Horchata Icing

This goes great with my Mexican Chocolate Chocolate cupcakes, in fact it probably goes well with anything. Did a little web search to see if an horchata had ever been made before, and guess what? It had. So, what did I do? I yanked it  for me. First of all, the recipe came from Just Jenn Recipes and it’s a pretty good one and there are so few ingredients that it’s hard to modify, but I did, so it’s my own now. Yay!

Horchata Icing

First of all, you can make your own simple horchata using this great recipe from AllRecipes.com (which is what I did) or you can just go to the store and buy the stuff that’s already made, a third option would be to go out and enjoy a Mexican meal and bring back at least a cup of the awesome rice drink to use in this recipe.

For my horchata, I substituted vanilla flavored almond milk for the milk to give it a little bit of a different flavor.

Anyway, it’s icing, what more can you say about it other than it’s great with probably anything, but I made it specifically with my Mexican chocolate chocolate cupcakes in mind. Take a look at both recipes, make them, and enjoy.

**Note: If you’re only making cupcakes, you can probably halve the recipe depending on how much icing you like.



  • 1 cup of softened, unsalted butter (two sticks) or use vegetable shortening for a slightly healthier alternative
  • 4 cups of confectioner’s sugar (start with 4 and work in more as needed)
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of vanilla extract
  • 1/2 cup of horchata (as needed until you find the right consistency)
  • 1/4 teaspoon of almond extract

Weird, I guess, I didn’t change as much as I thought I had, really all I did was substitute almond milk in my horchata and add a little almond extract. You can leave out that last step if you want, whatever. Top your cupcakes, cake, or just eat it out of the bowl as you sink lower into a shame spiral. (Is that last part just me?)

This is what mine looked like on top of a cupcake:


I still need to work on my icing skills. Hope your are better than mine, but in any case the icing and cupcakes were delicious. Dig it.


Mexican Chocolate Chocolate Cupcakes

Sorry for not writing something sooner. I don’t know how many people actually visit to check for updates versus subscribing/following the blog. I don’t get a ton of comments, so it’s tough to tell. In any case, I’m back with something a little different. Shout out to my co-worker May who I was talking to about some other thing and led me to this idea. This will span two posts, as I will post the frosting separately. This recipe is stolen from My Baking Addiction’s – Chocolate Chocolate Cupcakes only I passed on the chocolate frosting and decided to go with an horchata frosting instead. The idea stemmed from a summer party I had last year when I made my Mexican chocolate chunk cookies and horchata ice cream. That was a huge hit and when I was thinking of something to bake this week and I thought of Mexican chocolate chocolate cupcakes, but got stuck with what to top them with. I first thought of marshmallow icing, but that’s not how hot chocolate is drank south of the border. I sat on the idea for a day before I wondered if horchata icing existed. Turns out someone created it, so off I went to the store to pick up the necessary ingredients, namely horchata, but at the store I decided to just go ahead and make my own. Anyway, that’s the other recipe which you will find here: Horchata Icing.

Mexican chocolate chocolate cupcakes with horchata icing

Ok, without anymore unnecessary here’s a recipe that I hope you will enjoy: Mexican chocolate chocolate cupcakes.


Makes about 2 dozen cupcakes

  • 2 cups of flour
  • 1 cup of sugar
  • 1 teaspoon of baking powder
  • 2 teaspoons of baking soda
  • 1 teaspoon of salt
  • 1 cup of unsweetened cocoa
  • 1 cup of oil or 1/2 cup of applesauce 1/2 cup of oil
  • 2 cups of hot water
  • 2 eggs
  • 2 teaspoons of vanilla extract
  • 1 cup (4 pucks) of Mexican chocolate broken up (See here how to do so)

1. Preheat your oven to 350 degrees.

2. Combine all ingredients into large mixing bowl and mix well.


3. Fill cupcake cups 2/3 of the way with batter. The easiest way to do this evenly  is to scoop from the bottom where the chocolate chunks are and then a little from the top, so that you don’t get a dozen chocolate cupcakes and another dozen with chocolate chunks and not much else.


4. Bake for 10-15 minutes or something like that, you know the drill, shove a toothpick inside and when it comes out clean they’re ready. Allow to cool before frosting.

Mexican chocolate chocolate cupcakes

5. Eat’em up!


I ran into a couple of issues with these cupcakes, but I’m not sure which step is at fault, maybe someone out there with more experience could tell me. My cake stuck to the paper more than usual. I’m not sure if it was the Mexican chocolate, the half cup of oil, the cheap baking cups, or even a combination of all of those or none of those.

Mexican chocolate chocolate cupcakes with horchata icing

In any case, I hope you enjoy them with the horchata icing as I would recommend, but do with them what you will. They’re probably pretty good without icing, I wouldn’t know, but I’ll let you tell me below. Until next time, I stole the baking.