MARVELOUS MEXICAN CHOCOLATE MUFFINS
I love these for breakfast with a big cup of Mexican hot chocolate--kind of overkill, but really great for those "I NEED CHOCOLATE!!" kind of days!!
Provided by FloridaGrl
Categories Quick Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Position oven rack in center of oven, and preheat to 400°F Spray the inside of the muffin tins and the rims with nonstick spray or put the paper cups inches If you are using silicone, spray as directed then place them on a cookie sheet.
- Place the chocolate and butter in the top of a double boiler set over simmering water. If you don't a double boiler, use a heat safe bowl the fits snugly over a small pan of simmering water. Stir constantly until the chocolate and butter are half melted. Remove double boiler/bowl from heat then continue stirring, away from the heat until smooth. Cool for 10 minutes.
- Meanwhile, whisk the flour, baking soda and salt in a medium bowl until well blended. Set aside.
- Once the chocolate mixture has cooled, whisk in the eggs one at a time, making sure the first is completely incorporated before adding the second. Whisk in the sugar until completely dissolved. Then whisk in the milk and vanilla until smoot, about 2 minutes.
- Stir in the prepared flour mixture with a wooden spoon until well blended. Do not overmix.
- Fill the prepared muffin pans 3/4 full. Save leftover batter for second batch. Bake for 20 minutes or until the muffins have pale brown, smooth, rounded tops and a toothpick comes out clean.
- Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin from side to side to release. Remove from pan and set on rack to cool for an additional 5 minutes more then serve. If storing or freezing, let cool completely before storing in airtight containers or freezer bags. These muffins will stay fresh up to 24 hours at room temperature, or up to 1 month in the freezer.
Nutrition Facts : Calories 249.1, Fat 9.8, SaturatedFat 5.6, Cholesterol 52.5, Sodium 178.9, Carbohydrate 36.7, Fiber 1.2, Sugar 17, Protein 4.8
MEXICAN CHOCOLATE MUFFINS
Make and share this Mexican Chocolate Muffins recipe from Food.com.
Provided by princess buttercup
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Note on using lentils: If using canned lentils, drain first and omit salt; if using dry (my preference is dry red lentils) measure 1/3 cup rinsed lentils into saucepan, add 2/3 cup water and bring to boil; reduce heat and simmer 20 minutes (may need to add a small amount of water) cool and measure.
- Mash lentils with a fork in mixing bowl.
- Add eggs, oil, sugars, and vanilla extract to lentils.
- Mix just to combine.
- Mix flour, baking soda, baking powder, salt, cocoa and cinnamon in separate bowl.
- Add dry mixture and blend until combined.
- Fold in chocolate chips and walnuts.
- Pour into greased muffin tins.
- Bake at 350 degrees F for 20-25 minutes.
- Let cool 10-15 minutes for easy turn out.
- Dust tops with confectioners sugar.
Nutrition Facts : Calories 250.1, Fat 12.3, SaturatedFat 2.8, Cholesterol 31, Sodium 169.1, Carbohydrate 33.6, Fiber 2, Sugar 23.8, Protein 3.5
MEXICAN CHOCOLATE-BANANA MUFFINS
Provided by Marcela Valladolid
Time 55m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the flour, sugar, baking powder and salt.
- In a separate mixing bowl, combine the mashed bananas, egg, melted butter and milk until incorporated.
- Stir the banana mixture into the dry ingredients just until blended (but do not over-mix as it could result in a tough muffin). Stir in the chopped Mexican chocolate.
- Divide the batter among the prepared muffin cups, filling each about 3/4 full.
- Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 30 minutes.
- Transfer the muffins to rack to cool for 15 minutes. Then remove from the muffin tins.
MEXICAN HOT CHOCOLATE MIX
Provided by Sandra Lee
Categories beverage
Time 10m
Yield 1 drink, plus extra mix
Number Of Ingredients 4
Steps:
- Combine all ingredients and place in a collectible/re-useable canister with instructions.
- Instructions read: "Blend 1/2 cup mix with 1 cup steaming hot whole milk. Stir and enjoy".
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
Mesoamerican women are believed to be the first to ferment and roast cacao beans, a crucial step in chocolate making that is still used thousands of years later. Then, it was prepared as a frothy, unsweetened drink for rituals and medicinal purposes. Later, Spanish colonists brought the ingredient back to Spain, where sugar, cinnamon and vanilla were added, making it more similar to the spicy-sweet beverage we know today. This recipe is adapted from Churrería El Moro, a restaurant in Mexico City known for churros and hot chocolate. To get the signature foamy top, use a molinillo, a Mexican wooden whisk, or a wire whisk to make it light and frothy. And while it's not traditional, you can also put the hot chocolate in a blender for about 2 minutes.
Provided by Kiera Wright-Ruiz
Categories non-alcoholic drinks, dessert
Time 10m
Yield 4 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine milk, cinnamon, sugar and vanilla. Heat over medium until the mixture begins to steam, stirring occasionally, about 5 minutes.
- While the mixture heats, cut or break up the chocolate into small pieces so it melts evenly. Once the milk is steaming, add the chocolate and whisk until it's melted and incorporated.
- Turn off the heat and discard cinnamon sticks. Use a molinillo or whisk to mix the hot chocolate vigorously until it's frothy, 3 to 4 minutes, or blend in a blender for about 2 minutes. Serve hot.
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MEXICAN HOT CHOCOLATE MUFFINS - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
Reviews 8Calories 334 per servingCategory Muffins
- Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, and set aside.
- In a separate large bowl, whisk together the eggs and sugar until thick and lighter in colour. Add the buttermilk, oil, and vanilla, and whisk until combined.
- Add the dry ingredients in thirds and fold in until just combined - do not overmix. Fold in the chocolate chips. The mixture will be thick and somewhat lumpy.
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- Classic Mexican Chocolate Truffles. Unlike the French dark chocolate truffles, these classic Mexican Chocolate Truffles have a distinctive non-sweet flavor, thanks to the Mexican chocolate.
- Champurrado. Champurrado is a Mexican drink made with maseca (corn flour). It is hot, thick, filling, and yummy. Serve a traditional Mexican breakfast of tamales and champurrado and everyone will love it.
- Mexican Chocolate-Pumpkin Seed Cake. Pumpkin seeds or pepitas are an underrated topping to a chocolate cake. Mexican chocolate-pumpkin seed cake has the cinnamon touch with pepitas and the result is this peppy cake which needs no extra glaze.
- Mexican Chocolate Flan. If you’re bored by cakes and puddings, and searching for something different, your prayers are answered here. You might have never tried making your flan with Mexican chocolate but now you will.
- Mole. Mole is a traditional Mexican chocolate sauce also used as marinade. Oaxacan mole is a popular variant, often called chocolate stew. The dish has Mexican chocolate, fruits, nuts and spices which explains its distinctive taste and texture.
- Mexican Chocolate Cookies. When you can make so many desserts and bites with Mexican chocolate, why leave out cookies? After all, cookies are one of the yummiest day snack options.
- Mexican Chocolate Bread. Breakfast? Bread? Add twist to your bread with Mexican chocolate and voila, you have Mexican chocolate bread. Good thing, you can make this moist bread with pancake mix and it tastes so good.
- Churros with Mexican Chocolate Dipping Sauce. Churros are best eaten with chocolate sauce. The next time you’re making churros, make this Mexican chocolate dipping sauce to add novelty.
- Mexican Chocolate Chicken. That’s right! Mexican chocolate chicken is a thing and you would want to try it immediately. The recipe does need some quality prep time but the results are worth every minute of it.
- Mexican Chocolate Milkshake. Studies show that having a milkshake between brekkie and lunch keeps you satiated. Okay, we don’t need reasons to try this as we already love it.
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