Name: Mexican Chocolate Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: White sugar - ½ cup; Brown sugar - ½ cup; Butter, at room temperature - ¼ cup; Egg - 1; Vanilla extract - 1 teaspoon; All-purpose flour - 1 ⅓ cups; Unsweetened cocoa powder - ⅔ cup; Baking powder - 1 ½ teaspoons; Instant coffee granules - ½ teaspoon; Salt - ¼ teaspoon; Baking soda - ¼ teaspoon; Ground cinnamon - ¼ teaspoon; Milk - 1 cup; Butter, softened - 1 cup; Confectioners' sugar - 5 cups; Milk - 2 tablespoons; Unsweetened cocoa powder - ½ cup; Vanilla extract - 1 teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mexican Chocolate Cupcakes

1. White sugar - ½ cup

2. Brown sugar - ½ cup

3. Butter, at room temperature - ¼ cup

4. Egg - 1

5. Vanilla extract - 1 teaspoon

6. All-purpose flour - 1 ⅓ cups

7. Unsweetened cocoa powder - ⅔ cup

8. Baking powder - 1 ½ teaspoons

9. Instant coffee granules - ½ teaspoon

10. Salt - ¼ teaspoon

11. Baking soda - ¼ teaspoon

12. Ground cinnamon - ¼ teaspoon

13. Milk - 1 cup

14. Butter, softened - 1 cup

15. Confectioners' sugar - 5 cups

16. Milk - 2 tablespoons

17. Unsweetened cocoa powder - ½ cup

18. Vanilla extract - 1 teaspoon

How to cook deliciously - Mexican Chocolate Cupcakes

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.