WWYB: cupdate!January 12, 2008 at 10:18 PM | Posted in cupcakes | 14 Comments
Tags: chocolate, cinnamon, cream cheese
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.
Sorry, the comment form is closed at this time.