If you are a die-hard chocolate lover, you HAVE to try these Mexican Hot Chocolate Cupcakes! They are spicy and sweet and amazing! These cupcakes bring the chocolate-lover’s game to a new high. I was hesitant to make them at first- I don’t normally like spicy foods. But the combination of the sweet and spicy is intoxicating!
Did you know that Hot Chocolate actually originated in Mexico?
As early as 500 BC, the Mayans were drinking chocolate made from ground-up cocoa seeds mixed with water, cornmeal, and chili peppers (as well as other ingredients)—a much different version from the hot chocolate we know today. They would mix the drink by pouring it back and forth from a cup to a pot until a thick foam developed, and then enjoy the beverage cold. Although the chocolate drink was available to all classes of people, the wealthy would drink it from large vessels with spouts, which later would be buried along with them.
If you love chocolate as much as I do then you are going to love these yummy Chocolate Lovers Cupcakes. They are a chocolate lover’s dream come true!
Kit Kat lovers will rejoice in these extreme Kit Kat Cupcakes! All the delicious flavors you expect loaded into a yummy cupcake!
These oh, so yummy Peppermint Bark Cupcakes are over-the-top delicious! You get the chocolate and peppermint flavors along with the creamy yumminess of the cupcake and the crunch of the bark. You just cannot go wrong!
Makes 22 Cupcakes
Supplies needed:
- Cupcake pan
- Cupcake Liners- black
- Squeeze bottle
- Mixing bowls
- Stand mixer
- Piping bag
- Large star decorating tip
Cupcake Ingredients:
- 1 box of Triple chocolate cake mix
- 3 large eggs room temp
- 1/2 C of softened unsalted sweet cream butter
- 1 C whole milk
- 1TBSP pure vanilla extract
- 1 tbsp Ground Cayenne Pepper
Directions to make the Chocolate Cupcakes:
- Preheat the oven to 350 degrees.
- Line cupcake pan with the black cupcake liners
- In a medium bowl, add the cake mix, butter, milk, and vanilla extract, cayenne pepper and stir until combined
- Fill cupcake liners 3/4 of the way full.
- Bake in the oven for about 21 minutes.
- Pull out the cupcakes and allow them to cool before frosting.
Mexican Chocolate Frosting Ingredients:
- 3 C unsalted sweet cream butter, softened
- 6 C powdered sugar
- ½ C dark chocolate cocoa powder
- 5-7 tbsp. heavy whipping cream
- 2 tsp. vanilla extract
- 1 tbsp ground Cayenne Pepper
- ½ lb of dried chile peppers to top
Ganache Ingredients:
- ¼ C heavy whipping cream
- ½ C semi sweet chocolate chips
Frosting Directions:
- Using a standing mixer combine the butter, powdered sugar, heavy whipping cream, vanilla, and mix on medium speed until combined and smooth
- Scoop into the piping bag with the large star.
Chocolate Ganache directions:
- Using a small pot, bring the heavy whipping cream to a slow boil
- Place the chocolate chips into a heat proof bowl
- Pour the hot heavy cream over the chocolate chips
- Let sit for 1 minute before whisking until smooth
- Pour into a squeeze bottle
Decorating directions:
- Frost the cooled cupcakes
- Sprinkle some cayenne pepper over the cupcakes
- Drizzle the ganache over the frosting
- Top with a dried chile!
- Enjoy
Print the Cupcake Recipe:
Mexican Hot Chocolate Cupcakes
If you love spicy chocolate, you'll love these Mexican Hot Chocolate Cupcakes!
Ingredients
- Cupcake Ingredients
- 1 box of Triple chocolate cake mix
- 3 large eggs room temp
- 1/2 C of softened unsalted sweet cream butter
- 1 C whole milk
- 1TBSP pure vanilla extract
- 1 tbsp Ground Cayenne Pepper
- Mexican Chocolate Frosting Ingredients:
- 3 C unsalted sweet cream butter, softened
- 6 C powdered sugar
- ½ C dark chocolate cocoa powder
- 5-7 tbsp. heavy whipping cream
- 2 tsp. vanilla extract
- 1 tbsp ground Cayenne Pepper
- ½ lb of dried chile peppers to top
- Ganache Ingredients:
- ¼ C heavy whipping cream
- ½ C semi sweet chocolate chips
Instructions
Cupcake Directions
Preheat the oven to 350 degrees.
Line cupcake pan with the black cupcake liners
In a medium bowl, add the cake mix, butter, milk, and vanilla extract,cayenne pepper and stir until combined
Fill cupcake liners 3/4 of the way full.Bake in the oven for about 21 minutes.
Pull out the cupcakes and allow them to cool before frosting.
Frosting Directions
Using a standing mixer combine the butter, powdered sugar, heavy whipping cream, vanilla, and mix on medium speed until combined and smooth
Scoop into the piping bag with the large star
Chocolate Ganache directions
Using a small pot, bring the heavy whipping cream to a slow boil
Place the chocolate chips into a heat proof bowl
Pour the hot heavy cream over the chocolate chips
Let sit for 1 minute before whisking until smooth
Pour into the squeeze bottle
Decorating directions
Frost the cooled cupcakes
Drizzle the ganache over the frosting
Sprinkle some cayenne pepper over the cupcakes
Top with a dried chile!
Enjoy
Pin for later!
