Celebrate with these Mexican Chocolate Cupcakes topped with a Dulce de leche buttercream.
Left with a container of chocolate cupcake batter from a Cupcake Wars Class the day before, inspiration hit me. Cinco de Mayo was the perfect opportunity to make a spicy Mexican Chocolate Cupcake. Adding a little spice to chocolate creates a beautiful combo of flavors.
How to make Mexican Chocolate Cupcakes
You can use your favorite chocolate cake batter or even a cake mix as the base for these cupcakes. I love to bake, but I am also very practical. Also, my years as a Betty Crocker blogger taught me how easy it is to create decadent treats from a boxed cake mix.
Mexican Chocolate Cupcakes are spiced with cinnamon and chili powder, maybe a hint of cayenne pepper. You want a slight hint of heat, nothing overpowering.
I decided to to my cupcakes with a Cinnamon Dulce de Leche buttercream. But there is more. I punched out a small circle from each cupcake and filled it with a bittersweet chocolate ganache. The final touch is a sprinkle of crushed cinnamon graham crackers and shavings of bittersweet chocolate.
Biting into these cupcakes you get a kick but also this decadent chocolate ganache and a creamy buttercream. It is so good. They will never know you made it from a boxed cake mix.
Mexican Chocolate Cupcakes with a dulce de leche buttercream have a kick of spice of cayenne pepper with a buttercream sweetened with dulce de leche cream.
1 18.25oz. box Milk Chocolate cake mix
1/2cup canola oil
1 1/2 tsp. cinnamon
1/2 tsp. chili powder
1/4 tsp. cayenne
1 stick butter (room temperature)
1/2cup dulce de leche
1 tsp. cinnamon
2 1/2cups powdered sugar (more or less to achieve desired consistency)
1 teaspoons vanilla
Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.
Add the first six cake ingredients together in a large mixing bowl. Beat with an electric mixer on low to medium speed until moistened, about 30 seconds. Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick, 2 minutes longer.
Pour or scoop the batter into the paper liners until they are 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cupcakes cool on a wire rack.
To Make Frosting:
Cream butter in an electric mixer on medium-speed until smooth and fluffy, about 2-3 minutes. Then add dulce de leche, vanilla and cinnamon and mix on low-speed until combined. Gradually add in the milk and powdered sugar, alternately, until combined. Then beat on medium speed until light and fluffy, another 3-5 minutes. (Add in more powdered sugar if consistency is too thin.)
Prep Time:15 minutes
Cook Time:20 minutes
Keywords: cupcakes, chocolate, dulce de leche
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