Mexican Inspired Chocolate Cupcakes Recipe By Tasty Recipes

MEXICAN CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Beat white sugar, brown sugar, and butter together in the bowl of a stand mixer until thoroughly blended and creamy. Add egg; beat well. Mix in 1 teaspoon vanilla extract.
• Combine flour, 2/3 cup cocoa powder, baking powder, coffee, salt, baking soda, and cinnamon in a second bowl. Blend with a whisk until fluffy and no clumps appear. Alternate adding the flour mixture and 1 cup milk into the butter mixture, mixing until just combined. Fill muffin cups 2/3-full of batter.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Move to a wire rack to cool completely, at least 25 minutes.
• Beat butter in the bowl of the stand mixer; add confectioners' sugar, 1 cup at a time, beating until creamy. Add 2 tablespoons milk; mix until frosting is creamy. Mix in 1/2 cup cocoa powder and 1 teaspoon vanilla extract.
• Fit a piping bag with a coupler and tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon frosting into the bag. Gather edges and twist together. Pipe frosting onto the cupcakes.

SOPAPILLA CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
• Mix cake mix, water, egg whites, oil, 1 tablespoon cinnamon, vanilla extract, and lemon extract together in the bowl of a stand mixer; mix on low for 30 seconds. Increase speed to medium and mix batter for 2 minutes. Fill muffin cups 2/3-full with batter.
• Combine white sugar and 1 tablespoon cinnamon together in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted in a cupcake comes out clean, about 15 minutes. Cool cupcakes to room temperature.
• Beat butter in a bowl using an electric mixer until creamy and fluffy, 1 to 2 minutes. Add confectioners' sugar, 3 tablespoons honey, and 1/2 teaspoon cinnamon; beat until just combined. Mix milk, 1 tablespoon at a time, into creamed butter mixture until desired consistency of frosting is reached. Spoon frosting into a piping bag or a plastic bag with a snipped corner; pipe onto each cupcake. Drizzle honey over each frosted cupcake.

CHOCOLATE SNACK CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Add the sugar and whisk to combine.
• Add the warm water, buttermilk, eggs, and vanilla and whisk until combined.
• Line 2 muffin tins with paper liners.
• Scoop the batter into prepared muffin tins, filling each cup a little more than halfway.
• Bake for about 20 minutes, until the tops of the cupcakes spring back when gently pressed. Let cool completely.
• Make the marshmallow filling: In a medium bowl, whip the heavy cream with an electric hand mixer until soft peaks form. Add the marshmallow cream and whip until stiff.
• Transfer the filling to a piping bag fitted with a medium round tip or a zip-top bag with a corner snipped off.
• Use the end of a whisk or another utensil to push down the center of each cupcake.
• Pipe the filling into the cupcakes, leveling off the tops if needed. Freeze for 15 minutes while you make the ganache and icing.
• Make the ganache: Add the chocolate chips and heavy cream to a medium microwave-safe bowl. Microwave in 30-second increments, until melted. Mix together until smooth.
• Make the icing: In a medium bowl, stir together the powdered sugar and milk until smooth. The icing should fall off the spatula in ribbons. If it is too thin, add a bit more powdered sugar.
• Transfer the icing to a piping bag fitted with a small tip or a zip-top bag with a corner snipped off.
• Dip the top of each cupcake in the ganache, then set aside to dry for 10 minutes.
• Pipe icing curls across the center of the cupcakes and let dry for 15 minutes at room temperature.
• Enjoy!

CHOCOLATE CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F and line a muffin tin with cupcake wrappers
• Whisk together flour, baking powder, and salt in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and fluffy, about 2 minutes.
• While beating the eggs, gradually pour in the softened butter and vanilla. Continue to mix slowly and add half the flour mixture.
• Add the milk, followed by the rest of the flour mixture, cocoa powder and chocolate chips.
• Bake for 18-20 minutes, or until a toothpick comes out cleanly.
• Cool for 10 minutes in the muffin tins then transfer to a wire rack to cool completely and decorate as desired.

CHOCOLATE-DIPPED CANNOLI CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Line a muffin tin with liners and cooking spray.
• Prepare cake mix according to its directions.
• Fill liners about ¾ of the way up with the cupcake batter.
• Bake for about 20-25 minutes. A toothpick should come out dry when inserted.
• Allow the cupcakes to cool completely.
• In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined.
• Fold in the mini chocolate chips.
• Cut a ½ inch (1.5cm) hole on the tip of a pastry or zip top bag and fill with the cannoli cream.
• Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole.
• Fill the cupcake with cannoli cream and use a spiraling motion to create a swirl of the cream on top of the cupcake.
• Put the cupcakes in the freezer for about 1 hour or until firm.
• Melt the dark chocolate and coconut oil together.
• Carefully, dip the tops of the cupcakes into the melted chocolate.
• Place in the refrigerator to firm up if need be.
• Enjoy!

CINCO DE CHILI CHOCOLATE CUPCAKES WITH CHILI CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
• Empty the boxed cake mix into a mixing bowl, and whisk in 1 1/2 teaspoon of ground ancho chile and 1/4 teaspoon of cayenne pepper. Using an electric mixer on medium speed, beat in the water, vegetable oil, and eggs; beat for 2 minutes. Spoon the batter into the prepared cupcake cups, filling them 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before frosting.
• In a bowl, sift 1 teaspoon of ground ancho chile, 1/8 teaspoon of cayenne pepper, and the cinnamon with the confectioners' sugar. Beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth; mix in the vanilla extract. Spread the frosting onto the cooled cupcakes in attractive swirls, and poke a small dried chile, stem-side up, into the frosting as a garnish.