For an extra layer of flavor, add a teaspoon of espresso powder to the batter. Ensure the butter is softened for both the cupcakes and frosting for a smooth and creamy texture. Don't overmix the batter, as this can result in tough cupcakes. For a richer chocolate flavor, use dark cocoa powder. Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
Mexican Chocolate Cupcakes
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs
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SERVING12 People
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VIEWS9
Indulge in the rich, complex flavors of these Mexican Chocolate Cupcakes. A delightful fusion of chocolate, cinnamon, and a hint of coffee creates a moist, fluffy treat with a whisper of spice. These cupcakes are a symphony of warmth and decadence, perfect for satisfying your sweet cravings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate86 g
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Cholesterol68 mg
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Fiber3 g
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Protein5 g
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Saturated Fat13 g
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Sodium292 mg
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Sugar70 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. (5 minutes)
02
Step
8 mins
In the bowl of a stand mixer, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy. Add the egg and beat well. Stir in 1 teaspoon of vanilla extract. (8 minutes)
03
Step
3 mins
In a separate bowl, whisk together the flour, 2/3 cup cocoa powder, baking powder, instant coffee granules, salt, baking soda, and cinnamon until well combined. (3 minutes)
04
Step
5 mins
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix. (5 minutes)
05
Step
5 mins
Fill the prepared muffin cups 2/3 full with batter. (5 minutes)
06
Step
17 mins
Bake in the preheated oven for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean. (17 minutes)
07
Step
25 mins
Transfer the cupcakes to a wire rack to cool completely. (25 minutes)
08
Step
10 mins
For the frosting, beat the softened butter in the bowl of a stand mixer until smooth and creamy. Gradually add the confectioners' sugar, beating until light and fluffy. (10 minutes)
09
Step
5 mins
Add 2 tablespoons of milk and mix until the frosting is creamy. Stir in the remaining 1/2 cup cocoa powder and 1 teaspoon of vanilla extract. (5 minutes)
10
Step
10 mins
Fit a piping bag with a decorative tip. Fill the bag with frosting and pipe onto the cooled cupcakes. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Millie Haley
Jun 28, 2025I added a pinch of cayenne pepper for an extra kick, and it was amazing!
River Koch
Jun 28, 2025I loved the subtle coffee flavor. It really enhanced the chocolate.
Raquel Abshire
Jun 28, 2025These cupcakes were a huge hit! The cinnamon adds such a lovely warmth.
Chadrick Runolfsson
Jun 22, 2025The frosting was perfect – not too sweet and super creamy.
Durward Hauck
Jun 21, 2025My kids devoured these! Will definitely make them again.