The definition of warm and cozy – Mexican Hot Chocolate Cupcakes

While trying to find the perfect holiday treat to bring to Miss Em’s party this past weekend, I stumbled upon the prospect of a Mexican Hot Chocolate Cupcake but found that none of the recipes would quite reflect the complexity and depth of flavor of true Mexican Hot Chocolate. The frostings all seemed slightly off…too light…too heavy…not enough flavor. So I decided to get creative. I knew exactly what flavors I wanted to go for and lack of certain ingredients made me experiment even more. The result? Absolute perfection. AND my first truly unique Indulging in Guilty Pleasures recipe. All of the recipes on this blog have been tweaked by me to make them essentially Indulging material, but this recipe? This is aaaall me baby.

Read on for the recipe and photos…

Cupcake Ingredients

Makes 27 (I adjusted the ingredients to make 24 and I ended up with 27 sooo… yay!!)

1 cup sugar
1 cup brown sugar
2 eggs
3/4 cup milk
1/4 cup coconut milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 3/4 cup flour
3/4 cup unsweeted cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp chili powder
1 cup boiling water

Directions

  • Preheat oven to 350F.
  • In a large bowl, combine the sugar, brown sugar, eggs, oil, and milks. Beat together until well combined.

  • Add the baking powder, baking soda, salt, cinnamon, chili powder, and vanilla, stirring well until incorporated into the batter.
  • Slowly beat in the cocoa and flour just until mixed into the batter.

  • Slowly pour in the boiling water (see? It’s really like hot chocolate but with rising agents!)

  • Spoon batter into muffin tins lined with cupcake wrappers, filling each cup to approximately 3/4 full (don’t worry, these don’t puff up too much, so you really do want to fill them to 3/4).
  • Bake 17-19 minutes, or just until the tops of the cupcakes spring back to the touch.
  • Remove from oven and cool completely (for prime frosting conditions!).


Whipped Cream Cheese Mexican Hot Chocolate Frosting

1 cup heavy whipping cream

1/2 cup brown sugar

8 oz. cream cheese

cayenne to taste (approx. 1/2 tsp)

cinnamon to taste (approx. 1 tsp)

1 tbsp cocoa powder


     

  • Whip cream cheese and sugar together.
  • Slowly add the whipping cream and beat until thick enough to pipe onto the cupcakes.
  • Gently gold in the spices and the cocoa powder. Don’t beat or you’ll lose the body!
  • Pipe onto cupcakes and enjoy by a fire with loved ones….mmmm………..



I am completely in love with these cupcakes and the cozy feeling they impart along with the spicy flavor of something new. It’s like sitting by the fire at night knowing something new and fresh is coming in the morning…

Advertisements
Comments
5 Responses to “The definition of warm and cozy – Mexican Hot Chocolate Cupcakes”
  1. Peggy says:

    These look absolutely to die for! Mexican hot chocolate in cupcake form? Yes please!

Trackbacks
Check out what others are saying...
  1. […] The definition of warm and cozy – Mexican Hot Chocolate Cupcakes … […]



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

  • Blog Stats

    • 29,612 hits
  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 131 other followers

  • Indulging Day by Day…

    December 2010
    M T W T F S S
    « Nov   Jan »
     12345
    6789101112
    13141516171819
    20212223242526
    2728293031  
%d bloggers like this: