Sugar & Spice
Hope everyone had a fun and festive Cinco De Mayo! I wanted to get these up before the actual holiday, but entertaining mid-week can be quite taxing with food/house prep in the days leading up to your get together. In any case, should you be celebrating over the weekend, or simply are looking for a delicious spin on your favorite chocolate cupcake, here’s a recipe to bring out the delicious flavors of Mexican Hot Chocolate. With a silky smooth and delectable cinnamon buttercream frosting, these cupcakes are sure to please. Serve with coffee to really bring out the chocolate flavor!
Ingredients:
Cupcakes (adapted from Barefoot Contessa At Home)
- 1 1/2 sticks unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar, packed
- 2 extra-large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk, shaken, at room temperature
- 1/2 cup light sour cream, at room temperature
- 2 tablespoons brewed coffee
- 1 3/4 cups all-purpose flour
- 1 cup dutch-processed cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 cup butter
- 4 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanila
- 1 tsp cinnamon
- Good quality chocolate bar (optional)
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, light sour cream, and coffee. In another bowl, sift together the flour, cocoa powder, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
For the icing, beat butter in an electric mixer fitted with a paddle attachment until fluffy. Sift 1/2 cup of powdered sugar at a time into bowl and mix completely before next additions. Add the milk 1 tbsp at a time to achieved desired thickness. Mix in vanilla and cinnamon until well combined. Pipe onto your cooled cupcakes and garnish with chocolate curls (use a vegetable peeler to shave chocolate bar).
Lindsay Martin posted: 09 May at 7:13 am
Hi Gabby! Made these for my Cinco de Mayo party yesterday. They were a HUGE hit. Thank you!
admin posted: 09 May at 9:19 pm
Hey Lindsay! So glad you and your guests enjoyed them! Isn’t the frosting delicious? Happy May!