Photo: Double Feature Cupcakes with Mexican Hot Chocolate Frosting Recipe
Ingredients
Cupcakes:
- 1/2 cup milk chocolate chips
- 1 cup (2 sticks) unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sugar
- 3 large eggs
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 12 peanut butter cups
Mexican Hot Chocolate Frosting:
- 1 (8-ounce) package cream cheese, at room temperature
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups confectioners' sugar, sifted
- 3 ounces unsweetened chocolate, melted
- 12 mini peanut butter cups
Directions
Preheat the oven to 350 degrees F. Line a standard cupcake pan with liners.
To prepare the cupcake batter: In a large heat resistant bowl, combine the chocolate and butter over a pot of simmering water, without letting the bottom touch the water. Stir gently until melted and well combined. You may use a microwave, if preferable.
Remove chocolate from heat and stir in the vanilla. Add the sugar. Beat with a handheld electric mixture until smooth and combined, about 3 minutes. Add the eggs, 1 at a time, mixing for 20 seconds between each egg to incorporate.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Mix until well blended.
Using ladle or small measuring cup, fill the cupcake cups 2/3 of the way full. Place a peanut butter cup in the center of each cup and press down slightly. Bake until the cupcakes are firm to the touch about 20 minutes.
To prepare the frosting: Using a handheld electric beater, cream the cream cheese and butter together thoroughly. Add the chili power and cinnamon, mixing to incorporate. Add the salt, vanilla, and confectioners' sugar. Finally, mix in the melted chocolate and blend thoroughly until smooth. If additional thickening is needed, add more sifted confectioners' sugar, a little at a time, until a spreadable consistency is reached.
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By nicolekeverne
Michigan
on November 26, 2011
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I love these cupcakes! One of my favorites to make for sure.
Note: when you put the peanut butter cups in the batter, do not cover the top with said batter; the cupcake will bake over the candy. If you do cover the peanut butter cups, they will sink to the bottom.
Also, be careful not to overfill. As a guideline, I generally use 1/4 cup batter in a cup to prevent the cupcakes from filling over.
If you do decide to use a different chocolate batter, make sure you keep this frosting recipe! The frosting is delicious and may be why I've made this cupcake time and again.
By alicechess66_12...
Greeley, 44
on September 05, 2011
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I wrote this recipe down after watching the show and decided to make it for my husbands birthday. I got on this website to see the reviews and was a little nervous that they would turn out bad. The recipe did seem off- it calls for 1 cup of sugar, 3 eggs and only 3/4 cup of flour? It didn't seem right to me either so I made the recipe with 1 cup of flour (maybe a teeny more than 1 cup since I live in high altitude and they turned out good. The texture is more like a brownie- very dense and rich. My husband, kids and friends really liked them a lot and the frosting was a nice change from just the classic chocolate flavored frosting.
By sandyredhead
on November 07, 2010
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Makes more than 12, and too runny. There is something off with this recipe. A bit upsetting after you take the time and ingredients to make it and the recipe is incorrect.
I even watched the show on TV, the frosting is great, will use it for sure. But not the cupcake recipe, if it could be corrected, I would appreciate it.
too bad, I was looking forward to this. It looked great.
Read all 6 reviews