mini Mexican Cocoa Cupcakes
This is my take on Mexican Hot Chocolate. I love to drink it, and I thought why not in cupcake form? The key to these things isn’t the chocolate believe it or not, it’s the frosting. The frosting is sooo good. It is a vegan cupcake, with a very NOT vegan frosting. Yum, butter. The secret this whole thing is cinnamon, of course. Cinnamon makes everything better.
ingredients:
2-1/2 cups flour
1-1/2 cups sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon cinnamon
2/3 cup oil
3 Tablespoons white vinegar
1 Tablespoon vanilla
14 ounces of water + 2 heaping teaspoons of instant coffee
~frosting recipe at the end~
Prep a cupcake pan - I like to use a mini cupcake pan, but you don’t have to - with liners. I prefer cute liners, but hey do what you want. Preheat oven to 350 degrees. In a small bowl, mix the coffee and the water thoroughly. In a large bowl, mix all the dry ingredients, then add everything else until well mixed. Just mixed enough - don’t beat it to death. This is a great recipe because you don’t need a mixer. Just a spoon and a bowl.
Pour into your liners. Bake at 350 degrees for 10-15 minutes for minis, checking often cause you never know on the small ones, timing wise. Let cool on a wire rack, and start on your frosting.
Cinnamon frosting
ingredients:
1/2 C. butter , softened
3 C. powdered sugar
1/3 C. milk
1 Tbs. maple syrup
1 tsp.cinnamon
1 tsp. vanilla extract
Beat the butter, adding the powdered sugar slowly. Add the milk slowly, then the syrup, cinnamon and vanilla. Speed up the mixer to a nice beat until fluffy. Frost the cupcakes and DEVOUR.
on 09 Jul 2008 at 2:29 pm 1.Barb said …
Oh my gosh, I am SO going to make these! I have an obsession with Mexican chocolate, but surprisingly prefer Abuelita (Nestles) over Ibarra. And you’re absolutely right about cinnamon making things taste better–I even add it to my coffee grounds and my spaghetti. Where did you get the cute sunflower cupcake liners?