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Mexican Hot Chocolate Cupcakes

By Eat More Chocolate Team      

August 17, 2015

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Imagine the sweetly spicy goodness of Mexican Hot Chocolate condensed down into a light and fluffy cupcake. This baby packs a punch!

  • Prep: 20 mins
  • Cook: 20 mins
  • 20 mins

    20 mins

    40 mins

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Directions

Preheat oven to 350°F. Line a cupcake tin with cupcake liners. Set aside.

In a small bowl, whisk together flour, cinnamon, baking soda, salt and cayenne pepper. Set aside. In another small bowl, whisk together hot water and cocoa powder. Set aside.

In a stand mixer, cream together butter and granulated sugar until light and fluffy, about 2 minutes. Add egg, vegetable oil and vanilla extract, mixing until combined. Then mix in flour mixture, alternating with water mixture, mixing until there are no lumps.

Spoon batter into prepared tin, filling 3/4 full. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.

Remove from pan and let cool completely on a wire rack.

In bowl of a stand mixer, combine the heavy whipping cream and powdered sugar. Using whisk attachment, mix on high for 1-2 minutes, or until soft peaks have formed.

Add vanilla extract, cinnamon and cayenne pepper and beat for about a minute longer, or until stiff peaks have formed.

Transfer whipped cream to a piping bag and pipe onto cooled cupcakes. Sprinkle tops with shaved chocolate and serve immediately.

Ingredients

Cupcakes

1 cup all-purpose flour

1 teaspoon cinnamon

3/4 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/2 cup hot water

1/3 cup cocoa powder

6 tablespoons butter, room temperature

3/4 cup Extra Fine Granulated Sugar

1 large egg

1/4 cup vegetable oil

1 teaspoon vanilla extract

Spicy Whipped Cream Frosting

1 cup heavy whipping cream

1/4 cup Confectioners Powdered Sugar

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/8 teaspoon cayenne pepper

Shaved chocolate, for decoration

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