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Mexican Chocolate Cupcakes
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Indulgent Mexican hot chocolate cupcakes with rich cocoa and a hint of coffee, topped with warm cinnamon spice.
Ingredients:
  • 0.5 cup white sugar
  • 0.5 cup brown sugar
  • 0.25 cup butter, at room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1.3333333730698 cups all-purpose flour
  • 0.66666668653488 cup unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon instant coffee granules
  • 0.25 teaspoon salt
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon ground cinnamon
  • 1 cup milk
  • 1 cup butter, softened
  • 5 cups confectioners' sugar
  • 2 tablespoons milk
  • 0.5 cup unsweetened cocoa powder
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a 12-cup muffin tin with paper liners.
  • Cream together white sugar, brown sugar, and butter in a stand mixer until smooth. Add egg and beat until well combined. Stir in 1 teaspoon of vanilla extract.
  • In a second bowl, whisk together flour, 2/3 cup cocoa powder, baking powder, coffee, salt, baking soda, and cinnamon until smooth. Alternately add the flour mixture and 1 cup milk to the butter mixture, mixing until just combined. Fill muffin cups 2/3 full with batter.
  • Bake in the preheated oven for 15 to 17 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool on a wire rack for at least 25 minutes before serving.
  • In the bowl of a stand mixer, cream butter and gradually add confectioners' sugar until creamy. Pour in 2 tablespoons milk and mix until smooth. Fold in cocoa powder and vanilla extract.
  • Prepare a piping bag by attaching a coupler and tip. Place the piping bag in a tall glass and fold the edges over the rim. Fill the bag with frosting, twist the top closed, and use to frost cupcakes.

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