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| Warm up with these delicious Mexican Hot Chocolate Cupcakes! |
I made these cupcakes with a doctored chocolate cake mix, filled them with a creamy dreamy marshmallow filling, and topped them off with sweet and spicy milk chocolate buttercream and a grating of Mexican chocolate. The perfect treat to enjoy in front of a cozy fire with a steaming mug of whatever you like.
There are a few different ways you can take your cake mix to the next level. If you tuned in to my Easy Gourmet Cupcake series you already know that I like to sub whole milk for the water, add an extra egg, and sub melted butter for the oil - and then double the amount of butter. I know. It's fabulous. I also added some cinnamon and a touch of cayenne to the batter.
The filling is a jar of marshmallow cream beaten into a stick of butter with a little vanilla and a touch of powdered sugar. So creamy! So dreamy!
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| Creamy, fluffy, and spicy Mexican Hot Chocolate Buttercream |
The milk chocolate buttercream is silky smooth and luscious to a fault. Just kidding. There's no fault in this buttercream. Just wonderfulness. (sigh) I added some cinnamon and cayenne to amp up the Mexican chocolate flavor in this cupcake. Only add an 1/8 tsp of cayenne if you are sensitive to spice, otherwise go for the whole 1/4 tsp. 😉
I finished off these cupcakes by grating a tablet of Mexican chocolate over the frosted cakes. It adds even more Mexican chocolate flavor, plus a pretty sparkly finish.
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| Here they are - Mexican Hot Chocolate Cupcakes sprinkled with grated Mexican chocolate. So pretty! |
Feeling cold? Fear not. Spicy cinnamon and fiery cayenne will warm up those taste buds - and those tummies. Stay warm y'all!
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| Viva the Mexican Hot Chocolate Cupcake! |
Mexican Hot Chocolate Cupcakes
Makes 24 cupcakes
INGREDIENTS
For the cupcakes:
1 box chocolate cake mix
4 large eggs
1 1/4 cups whole milk
1 cup unsalted butter, melted
1 tsp cinnamon
1/4 tsp cayenne pepper
Note: These ingredients are based on a cake mix that calls for 3 eggs, 1 1/4 cups water, and 1/2 cup of oil. I added an extra egg, subbed whole milk for the water, and subbed melted butter for the oil, and then doubled the amount of butter.
For the filling:
(original recipe from The Kitchen Prep Blog)
1 stick (8 Tbsp) unsalted butter, softened
1 7 oz jar marshmallow cream
1 tsp vanilla extract
2 Tbsp powdered sugar
For the buttercream:
(original recipe from Barefeet in the Kitchen)
1 cup semisweet chocolate chips
2 sticks unsalted butter, softened
2 cups powdered sugar
1 tsp cinnamon
1/8 to 1/4 tsp cayenne pepper
2 tsp vanilla extract
1/2 tablet of Mexican chocolate to grate on top
DIRECTIONS
1. Preheat oven to 350 degrees and line two cupcake pans with 24 cupcake liners.
2. Whisk up your doctored cake batter being sure to add in the cinnamon and cayenne. Bake according to package directions for cupcakes and cool completely.
3. For the filling, beat butter for 30 seconds. Beat in the marshmallow cream. Add the vanilla and powdered sugar and beat until creamy and smooth.
4. Use the end of a wooden spoon to make a hole in the center of each cupcake making sure not to punch through the bottom.
5. Put filling in a Ziploc freezer bag, snip off a 1/3 inch off of one corner, and pipe filling into the cupcakes.
6. For the buttercream, melt chocolate chips in a microwave safe bowl in the microwave in 15 second increments until melted. Then allow to cool a little.
7. Beat butter in a stand mixer for 30 seconds. Add in the powdered sugar and spices and beat again until creamy.
8. Beat in the vanilla and melted chocolate. Scrape down the bowl and beat for 3 minutes until light and fluffy.
9. Cut the corner off another Ziploc freezer bag a little smaller than the piping tip you want to use. Insert your tip and then pile in the buttercream.
10. Pipe buttercream onto cupcakes and finish by grating the Mexican chocolate disc over the tops.
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