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| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 cupcakes |
Ingredients
- ½ cup white sugar
- ½ cup brown sugar
- ¼ cup butter, at room temperature
- 1 egg
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon instant coffee granules
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 1 cup milk
- 1 cup butter, softened
- 5 cups confectioners’ sugar
- 2 tablespoons milk
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Beat white sugar, brown sugar, and butter together in the bowl of a stand mixer until thoroughly blended and creamy. Add egg; beat well. Mix in 1 teaspoon vanilla extract.
- Combine flour, 2/3 cup cocoa powder, baking powder, coffee, salt, baking soda, and cinnamon in a second bowl. Blend with a whisk until fluffy and no clumps appear. Alternate adding the flour mixture and 1 cup milk into the butter mixture, mixing until just combined. Fill muffin cups 2/3-full of batter.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Move to a wire rack to cool completely, at least 25 minutes.
- Beat butter in the bowl of the stand mixer; add confectioners’ sugar, 1 cup at a time, beating until creamy. Add 2 tablespoons milk; mix until frosting is creamy. Mix in 1/2 cup cocoa powder and 1 teaspoon vanilla extract.
- Fit a piping bag with a coupler and tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon frosting into the bag. Gather edges and twist together. Pipe frosting onto the cupcakes.
- It’s important to have the butter at room temperature so it creams easily.
- Bake 12 to 14 minutes for mini cupcakes.
Nutrition Facts
| Calories | 530 kcal |
| Carbohydrate | 86 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 13 g |
| Sodium | 292 mg |
| Sugars | 70 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I thought it was only ok it was really dense and dry. I added Cayenne, nutmeg, and dark brown sugar to it and I think it helped the flavor out more. I think if I’m going to make Mexican chocolate cake again I’d use a whole stick of butter, 2 eggs, and decrease the temperature down to 325.
Definitely needed cayenne just a bit and a lot more cinnamon. I also add cinnamon to the frosting to enhance the spice
They were very good cupcakes however, they didn’t have enough spices for them to have a true Mexican chocolate taste. I added some chill powder and more cinnamon which made them a delicious dessert.