Whether there is a birthday party or a small get together, Mexican hot chocolate cupcakes are all time favourite for children. Hot chocolate cupcakes are moist, deeply chocolaty and so easy to make. These cupcakes mostly have a slightly vaulted top and a fluffy texture, but these are strong enough to stand up your favourite buttercream. Its taste is pretty fabulous, especially the layer of a cake topped with perfectly chocolate frosting. We want to share one of the different recipes for delicious cupcakes made from cake scraps. For preparing these cupcakes we need to keep some of the following points in our mind;
- A sturdy strong cupcake to stand up a moderate pile of frosting
- A thicker batter which is easier to portion out without dribbling everywhere
- A nicely domed top.
- A moist texture.
- An extremely chocolaty flavour
- A counterintuitive way
Mexican Hot Chocolate Cupcake
It is sound crazy when we think it will not actually contain any chocolate, but if you think about what exactly that makeup is “chocolate,” then, it makes a perfect sense. Chocolate makes up using cocoa butter, milk,
emulsifiers, vanilla, sugar, and cocoa solids. The cocoa solids are used to give flavour to the chocolate. That is why the highest quality cocoa powder is suggested to use for the chocolate flavour.
Ingredients required for Mexican Hot Chocolate Cupcakes are following as;
- One and a half cups granulated sugar
- Half cup Cake flour
- One cup all-purpose flour
- One cup unsweetened cocoa powder
- One teaspoon baking soda
- One and a half teaspoons baking powder
- 4 large eggs
- Half teaspoon kosher salt
- One cup (2 sticks) unsalted butter, softened
- One cup Greek yogurt
- Two teaspoons vanilla extract
How to Prepare it?
First of all preheat the oven at 350 degrees F, take a large mixing bowl and place the all-purpose flour, sugar, cake flour, cocoa, baking soda, baking powder and stir to combine. Then, mix in the butter on stumpy speed until the blend resembles moist crumbs.
Mix all the eggs with a splash of vanilla a few dollops of Greek yogurt. Scrape the sides and bottom of the bowl with a silicone spatula after each addition, and then add the yogurt and vanilla. After that, again scrap the sides and bottom of the bowl to be sure that all the ingredients are well-mixed.
To build the structure of a cake and to aerate the batter, just beat the butter at medium speed for one to one and half minutes. Afterwards, use an ice cream scoop to portion out the batter, just fill half full cupcakes and bake it for 15 minutes until a toothpick inserted in the middle of a cupcake and comes out clean. Before frosting, cool the cupcakes completely.
Simply Perfect Mexican Hot Chocolate Cupcake may pair well with any kind of frosting, but Swiss Meringue Buttercream frosting is all time favourite for many people. Besides it, either vanilla or chocolate can be used according to your taste. Moreover, you can top them with a pinch of this India Tree Chocolate Vermicelli. It is just like a regular chocolate jimmies, but the flavour is like a real chocolate shaving.
Fortunately, it is a perfect recipe for lazy bakers who prefer not to chop or melt chocolate and do not want dirty dishes. You will love this quickest recipe due to its the shortest list of ingredients and only one dirty bowl will be left after making. This way is a little bit extraordinary, but it utilizes the reverse-creaming method as other cake recipes.
Nutrition Values: 1 cupcake has many Nutrition Values such as Calories 133kcal, total fat 7g, Saturated Fat 4g, Cholesterol 40 mg, Sodium 96 mg, Carbohydrate 16g, Dietary Fiber 1g, Sugars 10g, and Protein 3g. Percent Daily Values are completely based on a 2,000 calorie diet and your daily values may be higher or lower depending on your calorie needs.
It will be a healthy choice if you are a diet conscious person and want to offer healthy and scrumptious cupcakes to your guest or children. Try this easy recipe at home whenever you have a free time.
Featured Image Source: Wikimedia