Mexican Chocolate Cupcakes Recipe

Name: Mexican Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup white sugar; 1/2 cup brown sugar; 1/4 cup butter, at room temperature; 1 egg; 1 teaspoon vanilla extract; 1 1/3 cups all-purpose flour; 2/3 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1/2 teaspoon instant coffee granules; 1/4 teaspoon salt; 1/4 teaspoon baking soda; 1/4 teaspoon ground cinnamon; 1 cup milk; Chocolate Buttercream Frosting:; 1 cup butter, softened; 5 cups confectioners' sugar; 2 tablespoons milk; 1/2 cup unsweetened cocoa powder; 1 teaspoon vanilla extract

Servings: persons

1/2 cup white sugar
1/2 cup brown sugar
1/4 cup butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon instant coffee granules
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 cup milk
Chocolate Buttercream Frosting:
1 cup butter, softened
5 cups confectioners' sugar
2 tablespoons milk
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract

1
Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2
Beat white sugar, brown sugar, and butter together in the bowl of a stand mixer until thoroughly blended and creamy. Add egg; beat well. Mix in 1 teaspoon vanilla extract.
3
Combine flour, 2/3 cup cocoa powder, baking powder, coffee, salt, baking soda, and cinnamon in a second bowl. Blend with a whisk until fluffy and no clumps appear. Alternate adding the flour mixture and 1 cup milk into the butter mixture, mixing until just combined. Fill muffin cups 2/3-full of batter.
4
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Move to a wire rack to cool completely, at least 25 minutes.
5
Beat butter in the bowl of the stand mixer; add confectioners' sugar, 1 cup at a time, beating until creamy. Add 2 tablespoons milk; mix until frosting is creamy. Mix in 1/2 cup cocoa powder and 1 teaspoon vanilla extract.
6
Fit a piping bag with a coupler and tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon frosting into the bag. Gather edges and twist together. Pipe frosting onto the cupcakes.

1967

kcal

Calories

Fat

353

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 1/2 cup white sugar, 1/2 cup brown sugar, 1/4 cup butter, at room temperature, 1 egg, and more.

Yes, Mexican Chocolate 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.

Mexican Chocolate Cupcakes

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