DOUBLE FEATURE CUPCAKES WITH MEXICAN HOT CHOCOLATE FROSTING
Provided by Ingrid Hoffmann
Categories dessert
Time 40m
Yield approximately about 12 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Line a standard cupcake pan with liners.
- To prepare the cupcake batter: In a large heat resistant bowl, combine the chocolate and butter over a pot of simmering water, without letting the bottom touch the water. Stir gently until melted and well combined. You may use a microwave, if preferable.
- Remove chocolate from heat and stir in the vanilla. Add the sugar. Beat with a handheld electric mixture until smooth and combined, about 3 minutes. Add the eggs, 1 at a time, mixing for 20 seconds between each egg to incorporate.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Mix until well blended.
- Using ladle or small measuring cup, fill the cupcake cups 2/3 of the way full. Place a peanut butter cup in the center of each cup and press down slightly. Bake until the cupcakes are firm to the touch about 20 minutes.
- To prepare the frosting: Using a handheld electric beater, cream the cream cheese and butter together thoroughly. Add the chili power and cinnamon, mixing to incorporate. Add the salt, vanilla, and confectioners' sugar. Finally, mix in the melted chocolate and blend thoroughly until smooth. If additional thickening is needed, add more sifted confectioners' sugar, a little at a time, until a spreadable consistency is reached.
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 COCOA CUPCAKES
Betty Crocker™ Super Moist™ devil's food cake mix is spiced up with a touch of cinnamon.
Provided by Stephanie Wise
Categories Dessert
Time 1h10m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven as directed on box. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, 2 teaspoons cinnamon, the milk, oil, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes. Divide batter evenly among muffin cups, filling each about two-thirds full.
- Bake cupcakes and cool completely as directed on box.
- Frost cooled cupcakes with vanilla frosting. Sprinkle with additional cinnamon.
Nutrition Facts : ServingSize 1 Serving
DOUBLE FEATURE CUPCAKES WITH MEXICAN HOT CHOCOLATE FROSTING
Provided by Ingrid Hoffmann
Categories dessert
Time 40m
Yield approximately about 12 cupcakes
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Line a standard cupcake pan with liners.
- To prepare the cupcake batter: In a large heat resistant bowl, combine the chocolate and butter over a pot of simmering water, without letting the bottom touch the water. Stir gently until melted and well combined. You may use a microwave, if preferable.
- Remove chocolate from heat and stir in the vanilla. Add the sugar. Beat with a handheld electric mixture until smooth and combined, about 3 minutes. Add the eggs, 1 at a time, mixing for 20 seconds between each egg to incorporate.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Mix until well blended.
- Using ladle or small measuring cup, fill the cupcake cups 2/3 of the way full. Place a peanut butter cup in the center of each cup and press down slightly. Bake until the cupcakes are firm to the touch about 20 minutes.
- To prepare the frosting: Using a handheld electric beater, cream the cream cheese and butter together thoroughly. Add the chili power and cinnamon, mixing to incorporate. Add the salt, vanilla, and confectioners' sugar. Finally, mix in the melted chocolate and blend thoroughly until smooth. If additional thickening is needed, add more sifted confectioners' sugar, a little at a time, until a spreadable consistency is reached.
MEXICAN-INSPIRED CHOCOLATE CUPCAKES RECIPE BY TASTY
Feel the love in these Mexican-Inspired Chocolate Cupcakes ❤️ Don't miss Sam Claflin in Book of Love, available now on Amazon Prime Video. https://amzn.to/3GXQYwF
Provided by Kyle Richmond
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 18
Steps:
- Preheat your oven to 350 degrees. Begin by making your cupcakes. In a mixing bowl, whisk together the flour, cocoa powder, cinnamon, baking powder, and salt to evenly combine. In a separate bowl, whisk together the eggs, sugar, oil, buttermilk, tamarind, and vanilla extract to evenly combine. Then, add the dry ingredients to the wet bowl and whisk just until the mixture comes together evenly. Fold in the chopped chocolate, then divide the mixture evenly amongst 12 paper-lined muffin tins. Place the filled baking cups into muffin tins or onto a sheet tray, then place in the oven to bake for 19 - 21 minutes, or until a sharp knife comes out clean when testing the cupcake. Remove cooked cupcakes and allow them to cool completely.
- While the cupcakes cool, make your meringue. In a heatproof bowl, whisk the egg whites, sugar, and cream of tartar together evenly. Place the bowl over a pot of gently simmering water and whisk well for 2 minutes to fully dissolve the sugar into the mixture. Remove from the heat then start to whip the egg white mixture. Using a hand mixer (or transfer to a stand mixer with the whisk attachment) whisk the egg white mixture on high for 9 - 10 minutes, or until glossy and stiff peaks form. Transfer the whipped meringue to a piping bag fitted with your choice of shaped tip. When the cupcakes have cooled, begin piping your cupcakes. Garnish with extra shaved chocolate on top, freshly grated cinnamon, and some red or green sprinkles. Enjoy!
Nutrition Facts : Calories 285 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, Sugar 23 grams
MEXICAN HOT CHOCOLATE WITH COCONUT WHIPPED CREAM
Sweet and slightly spiced Mexican Hot Chocolate with a cool, creamy dollop of coconut whipped cream. I have included the recipe for coconut whipped cream. It's really easy to make. Prep time does not include chill time for coconut whipped cream. Adapted from Minimalist Baker.
Provided by Sharon123
Categories Beverages
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, bring milk to a low simmer over medium heat.
- Add cocoa powder, sugar, salt, vanilla and spices and whisk vigorously to combine.
- Serve warm with coconut (or regular) whipped cream and a drizzle of chocolate syrup.
- To make Coconut Whipped Cream:.
- Place your coconut milk in the fridge overnight or in the freezer for 30 minutes to an hour. Upon removal, be careful NOT to shake the can as you want the cream to remain separated from the liquid.
- 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 if it's too thick.).
- Add powdered sugar and vanilla and whip again to combine. Taste and adjust flavor/sweetness accordingly. Serve with hot cocoa and reserve the rest in an airtight container in the fridge for later use. Should keep for several days.
Nutrition Facts : Calories 644.9, Fat 26.5, SaturatedFat 21.8, Cholesterol 34.2, Sodium 157.9, Carbohydrate 97.6, Fiber 3.3, Sugar 79.1, Protein 10.8
MEXICAN HOT CHOCOLATE "CUP" CAKES WITH COCOA WHIPPED CREAM
I love Mexican Hot Cocoa and to have a "Cup" cake with it Fabulous..they make a great pair...These will be fantastic for a party on the holidays...Or great for single servings for people that are diabetic to switch and use Stevia, or Splenda..didn't have a picture on hand so used a stock photo till I do have one ....Enjoy
Provided by JoSele Swopes @JODIE57
Categories Cakes
Number Of Ingredients 18
Steps:
- For the 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 grease and flour cups. Place on large baking sheet.
- Mix flour, 2/3 cup of the granulated sugar, 4 tablespoons of the cocoa powder, baking powder, red chili powder, cinnamon and salt in large bowl. Stir in milk, oil and vanilla. (Batter will be stiff.) 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.)
- Bake 15 to 20 minutes or until tops are dry to the touch. Cool cups slightly on wire rack.
- For the Cocoa Whipped Cream, beat cream and confectioners' sugar in medium bowl with electric mixer on high speed until soft peaks form. Add cocoa powder and vanilla or Kaluha; beat until stiff peaks form. Serve cakes in coffee cups while still warm. Dollop with Cocoa Whipped Cream. Sprinkle with additional cinnamon, if desired.
- Tips Make Ahead: Prepare and bake cakes as directed. Store in refrigerator overnight. To reheat cakes, microwave on HIGH 30 to 60 seconds or until heated through. Recipe for Cocoa Whipped Cream can be doubled. Serve remaining whipped cream on other desserts, hot cocoa or coffee beverages. Or you can serve it on Bonnie's Mexican Hot Chocolate
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
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