Mexican Hot Chocolate Cupcakes
- 2 cups sugar
- 2 eggs at room temperature
- 1 cup milk (whole or 2%)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 and ¾ cups all-purpose flour
- ¾ cup dutch-process cocoa
- 1 and ½ teaspoons baking powder
- 1 and ½ teaspoons baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cayenne pepper
- 1 cup boiling water
- 3 sticks (1 and ½ cups) unsalted butter
- 1 and ½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
- ⅛ teaspoon salt
- 6 cups confectioners sugar
- Preheat oven to 350 degrees (F).
- Line 24 cupcake tins with paper liners, and set aside.
- In the bowl of an electric mixer, combine the sugar, eggs, milk, oil and vanilla, and beat until blended.
- In a medium-sized bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, cayenne pepper and cinnamon, and whisk to combine.
- Add dry mixture to wet mixture, and beat until just combined.
- Carefully and slowly add the boiling water and stir/beat to combine until smooth.
- Fill the cupcake tins ⅔ to ¾ full.
- Bake 16-18 minutes, or until a cake tester comes out clean.
- Cool on a wire rack completely before frosting.
- Beat butter until smooth.
- Add confectioner's sugar, cinnamon, and salt, and beat for just a few seconds to slightly combine.
- Add cream and vanilla and beat on low speed to combine, then switch to medium-high speed and beat for 4-5 minutes until light and fluffy.
- Add additional cream or confectioner's sugar as needed to reach desired frosting consistency.
- Frost and garnish as desired. I used Trader Joe's Dark Chocolate Stars.
Recipe by Lemon Sugar at https://lemon-sugar.com/mexican-hot-chocolate-cupcakes/
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