Mexican Chocolate Cupcakes

Our local paper does a cupcake contest each spring.  I have entered a recipe the last two years and have been a finalist each time.  Apparently, I haven't ever blogged either recipe...

The first year, I entered Strawberry Lemonade Cupcakes.  This recipe was an original, but I severely adapted the frosting. Here's the write-up from the Herald Mail.

Last year, I entered our favorite cupcakes- Chocolate Peanut Butter and Carrot Cake.  For the chocolate and peanut butter cupcakes, I included an Oreo truffle filling.  For the carrot cake, I had a pineapple cream cheese filling.  My Loaded Carrot Cake was a finalist.  Here is the write-up from the Herald Mail.

Each year, my mom has said she thinks a Mexican Chocolate cupcake would be great. I have never made or eaten a Mexican chocolate cupcake (or Mexican chocolate for that matter).  Anyway, over spring break, I experimented and today, I submitted them to the Herald Mail's cupcake contest.  We shall see!

Here's the recipe for my original Mexican Chocolate Cupcakes.
I used my favorite chocolate cake recipe- King Arthur Flour's Favorite Fudge Cake.  I adapted it with some spices to make in Mexican chocolate.  Then I created a Mexican chocolate ganache.  Finally, I made a cinnamon buttercream.

Cupcake Ingredients:                                    

1 stick unsalted butter, softened

1/4 C. unsweetened cocoa powder

1/2 C. hot water

1 C. all-purpose flour

2 C. sugar

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. chili powder

1 tsp. cinnamon

1 tsp. pure vanilla extract

1/4 C. buttermilk

1 egg

Ganache Ingredients:

3/4 C. semi-sweet or dark chocolate chips

1/2 C. heavy cream

1/8 tsp. instant coffee granules

1/4 tsp. cinnamon

1/4 tsp. chili powder

1/8 tsp. cayenne pepper

Cinnamon Frosting:

1 1/2 sticks of unsalted butter, softened

2 1/4 C. powdered sugar

3/4 tsp. pure vanilla extract

3/4 tsp. salt

3/4 tsp. cinnamon

1 Tbsp. heavy cream

For cupcakes: Preheat the oven to 350 and line 12 cupcake tins with liners.  Then mix together butter and cocoa powder until smooth.  Pour in the water and mix until well combined.  Mix in the flour, sugar, baking soda, salt, chili powder, cinnamon.  Next add the vanilla and buttermilk.  Last, beat in the egg.  Your batter should be very smooth.  Distribute into 12 muffin tins and bake for about 18 minutes.

For Ganache: Melt chocolate chips and heavy cream over a double broiler.  Once melted, stir in coffee, cayenne pepper, cinnamon, and chili powder.  Allow to cool.  This will be used for the cupcake filling and to drizzle over the icing.

For Frosting:  Whip the butter in your stand mixer.  Mix in the powdered sugar and beat on high speed for several minutes.  Next, add the remaining ingredients.  Mix until well combined.

Assembly:  Core the center of the cooled cupcakes.  Scoop in about a teaspoon of the ganache.  Place the top of the cupcake back on.  Pipe on the frosting.  Drizzle ganache on top.  Enjoy!

I didn't place in the cupcake contest this year, but the recipe was well-loved and I was asked if it could be used to start off a month of home cooking recipes in the paper. Here's the link to the Herald Mail article.