Square image of three Mexican hot chocolate cupcakes on a lace tablecloth
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Mexican Hot Chocolate Cupcakes

These unique Mexican Hot Chocolate Cupcakes are made with Mexican chocolate which adds the unique flavors of cinnamon and spice.
Course Dessert - Cupcakes
Cuisine American - Southwest
Keyword chocolate, cinnamon, mexican chocolate, spicy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 cupcakes
Calories 653kcal
Author Marye Audet-White

Equipment

Ingredients

  • 1/4 cup butter room temperature
  • 1 cup sugar
  • 3.2 ounces Mexican Chocolate I used 1 disc of Ibarra
  • 2 eggs room temperature
  • 3 egg yolks room temperature
  • 1/2 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup buttermilk
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup cocoa powder
  • 1/2 cup espresso cooled to room temperature

Hot Chocolate Frosting

  • 1/2 cup unsalted butter
  • 4 cups Confectioner's sugar
  • 1/3 cup heavy cream
  • 3.2 ounces Mexican chocolate
  • 1 ounce instant hot chocolate mix 1 packet
  • 1 tablespoon chocolate instant pudding mix

Marshmallow Frosting

  • 1 cup unsalted butter
  • 4 cups Confectioner's sugar
  • 13 ounces marshmallow creme
  • 1/4 teaspoon almond extract

Instructions

Mexican Hot Chocolate Cupcakes

  • Preheat oven to 350F.
  • Mix the flour, salt, baking soda, baking powder, and cocoa - set aside.
  • Whisk the oil, buttermilk, and vanilla together - set aside.
  • Heat the chocolate in the microwave until it is very soft - it won't get runny because of how Mexican chocolate it made.
  • In the bowl of a stand mixer beat the butter and sugar until well combined.
  • Beat the chocolate into the butter mixture.
  • Add the eggs and egg yolks, one at a time until well blended.
  • Add the the oil mixture.
  • With the mixer on low add the dry ingredients until just combined.
  • Blend in the espresso.
  • Fill cupcake liners 2/3 full.
  • Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Let cupcakes rest in the cupcake tins for a minute or two before removing them to a cooling rack.
  • Frost when completely cool.

Hot Chocolate Frosting

  • Heat the cream just under a boil in the microwave.
  • Add the Mexican chocolate and stir until thick and creamy - no lumps remain. It will be a little grainy because of the Mexican chocolate - it's ok.
  • Stir in the hot chocolate mix and set aside.
  • In the bowl of your mixer cream the butter.
  • With mixer on low beat in half the Confectioner's sugar until crumbly.
  • Add the remaining Confectioner's sugar and pudding mix.
  • Beat until well mixed.
  • With mixer running slowly pour in the cream mixture.
  • Blend well and then turn the mixer up to medium high and whip until light and fluffy.

Marshmallow Frosting

  • Whip together the butter and half the Confectioner's sugar.
  • When crumbly add the almond extract.
  • Slowly beat in the remaining Confectioner's sugar.
  • Whip for 1 minute.
  • Beat in the marshmallow creme

Assembly

  • Swirl the hot chocolate frosting on the cupcake.
  • Top with a swirl of the marshmallow frosting.

Notes

  • If you don't have espresso just use a strong, black coffee.
  • You can use the same amount (3.2) of milk, semi-sweet, or dark chocolate if you can't find Mexican chocolate.
  • These will keep at room temperature for a couple of days as long as you keep them covered.
  • The cupcakes freeze well, unfrosted, for up to 3 months

Nutrition

Calories: 653kcal | Carbohydrates: 94g | Protein: 3g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 105mg | Sodium: 174mg | Potassium: 147mg | Fiber: 2g | Sugar: 79g | Vitamin A: 695IU | Calcium: 39mg | Iron: 2.1mg