Best 5 Mexican Chocolate Cupcakes Recipes

MEXICAN CHOCOLATE CUPCAKES

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.

MEXICAN CHOCOLATE-PUDDING-FILLED CUPCAKES

Steps:

• Preheat oven to 325 degrees with rack set in center. Line 18 standard-size muffin cups with paper liners; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, mix together flour, sugar, baking powder, and salt. Add butter and mix until well incorporated.
• Mix together milk and vanilla in a small bowl. With the mixer running, add milk mixture in three additions, scraping down the sides of the bowl after each addition. Add egg yolks and mix until well combined.
• Fill prepared muffin cups 1/2 full with batter. Transfer to oven and bake until cakes spring back when lightly touched, 15 to 20 minutes. Let cupcakes cool slightly in their tins before transferring to a refrigerator. Refrigerate cupcakes until chilled.
• Using a 1-inch round biscuit cutter, cut a small hole in the center of each cupcake, pushing cutter down about 2/3 of the way and using a twisting motion to release cake; reserve scraps. Fill hole with pudding and cover with scraps to enclose.
• Place buttercream in a pastry bag fitted with a star tip (such as Ateco #822). Pipe frosting in a zigzag pattern across the top of each cupcake. Sprinkle with gold petal dust, if desired. Serve.

MEXICAN HOT CHOCOLATE CUPCAKES (VEGAN)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin lightly or line cups with paper liners.
• Stir flour, sugar, cocoa powder, 1 teaspoon cinnamon, baking soda, 1/2 teaspoon cayenne pepper, and salt in a large bowl. Add water, applesauce, vegetable oil, vanilla extract, and vinegar; mix until batter is smooth.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Transfer to a wire rack and let cool, at least 15 minutes.
• Place chocolate and margarine in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir 1 teaspoon cinnamon and 1/2 teaspoon cayenne pepper into the frosting.
• Spoon frosting over the cupcakes and swirl around to cover the tops.

RICE FLOUR MEXICAN CHOCOLATE CUPCAKES (GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Beat butter and sugar together in the bowl of a stand mixer or using an electric hand mixer on high speed until creamy and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract and mix well.
• Mix rice flour, cocoa powder, baking powder, cinnamon, cayenne pepper, and baking soda into creamed butter mixture and mix on low speed until flour is moistened; increase speed to medium and mix until there are no longer lumps. Reduce mixer speed to low and add milk; mix until batter is well blended. Fill each prepared muffin cup with about 3 tablespoons batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

MEXICAN CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 and place cupcake liners in a cupcake pan. Beat butter and sugar until fluffy. Add eggs one at a time and beat well. Mix dry ingriedients separately, making sure that the cocoa powder and flour are well integrated. On low heat, simmer a wedge of Abuelita hot chocolate in 1/2 cup milk until melted. Let the hot chocolate cool about 15 minutes. Add dry ingriedients, alternating with the hot cocoa. Fill liners about 3/4 full and bake for 20 min, carefully checking oven.