Mexican chocolate cupcakes - recipe

Mexican chocolate cupcakes

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For the cupcakes

For the frosting

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  1. 1

    Preheat the oven to 180°C ( 160°C fan, 350°F, gas mark 4). Line a cupcake tin with 12 foil cases.

  2. 2

    Sift together the flour, sugar, cocoa, bicarbonate of soda, cinnamon and nutmeg into a large bowl.

    For this step you'll need:

    • 175g Plain white flour
    • 225g Unrefined golden caster sugar
    • 4 tbsp Cocoa powder
    • 1tsp Bicarbonate of soda
    • 1tsp Cinnamon
    • ¼tsp Nutmeg (ground)
  3. 3

    In another large bowl, blend together the vanilla extract, vinegar, oil and cold water. The use a mixer to mix the dry and wet ingredients together until they are well combined and the batter is smooth.

    For this step you'll need:

    • 1tsp Vanilla extract
    • 1 tbsp White wine vinegar
    • 5 tbsp Vegetable oil
    • 250ml Water
  4. 4

    Divide the mixture between the foil cases (it will be fairly liquid, so you may want to use a jug) and bake for 20-25 minutes, or until a skewer inserted into the centre of a cupcake comes out clean.

  5. 5

    Remove and allow to cool in the tin for 5 minutes, and then transfer to a wire rack to cool completely.

  6. 6

    To make the frosting melt the chocolate in a heatproof bowl placed over a saucepan of barely simmering water, making sure the bowl does not touch the surface of the water. When melted leave to cool .

    For this step you'll need:

    • 100g Dark chocolate
  7. 7

    In a bowl sift the icing sugar into the softened butter and whisk (using an electric hand whisk) until pale and fluffy. The add in the cooled melted chocolate and the smoked paprika and continue to whisk until fully mixed.

    For this step you'll need:

    • 150g Unrefined golden icing sugar
    • 150g Butter (unsalted)
    • ¼tsp Smoked paprika
  8. 8

    Pipe the frosting onto the cooled cakes, ideally using a piping bag for accuracy.

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