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Mexican Hot Chocolate Cupcakes

The Scran Line

A little spice with your chocolate cupcake will taste ridiculously nice.

Recipe

Ingredients

  • Makes 12
  • 6 3/4 tablespoons (50 grams cocoa powder
  • 1 1/2 cups (175 grams all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup (225 grams caster sugar
  • 3/4 cup (175 grams unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (175 milliliters) milk
  • 3 1/2 ounces cacao nibs or small choc chips
  • Chocolate sauce to drizzle
  • 1 teaspoon cinnamon powder
  • 2 to 3 drops hot sauce (any brand you like!)
  • 1/2 teaspoon cayenne pepper
  • Cayenne pepper to sprinkle
  • Frosting:
  • 1 batch chocolate ganache frosting
  • 2 to 3 drops hot sauce

Let's get Cooking...

  1. Preheat oven to 350 degrees F (180 degrees C) or 320 degrees F (160 degrees C) for a fan-forced oven. Line a cupcake tin with cupcake liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, baking soda, cinnamon, chili powder and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well. (Alternatively, you may do this by sifting the ingredients together). Add the softened butter and mix until there is no butter visible and it's well incorporated into the dry.
  3. Next, add milk, eggs, yogurt, oil and vanilla extract to a mixing bowl with a spout and whisk well.
  4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  5. Fill each liner 3/4 full. (Tip: Use an ice cream scoop to transfer the batter into the cupcake liners). Bake for 20 to 25 minutes, or until a toothpick inserted comes out clean. Allow them to cool completely on a wire rack before frosting.
  6. To prepare frosting, mix with hot sauce until well combined. If you're feeling brave, you can add up to 1 teaspoon hot sauce to the frosting.
  7. Combine hot sauce and chocolate sauce together and mix until well combined.
  8. Fit the end of a piping bag with a medium-sized round tip and frost cupcakes in a swirl. Drizzle with chocolate sauce, sprinkle with cacao nibs and cayenne pepper.