Description
Mexican chocolate cupcakes offer a spicy-sweet twist on classic desserts. Rich cocoa and warm cinnamon create a delightful flavor profile you’ll savor with each delectable bite.
Ingredients
Scale
Primary Dry Ingredients:
- 1 3/4 cups (220 grams) plain flour
- 3/4 cup (75 grams) rich cocoa powder
- 1 3/4 cups (350 grams) white sugar
- 2 teaspoons (10 grams) baking soda
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (6 grams) salt
Wet Ingredients:
- 2 large eggs
- 1/2 cup (120 milliliters) canola oil or coconut oil
- 1 cup (240 milliliters) buttermilk
- 1 1/2 teaspoons (7.5 milliliters) vanilla essence
- 1 cup (240 milliliters) piping hot water
Frosting Ingredients:
- 1 cup (227 grams) butter, softened
- 3/4 cup (75 grams) cocoa powder
- 3 1/2 cups (420 grams) powdered sugar
- 2 to 3 tablespoons (30 to 45 milliliters) heavy cream, whole milk, or half-and-half
Garnish:
- Chocolate curls
- Mini chocolate chips
- Sprinkles
Instructions
- Prepare the oven at 350F (175C), positioning the rack in the center for even heat distribution.
- Combine all dry ingredients in a large mixing bowl, sifting to eliminate potential lumps and ensure smooth texture.
- In a separate bowl, vigorously whisk eggs, oil, buttermilk, and vanilla until the mixture becomes uniformly blended.
- Gradually incorporate dry ingredients into wet mixture, stirring gently to prevent overmixing. Pour hot water and continue mixing until batter reaches a consistent, slightly thin consistency.
- Prepare cupcake tins by lining with paper liners and lightly coating with cooking spray to prevent sticking. Fill each liner approximately 3/4 full with prepared batter.
- Bake cupcakes for 18-22 minutes, checking doneness by inserting a toothpick into the center. When toothpick emerges clean without wet batter, cupcakes are ready.
- Remove cupcakes from oven and allow complete cooling before frosting to prevent melting.
- Create chocolate buttercream by blending softened butter and cocoa powder. Gradually incorporate powdered sugar and cream, beating until achieving a light, fluffy consistency.
- Once cupcakes have cooled, generously apply chocolate buttercream using a spatula or piping bag. Enhance presentation with chocolate curls, chips, or preferred decorative toppings.
Notes
- Always sift dry ingredients to prevent lumpy batter and ensure a smoother, more even texture in your cupcakes.
- Hot water helps activate cocoa’s rich flavor and creates a more tender, moist crumb that melts in your mouth.
- For dairy-free options, replace buttermilk with almond milk mixed with apple cider vinegar and use coconut oil instead of regular oil.
- Room temperature ingredients blend more smoothly, so let eggs and dairy sit out 30 minutes before mixing to achieve perfect cupcake consistency.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 45g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg