Mexican Chocolate Cupcakes Recipe

Chocolate with a bit of spicyness…yes please!  Today we celebrate another Cupcake Saturday! I hope you all are loving these cupcake recipes as much as we are! There is just something so fantastic about kicking off the weekend with a new cupcake flavor. I love it!  This Mexican Chocolate Cupcakes Recipe is the perfect combination of chocolate with a bit of a kick. Not too crazy but enough that you know it is there.

This year is all about cupcake recipes! From sweet to tangy we are sharing a new recipe every week!

Mexican Chocolate Cupcakes Recipe

Cupcake Ingredients:

2 C flour
2/3 C baking cocoa
1 1/4 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp cayenne pepper
3/4 C milk
1/2 C half & half
1/2 C vegetable oil
1 tsp vanilla
3 eggs

Recipe:

-Preheat oven to 350 degrees.
-Line a cupcake pan with paper liners.
-In a large mixing bowl ADD the following: flour, cocoa, baking soda, salt, cinnamon, cayenne pepper, vanilla, eggs, vegetable oil, milk and half and half.
-Mix on low for 30 seconds.
-Mix on high for 2 minutes.
-Fill paper-lined cupcake tins 3/4 full.
-Bake at 350 degrees for 15-18 minutes or until a toothpick comes out clean.
-Allow cooling for 5-10 minutes.

Frosting Ingredients:

1 C sweet cream
4+ C powder sugar
2 TBSP heavy whipping cream

Recipe:

-Add sweet cream and powder sugar in a large mixing bowl.
-Mix on high until sweet cream and powder sugar is thoroughly mixed.
-Be patient!
-Continue to mix the sweet cream and powder sugar.
– This may take a few or several minutes.
-If it does not mix add the heavy whipping cream.  (Again remember to be patient with the sweet cream and powder sugar.)
-Check to see if the frosting can form and keep a stiff peak.
-If not add more powder sugar and mix until it can form and keep that stiff peak.
-Using a pastry bag and a large tip frost the cooled cupcakes.
-Sprinkle cinnamon on top of the freshly frosted cupcakes.

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Mexican Chocolate Cupcakes Recipe

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Author: Tammilee Tips

Ingredients

• Cupcake Ingredients:
• 2 C flour
• 2/3 C baking cocoa
• 1 1/4 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 1/2 tsp cayenne pepper
• 3/4 C milk
• 1/2 C half & half
• 1/2 C vegetable oil
• 1 tsp vanilla
• 3 eggs
• Frosting Ingredients:
• 1 C sweet cream
• 4 + C powder sugar
• 2 TBSP heavy whipping cream

Instructions

• -Preheat oven to 350 degrees.
• -Line a cupcake pan with paper liners.
• -In a large mixing bowl ADD the following: flour, cocoa, baking soda, salt, cinnamon, cayenne pepper, vanilla, eggs, vegetable oil, milk and half and half.
• -Mix on low for 30 seconds.
• -Mix on high for 2 minutes.
• -Fill paper lined cupcake tins 3/4 full.
• -Bake at 350 degrees for 15-18 minutes or until a toothpick comes out clean.
• -Allow to cool for 5-10 minutes
• Frosting Recipe:
• -Add sweet cream and powder sugar in a large mixing bowl.
• -Mix on high until sweet cream and powder sugar is thoroughly mixed.
• -Be patient!
• -Continue to mix the sweet cream and powder sugar.
• – This may take a few or several minutes.
• -If it does not mix add the heavy whipping cream. (Again remember to be patient with the sweet cream and powder sugar.)
• -Check to see if the frosting can form and keep a stiff peak.
• -If not add more powder sugar and mix until it can form and keep that stiff peak.
• -Using a pastry bag and a large tip frost the cooled cupcakes.
• -Sprinkle cinnamon on top of the freshly frosted cupcakes.

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