Double Feature Cupcakes with Mexican Hot Chocolate Frosting

Recipe courtesy Ingrid Hoffmann

Show: Simply Delicioso with Ingrid HoffmannEpisode: TV Dinner

Rated: 3 stars out of 5Rate itRead users' reviews (11)

RECIPE
COMMENTS & REVIEWS(11)

Cook Time:
20 min
Level:
Intermediate
Yield:
approximately about 12 cupcakes

Times:

Prep: 20 min
Inactive Prep: --
Cook: 20 min
Total:: 40 min

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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

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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Comments & Reviews

recipe Double Feature Cupcakes with Mexican Hot Chocolate Frosting
Zoe Glencoe, IL 03-17-2009
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Amazing Cupcakes!
Rated: 5 stars out of 5

These cupcakes are one of the best cupcakes that I have ever had in my life! The frosting is really different and compliment... the cupcakes well. The cupcake themselves are also very tasty, but not quite as good as the frosting. I would even just make the frosting and put it on other cakes. The chili powder and cinnamon add a very interesting note to the frosting that make it something different and very flavorful. I did change the recipe a little though, instead of using milk chocolate in the cupcakes, I just used semi-sweet chocolate and did not put in the peanut butter cup. Overall, very very good! I will definitely make these again!Read more
recipe Double Feature Cupcakes with Mexican Hot Chocolate Frosting
Michelle Mission Viejo, CA 01-10-2009
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Totally Tasty treats
Rated: 4 stars out of 5

I read the comments and was very surprised by them. I made them a double batch of them for a "Salsa Fest" (salsa competition)... that my church has every year. It is obviously "Mexican" themed, so I thought these cupcakes would be awesome to bring. I am even going to make them again today for a visiting party with a couple of missionaries that I know that live in Mexico - a double batch even. First, I have to say, chili powder and all, the frosting is incredible! I used the full sized peanut butter cups (by mistake I guess) and the fit just fine into the cupcake holders and pan (I didn't push them down too far into the cupcake). I did use a muffin pan lined with cupcake holders, maybe that helped keep them together. While they were in the oven, they did rise, but when I took them out, the cupcake dipped. I was a little disappointed with that (maybe it was user error), but when I went to frost them, I was pleasantly surprised as it created a well for more of that tasty frosting. They didn't look as pretty as the picture, but they tasted ridiculously delicioso! I only rated this recipe with four stars because of the fact of how they looked, but I didn't experience the problems the other posters had. When I make them today, I will post again and tell of my experience. I will use the full size peanut butter cup.Read more
recipe Double Feature Cupcakes with Mexican Hot Chocolate Frosting
Kim Clanton, AL 10-20-2008
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Excellent frosting!!
Rated: 4 stars out of 5

I didn't bake the cupcakes but I used the frosting on some brownies and it was totally awesome such a great flavor! I've... also used the frosting for carrot cake too omitting the unsweetened choc. it made a really great cream cheese frosting w/ a kick! Next time I'm going to put it on some spice cake cupcakes we'll see!! I'll be adding this recipe to my collection. Read more
recipe Double Feature Cupcakes with Mexican Hot Chocolate Frosting
Anonymous 07-04-2008
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Reviewers Really Need To Pay Attention
Rated: 4 stars out of 5

It is amazing to me that someone actually rated this recipie without having made the cupcakes first. It is also amazing that... reviewers are blaming the recipie for being incorrect when it's not.First off,nowhere does the recipie indicate that the frosting includes peanut butter cups. Scondly,who would be silly enough to imagine that a full sized peanut butter cup should be placed in each cupcake? Lastly, chili powder adds a wonderful complexity to chocolate desserts. Come on people...Wake up and smell the chocolate.Read more
recipe Double Feature Cupcakes with Mexican Hot Chocolate Frosting
JEANNE Brook Park, OH 06-19-2008
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Disappointing!
Rated: 1 stars out of 5

While the concept seems a good one to bite into a tender chocolate cupcake and find a tasty peanut butter treat inside, the... resulting product was a big disappointment. I tasted one before I made the frosting and didn't even bother wasting the ingredients for it and ended up throwing them into the garbage. I'm an excellent baker and have several recipes for chocolate cupcakes that are 500% better than these hockey pucks. Not only were they NOT tender but the peanut butter cup ended up giving the cupcakes an extremely tough, hard crust on the bottom. Additionally, the liners stuck to the top edges of the cakes and weren't able to be peeled off cleanly. If you intend on making these, proceed at your own risk.Read more
recipe Double Feature Cupcakes with Mexican Hot Chocolate Frosting
Anonymous 06-11-2008
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OK
Rated: 3 stars out of 5

I thought it was going to be really delicious, but was a little disappointed. They were just OK