Mexican Hot Chocolate Cupcakes

Close up of the cupcakes on a cooling rack for feature image.

Mexican Hot Chocolate Cupcakes

Dark, rich, fudgy cupcakes with cinnamon warmth and a subtle kick, finished with a decadent frosting made from real Mexican hot chocolate discs. Cozy without being boring, bold without being loud—these are the cupcakes people remember and quietly hope you’ll make again.

Course Dessert - Cupcakes

Cuisine American - Southwest

Prep Time 10

Cook Time 20

Total Time 30

Servings cupcakes

Calories 348kcal

Author Marye Audet-White

Ingredients

¼ 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
½ cup vegetable oil
1 ½ teaspoons vanilla extract
⅓ cup buttermilk
1 cup flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
½ cup dark cocoa powder
½ cup espresso cooled to room temperature

Hot Chocolate Frosting

½ cup butter
4 cups powdered sugar also called confectioner's sugar
⅓ cup heavy cream
3.2 ounces Mexican chocolate
1 ounce instant hot chocolate mix 1 packet
1 tablespoon chocolate instant pudding mix

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 ⅔ 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.

Assembly

Swirl the hot chocolate frosting on the cupcake.

Notes

Storage:

Store covered, at room temperature for 2-3 days. If your kitchen is hot refrigerate. Freeze unfrosted for up to 3 months.

Tips:

You can use the same amount (3.2 oz) of milk chocolate, semi-sweet, or dark chocolate plus ½ teaspoon each of ground chipotle chiles and cinnamon if you can't find Mexican chocolate.
If you don't have espresso just use a strong, black coffee.
Don't overbake the cupcakes - they'll be dry.
Fill cupcake pans ¾ to allow them to rise properly in the oven.

Nutrition