Xocalati Cupcakes
For the most incredible chocolate experience of your life, give these Xocolati (Mexican Chocolate) Cupcakes by Anna of Icy Violet's a try! You're going to love them!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: Mexican
Servings: 24
Calories: 360kcal
Author: Chef Dennis Littley
Cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 4 large eggs at room temperature
- 6 ounces unsweetened chocolate melted, 170 gm
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 teaspoons chili powder (I used pasilla for a more complex flavor but regular is fine too)
Mexican Chocolate Icing
- ¼ cup cocoa
- 3 ¼ cups powdered sugar
- 1-2 teaspoon chili powder
- 8 ounces butter at room temperature (important! microwaving can approximate it but you're taking risks with the texture), 227 gm
- ½ teaspoon vanilla extract
- 3 tablespoon milk or cool coffee if you want to be really exciting!
- Chili powder (again I recommend pasilla) to sprinkle on top
Cupcakes
To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes (about; stir occasionally until completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm).
Line two 12-cup muffin tins with cupcake papers; set aside.
In a bowl, sift the flour, baking soda, cinnamon and chili powder together; set aside.
In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth. Add the sugars and beat for about 3 minutes or until fluffy. Add the eggs, one at a time, beat well after each addition. Add the chocolate, mixing until well incorporated.
Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla. With each addition, beat until ingredients are incorporated but do not overmix.
Carefully spoon batter into cupcake liners; fill ¾ full.
Bake in a 350° oven for 20-25 minutes or until pick comes out clean. Cool in tins for 15
Mexican Chocolate Frosting
With an electric mixer, beat together sugar, cocoa, chili powder, and butter.
Mix on low until well blended, and then on medium for another two minutes.
Add vanilla and milk/coffee, beating on medium for another minute.
Pipe onto cupcakes and top with a sprinkling of chili powder.
Calories: 360kcal | Carbohydrates: 44g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 145mg | Potassium: 131mg | Fiber: 1g | Sugar: 33g | Vitamin A: 605IU | Calcium: 41mg | Iron: 2.1mg