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3.15 oz. Mexican chocolate tablet
3/4 tsp. salt
1/4-1/3 C. powdered sugar, sifted (depending on desired thickness)
3/4 C. canola oil
1 C. strongly brewed hot coffee (preferably Mexican coffee)
1 Tbsp. unsweetened cocoa powder
1 C. granulated sugar
1 C. buttermilk
1/4 tsp. ground cinnamon
1 lg. egg
Frosting:
Pinch of salt
2 C. all-purpose flour
3.15 oz. Mexican chocolate tablet
Fruit for garnish
1/2 C. unsweetened cocoa powder
1/2 C. heavy cream
1 Tbsp. Clabber Girl Baking Powder
2 Tbsp. unsalted butter, softened
Cupcakes:
1/4 tsp. cayenne pepper
1/4 tsp. vanilla extract
Cupcakes: Preheat the oven to 350° F. Line muffin pans with paper baking cups. In a small saucepan, melt chocolate over low heat, stirring constantly. Scrape melted chocolate into a medium bowl and let it cool slightly. Whisk in oil and sugar until smooth, then whisk in egg. In a small bowl, whisk flour, cocoa powder, baking powder, cayenne pepper and salt. Add half of dry ingredients to chocolate mixture along with 1/2 C. of coffee and 1/2 C. of buttermilk; whisk until smooth. Add remaining dry ingredients, coffee and buttermilk; whisk until smooth. Divide batter evenly among the pans. Bake at 350° F. about 15 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Ganache: Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour cream over the chocolate. Let stand for 2 minutes and stir. Add butter, vanilla extract, powdered sugar, cinnamon, cocoa powder and salt; mix until smooth. Let stand, stirring occasionally until slightly thickened. When cupcakes are cool, drizzle each with ganache and garnish with fruit of your choice.
Notes: Mexican chocolate can be found with the hot drink mixes or in the Latin food aisle.
3.15 oz. Mexican chocolate tablet
3/4 tsp. salt
1/4-1/3 C. powdered sugar, sifted (depending on desired thickness)
3/4 C. canola oil
1 C. strongly brewed hot coffee (preferably Mexican coffee)
1 Tbsp. unsweetened cocoa powder
1 C. granulated sugar
1 C. buttermilk
1/4 tsp. ground cinnamon
1 lg. egg
Frosting:
Pinch of salt
2 C. all-purpose flour
3.15 oz. Mexican chocolate tablet
Fruit for garnish
1/2 C. unsweetened cocoa powder
1/2 C. heavy cream
1 Tbsp. Clabber Girl Baking Powder
2 Tbsp. unsalted butter, softened
Cupcakes:
1/4 tsp. cayenne pepper
1/4 tsp. vanilla extract
Cupcakes: Preheat the oven to 350° F. Line muffin pans with paper baking cups. In a small saucepan, melt chocolate over low heat, stirring constantly. Scrape melted chocolate into a medium bowl and let it cool slightly. Whisk in oil and sugar until smooth, then whisk in egg. In a small bowl, whisk flour, cocoa powder, baking powder, cayenne pepper and salt. Add half of dry ingredients to chocolate mixture along with 1/2 C. of coffee and 1/2 C. of buttermilk; whisk until smooth. Add remaining dry ingredients, coffee and buttermilk; whisk until smooth. Divide batter evenly among the pans. Bake at 350° F. about 15 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Ganache: Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour cream over the chocolate. Let stand for 2 minutes and stir. Add butter, vanilla extract, powdered sugar, cinnamon, cocoa powder and salt; mix until smooth. Let stand, stirring occasionally until slightly thickened. When cupcakes are cool, drizzle each with ganache and garnish with fruit of your choice.
Notes: Mexican chocolate can be found with the hot drink mixes or in the Latin food aisle.