I made these cupcakes for my friend Jennifer’s birthday, which happened to be the day after Cinco de Mayo. We decided to celebrate on Cinco de Mayo though, so I thought it was only fitting that we have a Mexican themed dinner with Shrimp Enchiladas Verde…and dessert of course ;). Originally I thought about duche de leche cupcakes – which I still think sound delicious – but in the end I decided to go with Mexican Chocolate Cupcakes. And then I couldn’t find mexican chocolate anywhere in Johnson City! I’d made mexican hot chocolate cookies before where I just used regular chocolate and added cinnamon and cayenne pepper, but no one in my family really liked the pepper and chocolate combo so I decided to just add some cinnamon to my favorite chocolate cupcake recipe. While I’m sure they would have been better if I’d actually been able to find mexican chocolate, the chocolate-cinnamon combo was delicious. The cinnamon flavor isn’t overpowering. It just gives the cupcakes a little something extra. I made a simple chocolate cinnamon buttercream and topped them with some sprinkles, because after all they were for a birthday celebration – yum! =) Enjoy!
Mexican Chocolate Cupcakes
3 ounces bittersweet chocolate, chopped fine
1/3 cup Hershey’s special dark cocoa
3/4 cup hot coffee
3/4 cup bread flour
3/4 cup white sugar
1/2 tsp salt
1/2 tsp baking soda
6 tbsp vegetable oil
2 large eggs
2 tsp white vinegar
1 tsp vanilla
1 tsp cinnamon
1. Preheat oven to 350 degrees.
2. Line muffin tins with paper liners (15-18).
3. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Cool slightly, about 5 minutes in refrigerator. Whisk flour, sugar, salt, cinnamon, and baking soda together in medium bowl; set aside. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate mixture until smooth. Add flour mixture and whisk until smooth.
4. Divide batter evenly among muffin cups.
5. Bake for 13-17 minutes, or until edges are springy to touch and center is almost set.
6. Cool cupcakes completely.
*adapted from Cook’s Illustrated
Chocolate Cinnamon Buttercream
2 sticks butter
4 cups powdered sugar
6 tbsp cocoa powder
1 tsp cinnamon
1 tsp vanilla
3-4 tbsp heavy whipping cream
1. Beat butter until light and fluffy, 1-2 minutes.
2. Gradually add powder sugar and cocoa powder. Beat until fully combined.
3. Add cinnamon and vanilla. Gradually add whipping cream, until you reach your desired consistency.
