract
  • 1/41/3 C. powdered sugar, sifted (depending on desired thickness)
  • 1 Tbsp. unsweetened cocoa powder
  • 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
  • Pinch of salt
  • Fruit for garnish

Directions

Cupcakes: Preheat the oven to 350° F. Line muffin pans with paper baking cups. In a small saucepan, melt chocolate over low heat, stirring constantly. Scrape melted chocolate into a medium bowl and let it cool slightly. Whisk in oil and sugar until smooth, then whisk in egg. In a small bowl, whisk flour, cocoa powder, baking powder, cayenne pepper and salt. Add half of dry ingredients to chocolate mixture along with 1/2 C. of coffee and 1/2 C. of buttermilk; whisk until smooth. Add remaining dry ingredients, coffee and buttermilk; whisk until smooth. Divide batter evenly among the pans. Bake at 350° F. about 15 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

Ganache: Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour cream over the chocolate. Let stand for 2 minutes and stir. Add butter, vanilla extract, powdered sugar, cinnamon, cocoa powder and salt; mix until smooth. Let stand, stirring occasionally until slightly thickened. When cupcakes are cool, drizzle each with ganache and garnish with fruit of your choice.

Notes: Mexican chocolate can be found with the hot drink mixes or in the Latin food aisle.

Popular Recipes

Here are other baking recipes we think you might like to try.