MEXICAN CHOCOLATE CUPCAKES
Being a big fan of Mexican hot chocolate, I just love the slight accent flavor of cinnamon in chocolate. This recipe for chocolate cake evolved with experimentation as I figured out how to achieve a light fluffy cake and infused it with a hint of coffee and cinnamon. Coffee enhances the flavor of cocoa powder, resulting in a more chocolaty cake. Cocoa powder is bitter on its own, with hints of fruit and spice that are detectable when you get a good-quality cocoa. Coffee has these same flavor elements, and a small amount of coffee in the batter will help these cocoa flavors stand out even more than they would on their own. Cinnamon adds another layer of richness that complements the underlying spice flavors in cocoa. Add a dollop of blackberry preserves in the center of the cupcakes.
Provided by Erin Brocklehurst
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Beat white sugar, brown sugar, and butter together in the bowl of a stand mixer until thoroughly blended and creamy. Add egg; beat well. Mix in 1 teaspoon vanilla extract.
- Combine flour, 2/3 cup cocoa powder, baking powder, coffee, salt, baking soda, and cinnamon in a second bowl. Blend with a whisk until fluffy and no clumps appear. Alternate adding the flour mixture and 1 cup milk into the butter mixture, mixing until just combined. Fill muffin cups 2/3-full of batter.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Move to a wire rack to cool completely, at least 25 minutes.
- Beat butter in the bowl of the stand mixer; add confectioners' sugar, 1 cup at a time, beating until creamy. Add 2 tablespoons milk; mix until frosting is creamy. Mix in 1/2 cup cocoa powder and 1 teaspoon vanilla extract.
- Fit a piping bag with a coupler and tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon frosting into the bag. Gather edges and twist together. Pipe frosting onto the cupcakes.
Nutrition Facts : Calories 529.7 calories, Carbohydrate 86 g, Cholesterol 68.2 mg, Fat 21.4 g, Fiber 3.2 g, Protein 4.6 g, SaturatedFat 13.3 g, Sodium 292.2 mg, Sugar 69.8 g
MEXICAN HOT CHOCOLATE CUP CAKES WITH COCOA WHIPPED CREAM
There's just something about warm spice blended into the sweet taste of chocolate - just divine. The most traditional mixture of cinnamon and chocolate I can think of is Mexican Hot Chocolate. You'll find a ton of different recipes for Mexican Hot Chocolate but in the end the important ingredients are chocolate and some kind of spice (whether it be chili powder, cinnamon or both). From: Food, Wine and Fashion. *EDIT, this recipe has been altered after talking with pammyowl and is good to go.
Provided by Annacia
Categories Dessert
Time 42m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 325 degrees.
- Add sugar, buttermilk and oil to a stand mixer (or large bowl if you're using a hand mixer). Mix well. Add eggs and vanilla extract, mix well.
- In a separate large bowl, sift cake flour, cocoa powder, baking soda, baking powder, cinnamon and salt.
- Add 1/3 of your dry ingredients to the wet ingredients and mix until combined. Pour in your espresso mixture, blend, then continue with two more addition's of the remaining dry ingredients.
- Pour blended batter about 3/4 full into cupcake pans lined with cupcake liners. Bake until the cupcakes have puffed up with a deep brown color, about 25 minutes. Let cool on a baking rack.
- FILLING:.
- While cupcakes are baking, using a double boiler, melt chocolate until completely smooth. Let cool. In a large bowl, mix cooled chocolate and mascarpone cheese until well blended. Scoop mixture into a piping bag.
- With a knife or melon baller, carefully create a hole in the center of each cupcake. Pipe the chocolate mixture into the hole you just created, about 1½ tablespoons of chocolate into each cupcake.
- TOPPING:.
- Mix heavy whipping cream, powdered sugar, cocoa and vanilla in a stand mixer and whip to stiff peaks. Add to a piping bag and pipe over each cupcake in a circular motion.
- Decorate with one or more mini marshmallows and pinch of cinnamon if you like.
Nutrition Facts : Calories 315.9, Fat 16.7, SaturatedFat 5.1, Cholesterol 45, Sodium 212.6, Carbohydrate 40.1, Fiber 2.2, Sugar 18.7, Protein 4.7
More about "mexican hot chocolate cupcakes with cocoa whipped cream recipes"
MEXICAN HOT CHOCOLATE CUPCAKES RECIPE - MASHED
Web Apr 26, 2021 Directions. Preheat your oven to 325 F. Measure out all of your ingredients, and let everything come to room temperature. In one …
From mashed.com
5/5 (56)Calories 460 per servingCategory Dessert
From mashed.com
5/5 (56)Calories 460 per servingCategory Dessert
- Preheat your oven to 325 F. Measure out all of your ingredients, and let everything come to room temperature.
- In one bowl, sift together the cake flour, dark cocoa powder, cayenne pepper, nutmeg, cinnamon, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the granulated sugar, brown sugar, butter, and vanilla extract. Slowly mix in the eggs to the butter/sugar mixture.
MEXICAN HOT CHOCOLATE CUPCAKES | CREATED BY DIANE
Web Feb 28, 2020 In a large mixing bowl whisk the melted butter, oil, sugar, vanilla, and salt together. Mix in the eggs. Add the flour, cinnamon, …
From createdby-diane.com
Reviews 2Category CupcakeServings 12Estimated Reading Time 5 mins
From createdby-diane.com
Reviews 2Category CupcakeServings 12Estimated Reading Time 5 mins
MEXICAN CHOCOLATE CUPCAKES RECIPE - THE LITTLE KITCHEN
Web Jul 23, 2012 Generously spray 8 (6-ounce) oven proof coffee cups or ramekins with no stick cooking spray with flour or grease and flour cups. …
From thelittlekitchen.net
Reviews 41Estimated Reading Time 5 minsServings 8Total Time 40 mins
From thelittlekitchen.net
Reviews 41Estimated Reading Time 5 minsServings 8Total Time 40 mins
HOT COCOA CUPCAKES (W/ HOMEMADE FROSTING)
Web Preheat the oven to 350 and line 24 muffin tins with cupcake liners. Empty the cake mix into a large mixing bowl. Make the cake batter according to the directions on the box, but with a few substitutions -. Use the same …
From somewhatsimple.com
From somewhatsimple.com
MEXICAN HOT CHOCOLATE - ISABEL EATS {EASY MEXICAN …
Web Nov 22, 2018 Instructions. In a medium saucepan over medium-high heat, add milk, cocoa powder, sugar, cinnamon, vanilla extract, chili powder, cayenne pepper (if desired). Mix together with a whisk, add the …
From isabeleats.com
From isabeleats.com
MEXICAN HOT CHOCOLATE CUPCAKES WITH CAYENNE SPICED …
Web Directions. Preheat oven to 350°F. Line a cupcake tin with cupcake liners. Set aside. 1. In a small bowl, whisk together flour, cinnamon, baking soda, salt and cayenne pepper. Set aside. In another small bowl, whisk …
From dixiecrystals.com
From dixiecrystals.com
MEXICAN HOT CHOCOLATE "CUP" CAKES WITH COCOA WHIPPED …
Web Spoon evenly into prepared cups. Mix remaining 1/3 cup granulated sugar and 2 tablespoons cocoa powder in small bowl. Sprinkle evenly over batter. Spoon 2 tablespoons boiling water into each cup. (Do not stir) 3 Bake 15 …
From mccormick.com
From mccormick.com
MEXICAN HOT CHOCOLATE CUPCAKES RECIPE: HOW TO MAKE IT
Web May 17, 2023 Directions Preheat oven to 350°. Line 24 muffin cup with paper liners. In a large bowl, combine cake mix, water, mayonnaise, eggs, cinnamon and cayenne; beat on low speed 30 seconds.
From tasteofhome.com
From tasteofhome.com
MEXICAN HOT COCOA RECIPE - TABLESPOON.COM
Web In chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Cover and refrigerate until ready to serve. In 2-quart saucepan, mix granulated sugar, baking cocoa, …
From tablespoon.com
From tablespoon.com
MEXICAN HOT CHOCOLATE CUPCAKES | THE NOVICE CHEF
Web Jul 28, 2021 Instructions. Preheat oven to 350°F. Line a cupcake tin with cupcake liners. Set aside.1 In a small bowl, whisk together flour, cinnamon, baking soda, salt and …
From thenovicechefblog.com
5/5 (2)Total Time 36 minsCategory DessertsCalories 318 per serving
From thenovicechefblog.com
5/5 (2)Total Time 36 minsCategory DessertsCalories 318 per serving
MEXICAN HOT CHOCOLATE - INSANELY GOOD
Web Feb 20, 2021 Whichever way you heat the milk, you’ll run the risk of burning it. Nothing will ruin a cup of cocoa quicker than burned milk! If heating on the stove, be sure to …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
MEXICAN HOT CHOCOLATE CUP CAKES RECIPE | SCHWARTZ
Web Add the remaining 2 tbs cocoa powder and the seeds from the Vanilla Pod, beat until stiff peaks form. 3 Pre-heat the oven to 180°C, 350°F, Gas Mark 4. 4 Mix the flour, 125g …
From schwartz.co.uk
From schwartz.co.uk
MEXICAN HOT CHOCOLATE - SIMPLY SCRATCH
Web Jan 2, 2014 MAKE THE MEXICAN HOT COCOA: In a medium saucepan add the sugar, unsweetened cocoa powder, spices, salt and water. Bring to a boil, whisking until the …
From simplyscratch.com
From simplyscratch.com
MEXICAN HOT CHOCOLATE "CUP" CAKES WITH COCOA WHIPPED CREAM
Web Mexican Hot Chocolate "Cup" Cakes. Preheat oven to 350°F. Generously spray 8 (6-ounce) oven proof coffee cups or ramekins with no stick cooking spray with flour or …
From savemart.com
From savemart.com
MEXICAN HOT CHOCOLATE CUPCAKE RECIPE - SLAP DASH MOM
Web Jan 10, 2013 Combine heavy cream, cocoa and powdered sugar. Mix on high for 1-2 minutes, or until soft peaks have formed. Add in vanilla extract, cinnamon, and cayenne …
From slapdashmom.com
From slapdashmom.com
MEXICAN HOT CHOCOLATE “CUP” CAKES WITH COCOA WHIPPED CREAM …
Web Beat cream and confectioners' sugar in large bowl with electric mixer on high speed until soft peaks form. Add remaining 2 tablespoons cocoa powder and 1 teaspoon vanilla; …
From foodreference.com
From foodreference.com
MEXICAN HOT CHOCOLATE CUPCAKE: AN EASIEST RECIPE
Web Oct 6, 2018 First of all preheat the oven at 350 degrees F. Take a large mixing bowl and place the all-purpose flour, sugar, cake flour, cocoa, baking soda, baking powder and …
From recipedev.com
From recipedev.com
MEXICAN HOT CHOCOLATE CUPCAKES WITH WHIPPED CREAM (VEGAN)
Web Aug 21, 2021 In a separate bowl, sift together, flour, cocoa powder, spices, baking soda and powder, and salt. Add in two batches to the wet ingredients and beat until no lumps …
From hercupofjoy.com
From hercupofjoy.com
MEXICAN HOT CHOCOLATE WITH COCONUT WHIPPED CREAM - MINIMALIST …
Web Nov 10, 2012 Open the can and scoop the top layer of cream into a chilled mixing bowl. Whip on medium-high until soft peaks form. (Add a dash of the remaining coconut liquid …
From minimalistbaker.com
From minimalistbaker.com
BEST MEXICAN HOT CHOCOLATE RECIPE - HOW TO MAKE VEGAN …
Web Nov 5, 2010 Mexican Hot Chocolate Cupcake. Heat oven to 350 degrees F and line muffin pan with paper or foil liners. Whisk together the milk and vinegar in a large bowl, …
From food52.com
From food52.com
You'll also love
Related Search