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Receta Mexican Hot Chocolate Cupcakes
by Gizelle Marie

Mexican Hot Chocolate Cupcakes

Light and airy mini cupcakes with a hint of cinnamon and a spicy kick of cayenne, cooled down with a dollop of cream cheese frosting.

Calificación: 5/5
Avg. 5/5 3 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 24 mini cupcakes

Ingredientes

  • 3/4 cups plus 2 tablespoons all-purpose flour
  • 1 cup sugar
  • ¼ cup plus 2 tablespoons good cocoa powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup buttermilk, shaken
  • ¼ cup vegetable oil
  • 1 extra-large egg, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup freshly brewed hot coffee
  • 1 8oz. package room temperature cream cheese
  • ¼ cup (1/2 stick) room temperature butter
  • 1-2 cups confectioner’s sugar
  • ¼ teaspoon cinnamon

Direcciones

  1. Preheat the oven to 350 degrees F. Line 24 mini baking cups with paper liners.
  2. Sift the first eight ingredients into the bowl of a stand mixer. Whisk to make sure all ingredients are combined.
  3. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  4. With the mixer on low, slowly add the wet ingredients to the dry and mix until just combined. Keeping the mixer on low, add the coffee and stir to combine. Scrape bowl to make sure everything is incorporated.
  5. Fill muffin cups halfway and bake at 350° for 10-15 minutes or till cake tester comes out clean. Cakes will be soft and airy.
  6. Cream Cheese Frosting:
  7. Mix cream cheese and butter with hand mixer till fully combined. Add cinnamon. Slowly add confectioner’s sugar till desired sweetness is reached and frosting is smooth.