How to Make Mexican Chocolate Cupcakes - A Step-by-Step Guide

Rich, indulgent, and bursting with the warm, spicy flavors of Mexican chocolate, these cupcakes are a delightful treat for any occasion. The combination of chocolate and cinnamon in these cupcakes creates a unique and unforgettable flavor that will have your taste buds singing. Whether you're hosting a fiesta-inspired gathering or simply craving a sweet and spicy pick-me-up, these Mexican chocolate cupcakes are sure to please.

What sets these cupcakes apart from traditional chocolate ...

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Ingredients

  • ½ cup white sugar
  • ½ cup brown sugar
  • ¼ cup butter, at room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups all-purpose flour
  • ⅔ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon instant coffee granules
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • 1 cup milk
  • 1 cup butter, softened
  • 5 cups confectioners' sugar
  • 2 tablespoons milk
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Additional Time: 25 mins
  • Total Time: 1 hr
  • Servings: 12
  • Yield: 12 cupcakes

  • 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.
  • Nutrition

    530 cal.

    • Total Fat: 21g
    • Saturated Fat: 13g
    • Cholesterol: 68mg
    • Sodium: 292mg
    • Total Carbohydrate: 86g
    • Dietary Fiber: 3g
    • Total Sugars: 70g
    • Protein: 5g
    • Calcium: 90mg
    • Iron: 2mg
    • Potassium: 204mg