Mexican Chocolate Cupcake
Experience the flavors of Mexico with these rich, chocolatey cupcakes. Perfect for dessert or a special treat!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bakingathome.com.
Cooking tools:
- Muffin tin
- Cupcake liner
- Oven
- Hand mixer
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Saucepan
- Spatula
- Sifter
- Chef's knife
- Cutting board
- Cooling rack
- Kitchen timer
Ingredients
- 3.15 oz. Mexican chocolate tablet
- 3/4 C. Crisco® Pure Canola Oil
- 1 C. granulated sugar
- 1 lg. egg
- 2 C. all-purpose flour
- 1/2 C. unsweetened cocoa powder
- 1 Tbsp. Clabber Girl® Baking Powder
- 1/4 tsp. Spice Islands® Cayenne Pepper
- 3/4 tsp. salt
- 1 C. strongly brewed hot coffee (preferably Mexican coffee)
- 1 C. buttermilk
- 1/2 C. heavy cream
- 2 Tbsp. unsalted butter, softened
- 1/4 tsp. Spice Islands® Pure Vanilla Extract
- 1/4–1/3 C. powdered sugar, sifted (depending on desired thickness)
- 1 Tbsp. unsweetened cocoa powder
- 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
- Pinch of salt
- Fruit for garnish
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