Mexican Chocolate Cupcakes Recipe
Author: Tammilee
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
  1. -Preheat oven to 350 degrees.
  2. -Line a cupcake pan with paper liners.
  3. -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.
  4. -Mix on low for 30 seconds.
  5. -Mix on high for 2 minutes.
  6. -Fill paper lined cupcake tins 3/4 full.
  7. -Bake at 350 degrees for 15-18 minutes or until a toothpick comes out clean.
  8. -Allow to cool for 5-10 minutes
  9. Frosting Recipe:
  10. -Add sweet cream and powder sugar in a large mixing bowl.
  11. -Mix on high until sweet cream and powder sugar is thoroughly mixed.
  12. -Be patient!
  13. -Continue to mix the sweet cream and powder sugar.
  14. – This may take a few or several minutes.
  15. -If it does not mix add the heavy whipping cream. (Again remember to be patient with the sweet cream and powder sugar.)
  16. -Check to see if the frosting can form and keep a stiff peak.
  17. -If not add more powder sugar and mix until it can form and keep that stiff peak.
  18. -Using a pastry bag and a large tip frost the cooled cupcakes.
  19. -Sprinkle cinnamon on top of the freshly frosted cupcakes.