Mexican Hot Chocolate Cupcakes…*
…add a festive kick to your Holiday parties this year
The Holidays are drawing near, and with that comes joyous celebrations, holiday music, gift-giving, and of course, family feasts. To me, this is the time of year to recognize all we have to be thankful for, to celebrate our traditions, and most importantly, to spend time with our loved ones. This year, skip the pumpkin pie and eggnog, and go for something a little more festive—Mexican Hot Chocolate Cupcakes.
Opposites attract: Spicy red pepper flakes atop a sweet whipped cream is a perfect playmate for this dark Dutch chocolate cake.The cinnamon and pepper mixed with dark chocolate, vanilla and sugar, take these cupcakes to an irresistible boldness. They may look like a labor of love, but these cupcakes are easy to make and they will be the hit of the party.
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Love this recipe?! Vote for it at Pacific Natural Foods’ Everyday Chef Challenge
Thank you in advance for all of your support! :)
…add a festive kick to your Holiday parties this year
The Holidays are drawing near, and with that comes joyous celebrations, holiday music, gift-giving, and of course, family feasts. To me, this is the time of year to recognize all we have to be thankful for, to celebrate our traditions, and most importantly, to spend time with our loved ones. This year, skip the pumpkin pie and eggnog, and go for something a little more festive—Mexican Hot Chocolate Cupcakes.
Opposites attract: Spicy red pepper flakes atop a sweet whipped cream is a perfect playmate for this dark Dutch chocolate cake.The cinnamon and pepper mixed with dark chocolate, vanilla and sugar, take these cupcakes to an irresistible boldness. They may look like a labor of love, but these cupcakes are easy to make and they will be the hit of the party.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Love this recipe?! Vote for it at Pacific Natural Foods’ Everyday Chef Challenge
Thank you in advance for all of your support! :)
The Ingredients…*
For the Chocolate Cupcakes
Recipe adapted from: Cheeky Kitchen
3/4 cups sugar
3/4 cups brown sugar
2 eggs
1/2 cup canola oil
1/2 cup Pacific Natural Foods Ultra Soy Milk, Plain (whole, skim & 2% milk will work just fine)
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 teaspoons cinnamon
1 teaspoon vanilla
1/2 cup Dutch cocoa
1 1/4 cups white flour
For the Dulce de Leche Filling
1 cup caramel ice cream topping
For the Spicy Whipped Cream Frosting
1 1/2 cup heavy whipping cream
1/2 cup brown sugar
1/4 tablespoon dark chocolate chips, chopped
1 teaspoon red chili flakes
1 teaspoon cinnamon
For the Chocolate Cupcakes
Recipe adapted from: Cheeky Kitchen
3/4 cups sugar
3/4 cups brown sugar
2 eggs
1/2 cup canola oil
1/2 cup Pacific Natural Foods Ultra Soy Milk, Plain (whole, skim & 2% milk will work just fine)
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 teaspoons cinnamon
1 teaspoon vanilla
1/2 cup Dutch cocoa
1 1/4 cups white flour
For the Dulce de Leche Filling
1 cup caramel ice cream topping
For the Spicy Whipped Cream Frosting
1 1/2 cup heavy whipping cream
1/2 cup brown sugar
1/4 tablespoon dark chocolate chips, chopped
1 teaspoon red chili flakes
1 teaspoon cinnamon
The Instructions…*
First, make the cupcakes
Yields: 1 dozen cupcakes
(1) Preheat oven to 350 degrees F and line muffin pan with cupcake wrappers.
(2) In a large bowl, combine the sugar, brown sugar, eggs, oil, and soy milk. Beat together until well combined.
First, make the cupcakes
Yields: 1 dozen cupcakes
(1) Preheat oven to 350 degrees F and line muffin pan with cupcake wrappers.
(2) In a large bowl, combine the sugar, brown sugar, eggs, oil, and soy milk. Beat together until well combined.
(3) Add the baking powder, baking soda, salt, cinnamon and vanilla, stirring well until incorporated into the batter. Slowly beat in the cocoa and flour just until mixed into the batter.
(4) Spoon batter into muffin pan lined with cupcake wrappers, filling each cup to approximately 3/4 full.
(5) Bake in preheated oven for 17-19 minutes, or just until the tops of the cupcakes spring back to the touch. Remove from oven and cool completely.
(5) Bake in preheated oven for 17-19 minutes, or just until the tops of the cupcakes spring back to the touch. Remove from oven and cool completely.
Next, prepare the whipped cream
(1) In a large bowl, beat the whipping cream until soft peaks form.
(2) Slowly add the brown sugar, mixing until the cream is thick enough to pipe on top of cupcakes; set aside.
(1) In a large bowl, beat the whipping cream until soft peaks form.
(2) Slowly add the brown sugar, mixing until the cream is thick enough to pipe on top of cupcakes; set aside.
Finally, fill and frost the cupcakes
(1) Using a spoon or small scoop, remove a small portion of the top center of each cupcake. Spoon or pour heated caramel sauce into this center part of the cupcake.
(1) Using a spoon or small scoop, remove a small portion of the top center of each cupcake. Spoon or pour heated caramel sauce into this center part of the cupcake.
(2) Spoon whipped cream into a large pastry bag (or Ziploc bag), then pipe it on top of cupcakes, over the caramel filling.
(3) Sprinkle with chopped chocolate, cinnamon and red pepper flakes for garnish.
And finally, the moment of truth… [drum roll please]…
Ahhhh…the sweetness and spiciness combine to make for the perfect bite.
As my cousin pointed out, “This is the perfect recipe for us Cuban girls.” ;)