As I have mentioned before, every Tuesday we get together with some friends from church. Yesterday, we had a fiesta. I wanted to bring dessert, so I decided that whatever I decided to make, it must be fiesta themed. I searched high and low, and I found a recipe for Mexican Hot Chocolate Cupcakes, and they were to die for.
The cupcakes themselves had a kind of "brownieness" to them; they were chewy but not at all stale or dense in texture. I took an apple corer, and hollowed out the middle. I filled them with caramel and topped them with a cayenne pepper-whipped cream-brown sugar frosting. The frosting is what made them. It was not overly sweet which made them dangerous to have around. I kept eating the whipped cream by the spoonful, and the slight spiciness gave it an addictive quality. I'm glad there's one left that I can eat today.
Mexican Hot Chocolate Cupcakes
From Cheeky Kitchen
Cupcakes:
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1/2 cup canola oil (I used vegetable)
1/2 cup milk
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup cocoa powder
1 1/4 cup all-purpose flour
Caramel Sauce:
See this recipe, or purchase some from your local grocer. I highly discourage the latter.
Cayenne Whipped Cream:
1 1/2 cups heavy whipping cream
1/2 cup brown sugar
1/4 teaspoon cayenne pepper
Garnish:
Shaved chocolate and red pepper flakes (mmmm....)
Directions:
Cupcakes:
1. Preheat oven to 350 and line cupcake pan with 22 liners.
2. In a large bowl, combine sugars, eggs, milk and oil.
3. Continue to add everything except the flour and cocoa. Stir until incorporated.
4. Slowly stir in the cocoa and flour, but only until just mixed in.
5. Spoon your batter into the cupcake liners, a little over half full. Bake for 17-19 minutes. Mine took 19.
6. Allow to cool completely.
7. Take an apple corer and hollow the center of each cupcake. Fill each hole with a spoonful of caramel.
Frosting:
1. Whip the cream so that soft peaks form. Slowly add the brown sugar and cayenne. You must use really fresh brown sugar or the frosting will be grainy. (Side note: It will be grainy for a few minutes though because the sugar needs to dissolve. It should lose that texture after 5 minutes.)
2. Pipe the frosting onto the cooled cupcakes.
3. Top with grated chocolate and a tiny bit of red pepper flakes.
4. Take them somewhere to share them so you don't eat the whole batch.
Enjoy!
The cupcakes themselves had a kind of "brownieness" to them; they were chewy but not at all stale or dense in texture. I took an apple corer, and hollowed out the middle. I filled them with caramel and topped them with a cayenne pepper-whipped cream-brown sugar frosting. The frosting is what made them. It was not overly sweet which made them dangerous to have around. I kept eating the whipped cream by the spoonful, and the slight spiciness gave it an addictive quality. I'm glad there's one left that I can eat today.
Mexican Hot Chocolate Cupcakes
From Cheeky Kitchen
Cupcakes:
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1/2 cup canola oil (I used vegetable)
1/2 cup milk
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup cocoa powder
1 1/4 cup all-purpose flour
Caramel Sauce:
See this recipe, or purchase some from your local grocer. I highly discourage the latter.
Cayenne Whipped Cream:
1 1/2 cups heavy whipping cream
1/2 cup brown sugar
1/4 teaspoon cayenne pepper
Garnish:
Shaved chocolate and red pepper flakes (mmmm....)
Directions:
Cupcakes:
1. Preheat oven to 350 and line cupcake pan with 22 liners.
2. In a large bowl, combine sugars, eggs, milk and oil.
3. Continue to add everything except the flour and cocoa. Stir until incorporated.
4. Slowly stir in the cocoa and flour, but only until just mixed in.
5. Spoon your batter into the cupcake liners, a little over half full. Bake for 17-19 minutes. Mine took 19.
6. Allow to cool completely.
7. Take an apple corer and hollow the center of each cupcake. Fill each hole with a spoonful of caramel.
Frosting:
1. Whip the cream so that soft peaks form. Slowly add the brown sugar and cayenne. You must use really fresh brown sugar or the frosting will be grainy. (Side note: It will be grainy for a few minutes though because the sugar needs to dissolve. It should lose that texture after 5 minutes.)
2. Pipe the frosting onto the cooled cupcakes.
3. Top with grated chocolate and a tiny bit of red pepper flakes.
4. Take them somewhere to share them so you don't eat the whole batch.
Enjoy!
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