These rich, delicious treats will be the highlight of your next party, celebration of family get-together! Mexican Hot Chocolate Cupcakes and Cinnamon Dulce de Leche Cupcakes celebrate the flavors of Latin America; both recipes are featured in the cookbook, The Big, Fun Kids Baking Book. Photo credit: Food Network Magazine
Have you ever had Mexican hot chocolate? It’s flavored with cinnamon — and sometimes a dash of chili powder. If that sounds delicious, you’re going to love these Mexican Hot Chocolate Cupcakes!
Makes: 12
INGREDIENTS for Mexican Hot Chocolate Cupcakes
1 cup all-purpose flour
¼ cup almond flour
1 teaspoon ground cinnamon
Pinch of cayenne
½ teaspoon baking soda
½ teaspoon salt
¾ cup milk
½ cup unsweetened cocoa powder
1 cup granulated sugar
¾ cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract
INGREDIENTS for the Frosting
4 tablespoons unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
½ cup packed light brown sugar
1 teaspoon pure vanilla extract
Pinch of salt
1 cup confectioners’ sugar
Ground cinnamon and grated chocolate, for topping
DIRECTIONS
- Preheat oven to 350˚F. Line a 12-cup muffin pan with paper liners. Mix both flours, the cinnamon, cayenne, baking soda and salt with a whisk in a medium bowl.
- Heat the milk in a small saucepan over medium heat until hot but not boiling. Put the cocoa powder in a large bowl, pour in the hot milk and whisk until smooth. Let cool slightly. Whisk in the granulated sugar, vegetable oil, egg and vanilla until smooth. Whisk in the flour mixture until just combined.
- Spoon the batter into the muffin cups, filling each three-quarters of the way. Bake until the tops of the cupcakes spring back when pressed gently, 20 to 25 minutes. Remove the pan from the oven with oven mitts. Let the cupcakes cool 5 minutes in the pan, then remove from the pan and let cool completely on a rack.
- Meanwhile, make the frosting: Beat the butter, cream cheese, brown sugar, vanilla and salt in a large bowl with a mixer on medium speed until creamy, 1 to 2 minutes. Gradually beat in the confectioners’ sugar on medium low until smooth, then beat on medium high until thick and fluffy, 1 to 2 more minutes.
- Spoon the frosting into a piping bag and pipe onto the cupcakes (or spread the frosting on top). Sprinkle with cinnamon and grated chocolate.
Tip: The next time you make hot cocoa, add a bit of cinnamon and chili powder and see what you think!
Cinnamon Dulce de Leche Cupcakes
Did you know? Dulce de leche is Spanish for “candy of milk” or “sweet milk.” It’s like caramel, but it’s extra rich, making it a delicious addition to cupcakes.
Makes: 12
INGREDIENTS for Cinnamon Dulce de Leche Cupcakes
1 ¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 stick unsalted butter, melted
½ cup granulated sugar
½ cup packed light brown sugar
½ cup sour cream
2 large eggs
1 teaspoon pure vanilla extract
INGREDIENTS for the Frosting
4 tablespoons unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
1 teaspoon pure vanilla extract
Pinch of salt
1 cup dulce de leche, plus more for topping
DIRECTIONS
- Preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners. Mix the flour, baking powder, baking soda, salt and cinnamon in a medium bowl with a whisk.
- Whisk the melted butter, granulated sugar, brown sugar, sour cream, eggs and vanilla in a large bowl until smooth. Whisk in the flour mixture until just combined.
- Spoon the batter into the muffin cups, filling each three-quarters of the way. Bake until the tops of the cupcakes spring back when pressed gently, 18 to 20 minutes. Remove the pan from the oven with oven mitts. Let the cupcakes cool 5 minutes in the pan, then remove from the pan and let cool completely on a rack.
- Meanwhile, make the frosting: Beat the butter, cream cheese, vanilla and salt in a large bowl with a mixer on medium speed until creamy, 1 to 2 minutes. Gradually beat in the dulce de leche on medium-low speed until smooth, then beat on medium high until thick and fluffy, 1 to 2 more minutes.
- Spread the frosting on the cupcakes and top each cupcake with a spoonful of dulce de leche.
Both recipes and photos are published with permission from “The Big, Fun Kids Baking Book” by Maile Carpenter and the editors of Food Network Magazine (Hearst Home Kids).
____________
