Saturday, September 22, 2012
Mexican Hot Chocolate Cupcakes (or Cake)
I tweaked Better Homes and Gardens Chocolate Cake recipe and then also put a Mexican twist on it.
Here's my recipe, Mexican Hot Chocolate Cupcakes:
2-1/4 c. Flour
1-3/4 c. Sugar
1-1/4 c. plus 1 t. Water
1 t. Baking Powder
3/4 t. Baking Soda
1/4 t. Salt
2/3 c. Shortening (or butter)
2 oz. Unsweetened Chocolate, melted
1 T. Cocoa Powder (heaping)
1-1/2 t. Vanilla
1-1/2 t. Cinnamon (Any works, but my favorite for this recipe is this one from Savory Spice Shop)
Additional Cinnamon for sprinkling on tops of frosted cupcakes
Frosting: Your favorite white frosting, buttercream or this...
1 T. Water
1/2 c. Shortening
1 t. Vanilla
3-4 c. Powdered Sugar
1 T. Milk
(Instructions for Frosting--whip together water and shortening until fluffy. Add in vanilla and 2 c. Powdered Sugar until combined. Add milk and mix thoroughly. Mix in more powdered sugar until it is to your desired consistency I usually use 3.5c. of powdered sugar in this recipe.)
For cupcakes beat together shortening and sugar until combined. Add in baking powder, baking soda, salt and eggs until combined. Then mix in vanilla, melted chocolate, cocoa powder and cinnamon until combined. Finally, alternate mixing in flour and water until all combined.
Pour into ~26 cupcake wrapper lined tins, one 9x13" pan, two 8" round cake pans or two 9" round cake pans. (Cake pans should be prepared with grease and flour before the batter is poured in.)
Bake cupcakes for 20 minutes at 350 degrees or the cake/s for 30 minutes at 350 degrees.
Cool on wire racks, then frost with desired frosting. Once cooled and frosted sprinkle a touch of cinnamon on top! (As pictured below) :)