Mexican · Dessert
Mexican Chocolate Cupcakes with Cinnamon Buttercream
Dark, spiced chocolate cupcakes built on the classic Mexican hot chocolate pairing of cocoa, cinnamon and a whisper of coffee to deepen the chocolate without tasting of coffee itself. A tangy cinnamon cream cheese frosting is piped on top once the cakes have cooled, echoing the warmth of the crumb beneath.
$1
20 minsPrep
19 minsCook
39 minsTotal
EasyLevel
Nutrition per serving
362Calories
5.4gProtein
22.2gFat
38.8gCarbs
22.9gSugar
3.1gFiber
449mgSodium
85mgChol
9.6gSat Fat
161mgPotassium
64mgCalcium
1.8mgIron
0.2mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Modelo Negra
local
Atole de Chocolate
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 175°C and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining 4 holes halfway with water.
2
Sift the 30g flour, 10g cocoa powder, 2g baking powder, 2g cinnamon and 1g salt together into a bowl.
3
In a separate bowl whisk the 28g sugar, 13g vegetable oil, 25g beaten egg, 30g buttermilk, 2g vanilla extract and 15g cooled espresso until smooth.
4
Pour the wet mixture into the dry ingredients and fold gently just until no streaks of flour remain; do not overmix.
5
Divide the batter evenly between the 2 lined holes, filling each about two-thirds full.
6
Bake for 18-20 minutes until a skewer inserted into the centre comes out clean, then cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
7
While the cupcakes cool, beat the 25g softened butter and 20g cream cheese together until smooth, then beat in the 15g sugar and 1g cinnamon until light and fluffy.
8
Once the cupcakes are fully cool, pipe the cinnamon cream cheese frosting on top using a piping bag and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g All Purpose Flour, sifted
- 10g10g Cocoa Powder, sifted
- 28g28g Sugar White
- 2g2g Baking Powder
- 2g2g Cinnamon Ground
- 1g1g Salt
- 13g13g Vegetable Oil
- 25g25g Egg, beaten
- 30g30g Buttermilk
- 2g2g Vanilla Extract
- 15g15g Espresso, brewed, cooled
- 25g25g Butter, softened, 1
- 20g20g Cream Cheese, softened, 1
- 15g15g Sugar White, powdered-equivalent, for frosting, 1
- 1g1g Cinnamon Ground, 1
