Whether there is a birthday party or a small get-together, Mexican hot chocolate cupcake is an all-time favorite 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 to your favorite buttercream.
Its taste is pretty fabulous, especially the layer of a cake tops itself with perfect 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 flavor
- A counter-intuitive way
Mexican Hot Chocolate Cupcake
It sounds 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 perfect sense. Chocolate makes up using cocoa butter, milk,
emulsifiers, vanilla, sugar, and cocoa solids. The cocoa solids give flavor to the chocolate. That is why the highest-quality cocoa powder is good to use for the chocolate flavor.
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 at 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.
Afterward, 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.
How To Apply Toppings?
Simply Perfect Mexican Hot chocolate cupcake may pair well with any kind of frosting. But, Swiss Meringue Buttercream frosting is an all-time favorite for many people. Besides, you can use either vanilla or chocolate according to your taste. Moreover, you can top them with a pinch of this tree chocolate vermicelli. It is just like a regular chocolate jimmies. But, the flavor 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 shortest list of ingredients and only one dirty bowl will be left after making it. 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, carbohydrates 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.
Cupcake With Coconut Whipped Cream (Vegan)
This is a Mexican hot chocolate cupcake recipe for vegan. Vegan does not like to eat products made of animals even taken from animal sources. This is a purely vegan recipe and cupcakes made by this recipe is exactly the same as non-vegan. This vegan recipe will definitely appeal nonvegans too. You can enjoy this at parties or as an evening snack. No dairy product is used in the recipe thus you can take it when you are traveling. Moreover, it is good for those who are diet conscious. You can preserve these cupcakes for a few days too.
- 2 cups nondairy milk (own choice)
- 2 teaspoon apple cider vinegar
- 1 cup vegan can sugar
- ½ cup canola oil
- 1 ½ teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cup all-purpose flour
- 1 cup dark cocoa powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground cayenne pepper
- 1 teaspoon baking soda
- ½ teaspoon salt
Coconut Whipped Milk Cream
- 2 cans of full-fat coconut milk
- 6 tablespoon agave nectar
- 2 teaspoon agave nectar
- 6 tablespoons corn starch
Preheat oven at 350 F for 45 minutes.
Line the muffin tray with paper or foil liner. Take a bowl and mix milk and vinegar with a hand beater and set aside for a few minutes to curdle. Then add sugar, vanilla extract, and almond extract and beat until foamy. Take another bowl and mix flour, salt, cocoa powder, baking soda, and spices. Add wet ingredients in it into two batches and keep beating until no lumps left. Then pour into muffin pan.
Bake for 20 minutes or more if the toothpick does not come out clean. Then let it cool.
Refrigerate coconut milk for 6 hours preferably overnight.
Take solid milk out in a bowl and mix with an electric beater until a soft peak begins to form. Then add vanilla extract, agave nectar, and corn starch. You may add more corn starch to thicken. Keep in refrigerator. Before serving fix cream on the cupcake and enjoy.
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 free time.
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