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
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 cindywindy5
on November 11, 2012
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Everybody at work and home raved about these cupcakes. The best of the best!
By Eagles Fans Lov...
East Haven
on August 30, 2011
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I'm not sure how some of these other reviewers are baking these cupcakes, but as long as you carefully follow the directions (and apply common sense to some of the baking techniques that aren't thoroughly described, then these cupcakes come out AMAZING. Don't worry about testing them with a toothpick-if you bake them for 20 minutes (rotating the pan at 10 mins, then they should come out perfect. Use the little reese's cups and only put them in the batter a little bit (if you put batter ON TOP of them, they're going to sink, and if you use the big cups, they're going to sink. The cupcakes will bake around the pb cups so no need to push them all the way down. The cakes themselves could be a little more moist, but the frosting is addicting!! You can also microwave the butter and chocolate rather than the technique described here, and you'll be fine. So delicious!
By dragonweengs
south gate, CA
on July 20, 2011
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I used this frosting with a triple chocolate cake mix and it was delicious!
*I've also used this frosting for birthday cakes as the filling, same boxed cake mix and Alton Brown's ganache recipe (used with bittersweet chocolate, I sometimes add more cinnamon, and chili to my taste, (I love cinnamon!
Overall, the cakes have been a huge hit! I've made them for grown up males and the cakes were devoured! They were not overly sweet, I usually use semisweet or bittersweet ghiradelli, if I cant find unsweetened chocolate.
Read all 19 reviews