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Mexican Chocolate Cupcakes
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4.43 from 7 votes

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 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: Mexican
Keyword: chocolate cake, cupcakes, dessert
Servings: 24
Calories: 360kcal
Author: Chef Dennis Littley



  • 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



  • 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