Mexican Chocolate Cupcakes

Vegetarian Mexican Chocolate Cupcakes Recipe

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 22 minutes | Servings: 10 |

Vegetarian diet

Introduction

Mexican Chocolate Cupcakes are a delicious and unique twist on traditional chocolate cupcakes. These cupcakes are infused with warm spices like cinnamon and topped with a rich chocolate icing. They are perfect for any occasion, from birthday parties to holiday gatherings.

History

Mexican Chocolate Cupcakes are inspired by the traditional Mexican hot chocolate, which is made with cinnamon and other spices. The combination of chocolate and warm spices creates a rich and flavorful cupcake that is sure to impress your guests.

Ingredients

Cupcakes
0.5 cup unsalted butter
0.5 cup granulated sugar
2 large eggs
0.5 cup self-rising flour
Pinch of salt
1 tbsp Dutch-processed cocoa (optional)
0.25 tsp ground cinnamon (optional)
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chocolate Icing
0.5 cup unsalted butter
1 cup powdered sugar
2 tbsp Dutch-processed cocoa (sifted if lumpy)
0.5 to 1 tbsp whole milk
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Decorations
11 small packages of fruit leather for flowers and butterflies
70 small jellybeans for flowers and butterflies

How to prepare

1. Preheat the oven to 350°F (177°C). Line 10 cupcake cups with paper liners and set them aside.
2. To make the cupcakes, cream the butter and sugar using an electric mixer. Beat in the eggs one at a time. Sift together the flour, salt, cocoa (if using), and cinnamon (if using). Stir the dry ingredients into the butter mixture until evenly blended. Divide the batter among the cupcake cups. Bake for about 22 minutes or until the tops spring back when gently pressed.
3. Meanwhile, to make the chocolate icing, cream the butter until fluffy. Beat in the sugar and cocoa until smooth. Blend in the milk until the icing reaches a spreading consistency.

Variations

Add a pinch of cayenne pepper for a spicy kick.
Top the cupcakes with chopped nuts or shredded coconut for added texture.
Use dark chocolate cocoa powder for a richer flavor.

Cooking Tips & Tricks

Make sure to cream the butter and sugar until light and fluffy to ensure a tender cupcake.

- Be careful not to overmix the batter, as this can result in a tough cupcake.

- Use high-quality cocoa powder for the best flavor.

- Allow the cupcakes to cool completely before icing to prevent the icing from melting.

Serving Suggestions

Serve Mexican Chocolate Cupcakes with a glass of cold milk or a scoop of vanilla ice cream for a decadent dessert.

Cooking Techniques

Creaming the butter and sugar together until light and fluffy is essential for a tender cupcake. Be sure to follow the recipe instructions carefully for best results.

Ingredient Substitutions

You can use regular cocoa powder instead of Dutch-processed cocoa.

- If you don't have self-rising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to every cup of all-purpose flour.

Make Ahead Tips

You can bake the cupcakes ahead of time and store them in an airtight container at room temperature for up to 2 days. Ice the cupcakes just before serving for the best taste and texture.

Presentation Ideas

Decorate the cupcakes with fruit leather flowers and jellybean butterflies for a fun and festive touch. You can also sprinkle them with cinnamon sugar or cocoa powder for added flair.

Pairing Recommendations

Mexican Chocolate Cupcakes pair well with a cup of hot coffee or a glass of red wine for a sophisticated dessert experience.

Storage and Reheating Instructions

Store leftover cupcakes in an airtight container at room temperature for up to 3 days. To reheat, microwave the cupcakes for 10-15 seconds or until warm.

Nutrition Information

Calories per serving

Each cupcake contains approximately 220 calories.

Carbohydrates

Each cupcake contains approximately 25 grams of carbohydrates.

Fats

Each cupcake contains approximately 12 grams of fat.

Proteins

Each cupcake contains approximately 2 grams of protein.

Vitamins and minerals

Mexican Chocolate Cupcakes are a good source of iron and calcium.

Alergens

Mexican Chocolate Cupcakes contain dairy and eggs.

Summary

Mexican Chocolate Cupcakes are a delicious treat that is relatively high in calories and fat. They are best enjoyed in moderation as part of a balanced diet.

Summary

Mexican Chocolate Cupcakes are a delicious and unique dessert that is sure to impress your guests. With warm spices and a rich chocolate icing, these cupcakes are perfect for any occasion. Enjoy them with a glass of milk or a scoop of ice cream for a decadent treat.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. I had always loved Mexican chocolate with its rich, warm flavors of cinnamon and spicy chili. So when I stumbled upon a recipe for Mexican Chocolate Cupcakes in an old cookbook at a flea market, I knew I had to try it.

The recipe seemed simple enough, just a basic chocolate cupcake with a hint of cinnamon and chili powder added to the batter. But what really intrigued me was the frosting. It called for a mix of Mexican chocolate, butter, and powdered sugar, creating a decadent and spicy topping for the cupcakes.

I had never made Mexican chocolate cupcakes before, but I was eager to give it a try. I purchased all the necessary ingredients and set to work in my kitchen, following the recipe step by step. As I mixed the batter, the warm aroma of cinnamon and chili filled the air, making my mouth water in anticipation.

After the cupcakes had cooled, I began preparing the frosting. I melted the Mexican chocolate in a saucepan, stirring in the butter and powdered sugar until it was smooth and creamy. The mixture was rich and indulgent, with a subtle kick from the chili powder that lingered on my tongue.

As I frosted the cupcakes, I couldn't resist sneaking a taste of the frosting. It was everything I had hoped for - sweet, spicy, and utterly delicious. I knew I had stumbled upon a new favorite recipe, one that would surely become a staple in my baking repertoire.

I brought a batch of the Mexican Chocolate Cupcakes to a family gathering that weekend, eager to share my newfound recipe with my loved ones. As soon as they took their first bite, their eyes lit up with delight. They couldn't get enough of the cupcakes, praising the unique and complex flavors that danced on their taste buds.

From that day on, Mexican Chocolate Cupcakes became a regular treat in my household. I made them for birthdays, holidays, and any occasion that called for a special dessert. Each time I baked them, I tweaked the recipe slightly, adding a touch more cinnamon here, a dash more chili powder there, until I had perfected it to my liking.

Over the years, I shared the recipe with friends and neighbors, all of whom marveled at the bold and unexpected flavors of the cupcakes. They couldn't believe that such a simple recipe could yield such a scrumptious result. And I couldn't help but feel a sense of pride knowing that I had stumbled upon a gem of a recipe that had quickly become a crowd favorite.

As I grew older, I began to pass down the recipe for Mexican Chocolate Cupcakes to my grandchildren, eager to impart my love for baking and my passion for trying new flavors. I taught them the importance of patience and precision in the kitchen, showing them how a little bit of spice and a whole lot of love could transform a basic cupcake into a culinary masterpiece.

And now, as I sit here reflecting on the countless batches of Mexican Chocolate Cupcakes I have baked over the years, I am filled with gratitude for the recipe that brought me so much joy and satisfaction. It may have been a chance discovery in an old cookbook, but it has become a cherished tradition in my family, one that I hope will be passed down for generations to come.