Mexican Hot Chocolate Cupcakes

Responsible for dessert for a fiesta-themed gathering, I decided to try a cake form of this cinnamon-y and spicy beverage, and called upon the assistance of my dear friend Libbey. Baker and neighbor extraordinaire, she’s an ever-reliable source of laughs and extra ingredients, and we’ve had many memorable cooking escapades (some more well-behaved than others–she hasn’t entirely forgiven me for when we made profiteroles freshman year and some lighthearted flour-flinging ended with me getting egg yolk in her hair. I maintain that she started it). Sadly, she’s moving to North Carolina in a few weeks and I can no longer unexpectedly appear in her kitchen asking to borrow cups of sugar. I am despondent. Libbey come back and visit as much as possible! No egg fights, I promise.

These were more of an excuse to make chocolate cupcakes than an authentic recreation; for a more adventurous recipe I’d add a few teaspoons of cinnamon and chile powder to the batter, and maybe top with a dollop of homemade whipped cream. We were mostly winging the recipe based on available ingredients, so there’s likely a more Martha-approved method of incorporating the chocolate, like melting it with the butter in a double boiler or something, but our way was successful, if inelegant. It made two dozen somewhat squat cakes, so maybe half again or even double the recipe if you prefer your cupcakes more substantial.

Mexican Hot Chocolate Cupcakes

Libbey's frosting artistry

1/2 cup unsweetened cocoa powder
1 cup boiling hot water
2 oz bittersweet/dark chocolate
1 1/3 cup flour
2 tsp baking powder
1/2 tsp salt
(2 tsp cinnamon, 1+ tsp chile powder)
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs
2 tsp vanilla extract

Mix cocoa and water until smooth and cool to room temperature. Melt the chocolate and allow to sit until cool but still liquid.

Preheat the oven to 375°. Cream the butter and sugar until fluffy. Add the eggs, one at a time, and the vanilla. Gradually add the flour, baking powder, salt, and cinnamon/chile (mix these in a separate bowl first if you feel  so compelled), then fold in the cocoa mixture and chocolate. Pour into lined cupcake tins and bake for 16-20 minutes, until a toothpick comes out clean.

Frosting:

1 cup butter, room temperature
4 cups powdered sugar
3 Tbsp milk
6 oz bittersweet chocolate chips, melted and cooled

Cream butter and sugar, add milk. Add more milk/sugar depending on consistency. Beat in chocolate.

Frost cooled cupcakes and dust with cinnamon and a touch of chile powder. ¡Delicioso!

-Julia

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