Before leaving for break, I asked my TAs what type of cupcakes I should make. Their request was for a hot chocolate cupcake. Why not take that a step farther and make them Mexican Hot Chocolate Cupcakes? :) Now that I must return to work tomorrow, it’s time to make them their treat!
The recipe started out as a standard chocolate cupcake recipe, but then I decided to change things around a bit. I subbed some of the regular milk for coconut milk to give it a sweeter, more rich taste, and added the cinnamon and chili for a kick.
The frosting, is a blend between a cream cheese and whipped cream recipe. This will give the cupcake a tarter taste while still reminding the taster of the fluff of whip cream on a steaming cup of cocoa!
Mexican Hot Chocolate Cupcakes
(makes 2 dozen cupcakes)
- 2 c granulated sugar
- 2 large eggs
- ¾ c milk
- ¼ c coconut milk
- ½ c vegetable oil
- 2 tsp vanilla extract
- 1 ¾ c AP flour
- ¾ c unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp chili powder
- 1 c boiling water
1. Preheat the oven to 350 degrees. Line 24 standard cupcake pans with liners, or coat with non-stick cooking spray. In the large bowl, stir together the sugar, eggs, milk, coconut milk, oil and vanilla, until blended.
2. Combine the flour, cocoa, baking powder, salt, cinnamon, and chili powder, and gradually add to the sugar mixture, until the mixture begins to come together. Be sure to NOT over mix!
3. Very slowly, add the boiling water, and blend until the mixture is smooth.
4. Ladle or scoop the batter into the cupcake tins, filling ¾ full. Bake the cupcakes for 15 to 18 minutes until a skewer inserted into the center of each one comes out clean.
- 1 (8 ounce) package reduced-fat cream cheese, softened
- 1/2 c white sugar
- 1 tsp vanilla extract
- cinnamon to taste
- chili powder to taste
- 2 c heavy cream
1. Combine the cream cheese, sugar, and vanilla extract in a large mixing bowl. Mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.
I would HIGHLY recommend this frosting! The texture is amazing and the flavor is lighter than any other cream cheese frosting (or buttercream, for that matter). Pair it with any cupcake for a wonderful experience :)
Pipe frosting onto the cupcake and dust with cocoa powder or cinnamon. Enjoy by a nice warm fire with book in hand :)