WWYB: cupdate!

January 12, 2008 at 10:18 PM | Posted in cupcakes | 14 Comments
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Last week I posted about T and I visiting one of our friends for a chimichanga dinner along with any suggestions of what dessert would fare well with a mexican inspired dish. (Thanks Nina, Cupcakeproject and Ashley for your suggestions!) Since her husband got sick (and I was feeling a little under the weather too), we rescheduled for tonight. I decided, after an extra week of pondering, to bake… MEXICAN CHOCOLATE CUPCAKES!  I am really not sure what makes them “mexican” but maybe someone who has more cupcake knowledge than me can enlighten the rest of us via comments ;)

Mexican Chocolate Cupcakes

(Recipe from 4Obsessions | photos from me!)

Makes 24 cupcakes


1 C (2 sticks) unsalted butter
1/2 C Dutch-process unsweetened cocoa powder
3/4 C water
2 C granulated sugar
2 large eggs
1/2 C well-shaken buttermilk
2 T vanilla
2 C all purpose flour
1 t baking soda
1 t cinnamon
1/4 t salt


Preheat oven to 350. Put cupcake papers in your muffin tins.

Melt butter in a large heavy saucepan over moderately low heat, then whisk in cocoa. (I sifted cocoa into the butter to avoid lumps) Add water and whisk until smooth. Remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla. Sift together flour, baking soda, cinnamon and salt into a bowl. Then sift again into the cocoa mixture and whisk until just combined (it will be a little bit lumpy).

Fill cupcake papers to about 2/3 full. Bake for 20 minutes until a skewer or toothpick comes out clean. It’s a moist cake, so don’t worry if a few crumbs stick to your tester. Allow cupcakes to cook and then dust with powdered sugar. (I made cinnamon cream cheese frosting instead. See recipe below.)


Cinnamon Cream Cheese Frosting

(Recipe from recipezaar.com | photos from me!)


8 ounces cream cheese, softened
1 teaspoon ground cinnamon
5 3/4-6 1/4 cups powdered sugar, sifted
1/2 cup butter, softened, not margarine
1 teaspoon vanilla

[NOTES: I used less than 4 cups of powdered sugar, taste-testing between each cup, b/c 5-6 cups seems like ALOT of powdered sugar to me! But maybe I don’t have that strong of a sweet tooth?  That might also be why the frosting wasn’t as thick and harder to pipe though. *shrugs]


Beat together cream cheese, butter, cinnamon and vanilla on medium speed until light and fluffy.

Add about half the powdered sugar and beat until mixed well. Then gradually add the remaining powdered sugar until you reach a spreading consistency. (I topped with either chocolate jimmies or dusted with cinnamon)


Husband rating: A+
He said the chocolate and cinnamon were great together and he LOVES cream cheese frosting.

Wifey rating: A+
I am not a huge chocolate fan but… OMG, these cupcakes were so moist and yummy. I could have eaten all of them by myself!

Other rating: A+
Our friends raved about them and there were no cupcakes leftover because everyone had more than one.



  1. These sound delicious! Maybe for a more adult/more Mexican thing, add a drop or two of tequila to either the cupcake mix itself, or the frosting? They sound great though, I’m tempted to give them a try myself…

  2. JUNIPERBLUE, I love me some tequila! If you do make them with tequila definitely come back with your review, k? ps. nice to “meet” you! :)

  3. yay for Jimmies!

  4. NIKKI, I knew you’d love that! teehee. ;)

  5. Hehe, nice to “meet” you too, and I’ll definitely try out the recipe – a little splash of tequila won’t hurt, right…?!

  6. You know what might make them Mexican, too. Some red pepper flakes. You know, spicy chocolate. Although the recipe sounds dang good how it is…I’m totally making these!

  7. RACHEL, red pepper flakes. interesting! I love red pepper flakes. ::storing in my mental cupcake roladex:: omg, and yes definitely make them! You’ll love them! I am kinda bummed that I 1/2 the recipe and only made 12 b/c I am craving them now! LOL.

  8. Sounds like it worked out really well, and it looks delicious

  9. I’ll be the geek here: A lot of the Mexican hot chocolate recipes have either cinnamon or a bit of hot pepper in them. My guess is that because of the cinnamon combo, they call them Mexican cupcakes. It has to do with the whole history of chocolate too though, because Aztecs, I think, were some of the first originators of chocolate. Thank you Aztecs!!

  10. ASHLEY, omg. delicious doesn’t even begin to describe! Thanks for the suggestion!

    ZEBE, you are totally my cake geek go-to friend! and I wub you for it :) Thanks for a little mexican chocolate history.

  11. So, I made these last night and they were terrible! I couldn’t figure out why everyone loved them.

    Then, I realized that I forgot to add the baking soda…

    I re-made them and they are, in fact, ridiculously delicious!! Thanks!

  12. RACHEL, oh whew! I think we’ve all left out an ingredient before. Amazing how one ingredient could change the whole thing huh? ;) So glad you ended up enjoying the recipe.

  13. Just a little FYI, you will see a lot of chocolate desserts called Mexican Chocolate, due to the addition of cinnamon. Real Mexican chocolate is made from a combination of choclate, cinnamon and ground almonds. You can find real Mexican chocolate at Hispanic grocery stores. Abuelita is a good brand. A couple of drops of almond flavoring or some ground almonds would actually give them a more authentic flavor.

  14. LYNDA, thanks for the mexican chocolate education! ooohh almond flavor sounds yummy.

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