Mexican Hot Chocolate Cupcakes

We had a spicy Sunday.  Chimichangas, tacos, green chili and Mexican Hot Chocolate Cupcakes.  It was simple and DELICIOUS!

Mexican Hot Chocolate Cupcakes

February 008


1 cup all purpose flour
1/4 cup almond flour
1 teaspoon cinnamon
pinch cayenne
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1/2 cup unsweetened cocoa powder
1 cup sugar
3/4 cup vegetable oil
1 egg
1 teaspoon vanilla



1.  Whisk flour, almond flour, cinnamon, cayenne, baking soda and salt in a bowl.  Set aside.
2.  Heat milk until hot but not boiling. (you can use double boiler or microwave)
3.  In a large bowl pour warm milk over unsweetened cocoa, whisk until smooth.  Let cool slightly.
4.  Add sugar, oil, egg and vanilla to whisked cocoa/milk.  Whisk all until smooth.
5.  Whisk in the dry ingredients until combined.
6.  Divide the batter among the 12 muffin cups.  Bake until the tops spring back, 20-25 minutes.  Transfer to a rack and let cool for 5 minutes in the pan, remove the cupcakes to the rack to cool completely.


6 Tablespoons cream cheese, softened
4 Tablespoons butter, softened
1 cup confectioners sugar
1/2 cup brown sugar
1 teaspoon vanilla

Mix all together in stand up mixer or food processor.

Frost cupcakes and top with cinnamon and grated chocolate.

Oh my goodness.  Simple and absolutely DELICIOUS!

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