← All recipes

Mexican Chocolate Sour Cream Cupcakes

Mexican Chocolate Sour Cream Cupcakes comes together with All Purpose Flour, Baking Powder, Salt, Baking Soda, and Chili Powder. Serves 24. Scale it up or down for the number of people at the table.

Ingredients

• 2 cup
• 1 tsp
• 1 tsp
• 1/2 tsp
• 1/4 tsp
• 1/2 tsp
• 1/2 tsp
• 1 1/2 cup
• 1/4 cup
• 2
• 2 tsp
• 1 cup
• 3/4 cup
• 1
• 1/4 cup
• 1/2 cup
• 1/2 cup
• 2 tsp
• 1/4 tsp
• 4 cup

Method (preview)

1. 1

   Preheat oven to 350F and line muffin tins with cupcake liners (makes 24 cupcakes).

2. 2

   Coarsely chop the chocolate and place in a glass or metal bowl over a simmering pot of water.

3. 3

   Mexican chocolate contains sugar and cinnamon and will not melt smooth and shiny the way regular chocolate does.

4. 4

   It will melt into more of a paste-like consistency.

5. 5

   Turn off heat and place chocolate in a room temperature bowl to cool while you make the batter.

6. 6

   Whisk together the flour, baking powder, salt, baking soda, chili powder, nutmeg and allspice. Set aside.

7. 7

   With mixer on medium speed beat the butter in electric mixer until creamy.

8. 8

   Add the dark brown sugar and beat for a minute or two more.

9. 9

   With mixer still on medium speed, add one of the eggs, beat for one minute.

10. 10

    Add the other egg and the vanilla and beat one minute more.

11. 11

    Turn the mixer down to medium-low and add the chocolate, mixing until homogenous.

12. 12

    Alternately add the dry ingredients and the sour cream and milk.

13. 13

    When all ingredients have been added, scrape down the bowl if necessary and beat on medium speed for two minutes.

14. 14

    Fill muffin cups about 3/4 full and bake for 25-28 minutes.

15. 15

    Allow to cool for 10 minutes in pan.

16. 16

    Remove from pan to wire rack.

17. 17

    Cool completely before frosting.

18. 18

    Coarsely chop the Mexican chocolate.

19. 19

    Add the chopped chocolate to the hot cream and stir, melting the chocolate.

20. 20

    Continue stirring until no more solid pieces remain.

21. 21

    Set aside.

22. 22

    Using the whisk attachment, beat the butter in an electric mixer on medium speed until creamy.

23. 23

    Turn mixer down to medium-low and add the sour cream, vanilla and salt.

24. 24

    Next, add the chocolate/cream mixture.

25. 25

    Mix until combined then turn off and scrape down the sides of the bowl.

26. 26

    With mixer still turned off, add the powdered sugar.

27. 27

    Turn mixer on the lowest setting and allow to mix until most of the sugar has been incorporated.

28. 28

    Scrape down bowl again and once all ingredients are combined, turn mixer up to medium speed and allow to mix for 2-3 minutes, or until creamy.

29. 29

    Frost as is or fill a pastry bag and pipe frosting onto cooled cupcakes.

30. 30

    Contributed to the FareShare Gazette by Jo; May 6, 2011 www.fareshare.net