Mexican Chocolate Cupcakes

Don't make cupcakes when you're sick and out of it, I used baking powder instead of soda, haha, but they still turned out ok!  For once baking was forgiving.

*This recipe does not use eggs, so expect a slightly different, more crumbly, consistency!

I did a homemade buttercream for these, so I'll include that recipe as well.  I had a lot of frosting left over, so next time I'll probably take advantage of that and do some piping, but it was my first go with buttercream, so this time around I just did a quick/rustic icing job.  Only downside was the icing was super SUPER rich, so I might go with a different buttercream next time.

Refrigerate for sure, and these can last up to 4 days.



Mexican Chocolate Cupcakes
Adapted from Cupcakes by Shelly Kaldunski
Makes 12 cupcakes
(I Prefer the Basic Buttercream posted with the Devil's Food Cupcakes)

• 1 cup all purpose flour
• 3/4 cup sugar
• 1/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup lukewarm water
• 1/3 cup vegetable oil
• 3/4 teaspoon white vinegar
• 1/2 Mexican Chocolate, finely grated (I used Abuelita brand) 
• Buttercream (recipe to follow)

~Preheat oven to 350°F.  Prepare muffin tins with cupcake liners.

~Mix together the flour, sugar, cocoa powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt.  Sifting recommended as my cocoa powder always clumps.

~Add the water, oil, and vinegar, and mix until combined. Add the grated Mexican Chocolate and mix just until blended. Spoon the batter into your lined muffin tin, aiming for roughly 12 cupcakes 3/4ths full.

~Bake for 24 minutes, or until a toothpick comes out clean. (I took mine out at 22 minutes and they were fine, but I use darker pans.  As I've mentioned before, checking in 2 minute intervals should keep you safe!)

~Cool in the pan for 5 minutes, then remove to a wire rack and cool completely.

~Once cooled, mix remaining cinnamon with buttercream frosting.  Frost cupcakes and top with grated Mexican chocolate.



 Rich Buttercream Frosting

• 3 large egg whites at room temperature
• 3/4 cup sugar
• pinch of salt
• 1 cup unsalted butter at room temp., cut into 16 pieces (2 sticks)

~Combine egge whites and sugar in a heatproof bowl.  Mix constantly over a double boiler that's simmering for roughly 2 minutes, or until the sugar has dissolved.  It will be very warm to the touch, roughly 160°F.

~Remove from the heat, and beat at a high speed until fluffy and solid peaks are formed. This takes roughly 6 minutes.  (Use an electric mixer or you'll go crazy!)

~Add the salt, and mix in the butter gradually.  If it begins to separate at all, mix for several minutes until smooth.

~If not for immediate use, refrigerate for up to 5 days.  Simply mix and bring to room temperature before using.