Mexican Hot Chocolate In Cupcake Form

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Mexican Hot Chocolate CupcakesI’ve been running errands all day and realized that I was way behind on my blog post! So without further ado, I’ve got a special treat for you. Heehee, bet you weren’t expecting a rhyme. I’ve been back in the Quest Kitchen baking up chocolatey treats. I’ll tell you ahead of time that I earned these so I did not go the low fat route this time.

In winter down here, we’ve got a drink called Mexican Hot Chocolate. It’s kinda like a regular hot chocolate except they use dark chocolate, cinnamon, and cayenne pepper. Yep, you read that right. We like it spicy down here apparently. Since I’m not from here, I don’t really know the origin behind this nor if it’s really from Mexico.

I love how it tastes with a sweet/spicy combination. Especially if there’s a mountain of whipped cream on top. Sigh. Since it’s way too hot now to drink hot chocolate of any kind, I decided to try my hand at… Mexican Chocolate Cupcakes! Cupcakes suit any weather.

Mexican Hot Chocolate Cupcakes

  • 1 cup milk
  • 1 tsp white vinegar or apple cider vinegar
  • 1 cup flour
  • 3/4 cup sugar
  • 1/2 cup baking cocoa
  • 1/3 cup vegetable oil
  • 1 1/2 tsp vanilla
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp ground cloves or nutmeg
  • 1/4 tsp cayenne pepper

Preheat oven to 350 degrees and stick 12 cupcake liners in your cupcake pan. Mix the milk and vinegar in a bowl and set aside for about 5 minutes. You want the milk to curdle a bit or you could just use buttermilk if you happen to have that around. (Not sure anyone has buttermilk around these days.)

Measure and mix all the remaining ingredients in a bowl and stir in the milk. Beat well like you would any cupcake batter until mixed. Pour about 1/4 cup into each of the 12 cupcake holes in the pan. Bake at 350 degrees for 18 minutes. Let them cool if you can manage to wait. Makes one dozen delightful cupcakes.

When I made ours, I used soymilk instead of regular milk since The Kid is allergic to dairy so ours were actually vegan cupcakes. I dusted them with powdered sugar on the top. Anyone who knows me is well aware that I can’t keep frosting or whipped cream in the house because it won’t survive long enough to make it onto a cupcake. 😉

These were incredible, chocolatey, spicy good! They almost reminded me of dark chocolate gingerbread if I had to describe them. I managed to only have one and will freeze the rest for The Kid’s lunch.

Have you ever tried a Mexican Hot Chocolate? Is there a hot chocolate version for other regions in the US? Hmmmm.

Comments

  1. Looks really delicious. Will definitely use your recipe the next week!
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