Que paso?! The first time I had a Mexican hot chocolate cupcake was back in November when I worked at a bakery short term. It was moist and divine but tasted nothing like an actual Mexican hot cocoa. The cinnamon and spice was absent. The result of this recipe is a dark and moist cupcake with a bit of a kick to it!
2 cups pure cane sugar
2 ex large eggs at room temperature
1 cup whole milk (you want the full fat content)
1/2 cup vegetable oil (provides moisture)
2 teaspoons vanilla extract
1 and 3/4 cups cake flour
3/4 cup chopped Hernan chocolate bar
¼ cup Hershey’s cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon kosher salt
1/2 teaspoon fresh ground cinnamon
1/8 teaspoon ground cayenne pepper
1 cup boiling water
3 sticks unsalted butter
1 and 1/2 teaspoons ground cinnamon
1 teaspoon Madagascar vanilla extract
1/4 cup whole milk
1/8 teaspoon fine kosher salt
1 teaspoon of Meringue power
6 cups confectioners’ sugar
Preheat your oven to 350 degrees (F). You want a nice hot oven for your cupcakes to go into prevent them from sinking in the middle. Line your cupcake pans with liners and set to the side. Combine all of your wet ingredients (sugar, eggs, milk oil and vanilla) into one bowl. In a medium size bowl, sift your flour, cocoa powder, baking powder, baking soda, salt, cayenne pepper and cinnamon. This process will allow the baking powder and soda to be disbursed evenly in the mixture when it’s combined. Slowly add your dry mixture to your wet mixture and beat until it’s combined. Combine the boiling hot water to your recipe. Decrease your oven temperature to 325 degrees. I use a ¼ measuring spoon to evenly fill my cupcake pans with the hopes that they will all bake the same size. Bake your cupcakes for 18 minutes. Cool your cupcakes on a wire rack completely before frosting.
Beat butter until smooth in a standing or hand held mixer. Slowly add your confectioners’ sugar, cinnamon, and salt and continue beating until everything is combined. On low speed, add the cream and vanilla continue beating on low speed. Mix on high speed for up to 5 minutes this will cause it to become light and fluffy. Add additional cream or confections sugar until your frosting is at the consistency that you like. Adding more confectioners’ sugar will make the frosting thick and stable. Adding more milk will thin out your frosting. I use two types of chocolate to add that rich potency this recipe.
Combing two types of chocolate to a recipe always enhances the flavor. Hernan LLC pure organic chocolate is rich product mixed with cinnamon and sugar full of anti-oxidants.
I would love to hear your feedback on the use of this recipe and post pics if you can.