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Mexican Chocolate Cupcakes

March 22, 2011

Last week I was visited by a friend who brought CUPCAKES!  They weren’t just any old cupcakes, they were cupcakes from a specialty cupcake shop in a rainbow of flavours…Lemon chiffon, Vanilla, Orange Creamsicle and Mexican Chocolate!  My two year old chose first and picked the Mexican Chocolate Cupcake.  I think we were both a little disappointed, especially when he abandoned the cupcake once most of the frosting had been licked off!  As soon as my friend left, I ate the icing licked cupcake (I’m not even embarrassed, it’s just one of those things  that moms do!)  The cupcake was delicious.  It tasted like dark chocolate and cinnamon and had the tiniest little bit of heat, I vowed to find a recipe and make this cupcake at home!

Not more than a few days later I went to a birthday party for my little brother and my sister showed up with none other than Mexican Chocolate Cupcakes!  Crazy!

She topped her cupcakes with a cream cheese frosting and a sprinkling of cocoa nibs.  I loved the crunch of the cocoa nibs on the cupcakes so I added them on top of my chocolate cinnamon buttercream as well. Delicious!

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Mexican Chocolate Cupcakes (cake recipe adapted from Cheeky Kitchen)

  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1/2 cup canola oil
  • 1/2 cup milk ( i used coconut milk)
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp chili powder
  • pinch of cayenne pepper
  • 1 tsp vanilla
  • 1/2 cup dutch cocoa powder
  • 1 1/4 cups all purpose flour
  • Chocolate cinnamon buttercream*
  • cocoa nibs (i found mine at the health food store)

*As Far as the buttercream goes, if you’re familiar with me at all you know that I dont’ often measure the ingredients!  I did start with 1 cup of softened, unsalted butter.  3ish cups of icing sugar, 1/2 cup of cocoa, bit of coconut milk, 1 tsp of cinnamon and a pinch of chili powder!  Add more sugar or milk to get the consistency that makes you happy!


Preheat the oven to 350 degrees and line 18 muffin wells with cupcake liners.

In a large bowl, combine the sugars, eggs, oil and milk.  Mix until well combined.

Add the baking powder and soda, salt, cinnamon,  chili powder and cayenne pepper and vanilla.  Mix to combine.

Stir in the flour and cocoa powder until all of the dry ingredients have been incorporated.  The batter is quite thick, similar to a brownie batter.

Fill cupcake liners 3/4 full and bake 17-19 minutes, or until the tops of the cupcakes spring back when touched.

Let cool complete;y.

Using a large star tip, pipe the buttercream onto the cooled cupcakes and sprinkle with cocoa nibs.



3 Comments leave one →
  1. March 23, 2011 5:33 pm

    That chocolate buttercream sounds awesome. Love all the spices.

  2. March 26, 2011 11:38 am

    they look delicious!! I will have to try adding some spices to my chocolate cupcakes once.


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