Mexican Hot Chocolate Cup Cakes with Cocoa Whipped Cream
Indulge in the rich, spiced decadence of Mexican Hot Chocolate Cupcakes with Cocoa Whipped Cream—a dessert that perfectly balances sweet and spicy flavors. These moist chocolate cupcakes are infused with the warm, aromatic notes of cinnamon and a hint of cayenne pepper, giving traditional chocolate treats a bold, Mexican-inspired twist. Topped with a luxurious cocoa whipped cream, this dessert offers a velvety finish that complements the cupcake’s deep chocolatey base. Perfect for parties, festive gatherings, or a cozy night in, these cupcakes are easy to make with a preparation time of just 20 minutes. With each bite, you'll experience the harmony of sweet, spicy, and creamy flavors, making this the ultimate chocolate indulgence. Ideal for chocolate lovers and fans of unique flavor combinations, these cupcakes will leave your guests craving more.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoons Cayenne pepper
- 0.5 teaspoons Salt
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 Large egg
- 0.5 cup Hot water
- 1 cup Heavy cream (for whipped cream)
- 2 tablespoons Powdered sugar
- 1 tablespoon Unsweetened cocoa powder (for whipped cream)
- 0.5 teaspoons Vanilla extract (for whipped cream)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, cayenne pepper, and salt.
In a medium bowl, whisk together the milk, vegetable oil, vanilla extract, and egg until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until combined. Be careful not to overmix.
Slowly add the hot water to the batter and stir until fully incorporated. The batter will be thin, but this is normal.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
To make the cocoa whipped cream, combine the heavy cream, powdered sugar, cocoa powder, and vanilla extract in a chilled mixing bowl.
Using an electric mixer with a whisk attachment, beat the cream on medium-high speed until stiff peaks form, about 2-3 minutes.
Once the cupcakes are completely cool, use a piping bag or spoon to dollop the cocoa whipped cream on top of each cupcake.
Serve immediately or store in the refrigerator until ready to enjoy.
Nutrition Facts
Calories |
4034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.1 g | 286% | |
| Saturated Fat | 86.5 g | 432% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 3387 mg | 147% | |
| Total Carbohydrate | 526.2 g | 191% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 307.7 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 774 mg | 60% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 2711 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
