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