Ingredients for Mexican Hot Chocolate Cup Cakes With Cocoa Whipped Cream
- 1 ¾ cups granulated sugar
- Buttermilk
- Canola Oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Espresso Powder
- Water
- Cake Flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Cinnamon
- Fine Salt
- Dark Chocolate
- Mascarpone Cheese
- Heavy Whipping Cream
- 2 tablespoons powdered sugar
- Mini Marshmallows
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How to Make Mexican Hot Chocolate Cup Cakes With Cocoa Whipped Cream
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, eggs, milk, vanilla extract, and Mexican hot chocolate mix.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the cocoa whipped cream: In a chilled bowl, beat the heavy cream until soft peaks form.
- Add the powdered sugar and cocoa powder; beat until stiff peaks form.
- Once the cupcakes are completely cool, frost them generously with the cocoa whipped cream.
- Garnish with extra cinnamon or chili powder, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
74g
Fat
25g
Carbs
13g
