Mexican Chocolate Cupcakes recipe
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Ingredients
- ½ cup white sugar ½ cup brown sugar ¼ cup butter, at room temperature 1 egg 1 teaspoon vanilla extract 1 ⅓ cups all-purpose flour ⅔ cup unsweetened cocoa powder 1 ½ teaspoons baking powder ½ teaspoon instant coffee granules ¼ teaspoon salt ¼ teaspoon baking soda ¼ teaspoon ground cinnamon 1 cup milk 1 cup butter, softened 5 cups confectioners' sugar 2 tablespoons milk ½ cup unsweetened cocoa powder 1 teaspoon vanilla extract
Nutrition Info
- 529.7 caloriescarbohydrate: 86 gcholesterol: 68.2 mgfat: 21.4 gfiber: 3.2 gprotein: 4.6 gsaturatedFat: 13.3 gservingSize: -sodium: 292.2 mgsugar: 69.8 gtransFat: : -unsaturatedFat: : -
Directions Mexican Chocolate Cupcakes
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
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.
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.
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.
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.
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.