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Mexican Chocolate Spice Cupcakes: 9 Irresistible Bites

Mexican Chocolate Spice Cupcakes
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These Mexican Chocolate Spice Cupcakes offer a delightful fusion of rich chocolate and warming spices, perfect for a unique holiday treat. They’re a little sweet, a little spicy, and a whole lot of delicious!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup hot water or hot brewed coffee
  • For the Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • Pinch of cayenne pepper (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, cinnamon, cayenne pepper, and salt.
  3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes, until well combined.
  4. Reduce the mixer speed to low and carefully pour in the hot water or coffee. Mix until just combined. The batter will be thin.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  7. Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
  8. While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened butter until creamy.
  9. Gradually add the powdered sugar and cocoa powder, alternating with the milk, beating until smooth and creamy. Stir in the vanilla extract and cayenne pepper, if using.
  10. Once the cupcakes are completely cool, frost them generously.

Notes

  • For an extra kick, you can add a pinch of chili powder to the frosting.
  • If you don’t have buttermilk, you can make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5 minutes.
  • Hot coffee will deepen the chocolate flavor but will not make the cupcakes taste like coffee.

Nutrition

Find it online: https://sundayflavor.com/mexican-chocolate-spice-cupcakes/