Chocolate Aztec Cupcakes Recipe

Name: Chocolate Aztec Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter, cut into pieces; 1/2 cup unsweetened Dutch-processed cocoa; 1/3 cup freshly brewed coffee; 1 cup all-purpose flour; 1 cup packed light brown sugar; 1 teaspoon ground cinnamon; 3/4 teaspoon ground ancho chile powder; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 1/4 teaspoon ground cayenne; 1/3 cup sour cream; 2 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 1 tablespoons unsalted butter, cut into small pieces; 2 ounces chopped bittersweet chocolate; 1 teaspoon honey; Large pinch ancho chile powder; Pinch kosher salt; Whole dried chiles and edible gold dragees, for garnish, optional

Servings: persons

6 tablespoons unsalted butter, cut into pieces
1/2 cup unsweetened Dutch-processed cocoa
1/3 cup freshly brewed coffee
1 cup all-purpose flour
1 cup packed light brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground ancho chile powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground cayenne
1/3 cup sour cream
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 tablespoons unsalted butter, cut into small pieces
2 ounces chopped bittersweet chocolate
1 teaspoon honey
Large pinch ancho chile powder
Pinch kosher salt
Whole dried chiles and edible gold dragees, for garnish, optional

1
For the cupcakes: Preheat the oven to 350 degrees F and position a rack in the middle of the oven.
2
Line one 12-cup standard muffin tin with cupcake liners.
3
Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 1 minute.
4
Whisk to combine.
5
Meanwhile, whisk the flour, light brown sugar, cinnamon, ancho powder, baking powder, baking soda, salt and cayenne in a large bowl.
6
Beat the sour cream with the eggs and vanilla in a small bowl.
7
Whisk the hot cocoa mixture into the dry ingredients.
8
Stir in the sour cream mixture just to combine; don't overmix.
9
Fill each cupcake liner about two-thirds of the way full with batter.
10
Bake until a toothpick inserted in the center of the cake comes out clean, 18 to 20 minutes.
11
Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin.
12
Cool on the rack completely.
13
For the glaze: Combine the butter, chocolate, honey, ancho powder and salt in a small microwave-safe bowl and cover with plastic wrap.
14
Microwave on high until the butter and most of the chocolate is melted, about 1 minute.
15
Whisk until smooth and let sit to cool, 15 to 20 minutes.
16
Dip the top of each cupcake in the glaze.
17
Garnish with chiles and dragees if desired.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 6 tablespoons unsalted butter, cut into pieces, 1/2 cup unsweetened Dutch-processed cocoa, 1/3 cup freshly brewed coffee, 1 cup all-purpose flour, and more.

Yes, Chocolate Aztec Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Aztec Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions