Description
Experience the bold flavors of Mexican hot chocolate in cupcake form! These soft, moist cupcakes combine rich cocoa with a kick of cinnamon and cayenne pepper, topped with a cool and creamy peppermint frosting. Perfect for holidays, celebrations, or when you crave a dessert with a twist, these cupcakes are a unique treat everyone will love.
Ingredients
For the Cupcakes:
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup cocoa powder
- ½ teaspoon cayenne pepper
- 1 teaspoon cinnamon
- 1 cup granulated sugar
- 9 tablespoons unsalted butter, softened
- 3 large eggs
- 2 tablespoons vanilla extract
- 1 cup whole milk
- 2–3 drops hot sauce (optional)
- 1 cup semisweet chocolate chips
For the Peppermint Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 ½ cups confectioners sugar, sifted
- 3–4 tablespoons whole milk or heavy cream
- 1 teaspoon peppermint extract
- Crushed peppermints or candy canes (optional, for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a cupcake pan with cupcake liners.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, cayenne pepper, and cinnamon. Set aside.
- Cream Butter and Sugar:
- In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on high speed until soft and fluffy (about 3–5 minutes). Scrape down the sides of the bowl as needed.
- Add Wet Ingredients:
- Reduce the mixer speed to low and add eggs one at a time, mixing until combined.
- Add vanilla extract, milk, and hot sauce (if using). Mix until just combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until fully incorporated.
- Fold in the chocolate chips using a spatula.
- Fill the Cupcake Liners:
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake the Cupcakes:
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Frosting:
- In a stand mixer, beat the softened butter on medium speed until creamy.
- Reduce the speed to low and gradually add the sifted confectioners sugar.
- Add milk (one tablespoon at a time) and peppermint extract.
- Increase the speed to high and beat for 2 minutes until fluffy.
- Frost the Cupcakes:
- Transfer the frosting to a piping bag with your preferred tip. Pipe frosting onto the cooled cupcakes.
- Add Garnishes (Optional):
- Sprinkle crushed peppermints or candy canes on top for a festive touch.
Notes
- Customize the Spice: Adjust the cayenne pepper and hot sauce to suit your spice preference.
- Avoid Overmixing: Mix the batter just until combined to ensure light and fluffy cupcakes.
- Chill the Frosting: If the frosting becomes too soft, refrigerate it for 10–15 minutes before piping.
- Storage: Store cupcakes in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mexican-Inspired