mexican spice cupcakes with dulce de leche buttercream
How do you make a moist chocolate cake better? By adding Mexican spices that's how! A bit of cinnamon, a little bit of ancho chili powder, and warm it up a bit with cayenne pepper...and don't forget...
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Cooking tools:
- Stand mixer
- Piping bag
- Sifter
- Double boiler
- Muffin tin
- Cupcake liner
- Saucepan
- Oven
- Stove
- Microwave
- Freezer
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Toothpick
- Chef's knife
- Cutting board
Ingredients
- 2 oz dark chocolate, chopped
- ¾ cup canola oil
- 1 cup sugar
- 1 large egg, room temperature
- 2 cups all-purpose flour
- ½ cup Hershey's Special Dark Cacao powder
- 1 tbsp baking soda
- ¾ tsp salt
- 1 tbsp ground cinnamon, plus 1/4 tsp
- ¼ tsp ancho chili powder
- ¼ tsp cayenne pepper
- 1 cup strong-brewed coffee
- 1 cup buttermilk, room temperature
- cupcake liners
- 6 large egg whites, room temperature
- 4 sticks unsalted butter, softened but still cool, cut into 1/2 inch pieces
- ⅓ cup plus 2 tablespoons dulce de leche
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