Chef Time!

Chef Time!

Saturday, April 7, 2012

A Special Treat For All Ages

When I decided to make these cupcakes, I wanted to do it differently so that it would be more fun. So instead of using cupcake tins, I went and use coffee cups instead. I also used marshmallow crème in a pastry bag, to give it the swirl look and then sprinkle a little cinnamon on top.

mexican cupcakes

Mexican Hot Chocolate Cupcakes
2 c. granulated sugar
2 large eggs
1 c. whole milk
½ c. vegetable oil
2 tsp. vanilla extract
1 ¾ c. unbleached all-purpose flour
¾ c. unsweetened cocoa powder
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
½ tsp. ground cinnamon
1 c. boiling water
Preheat the oven to 350. 
Line 24 standard cupcake pans with liners, or coat with non-stick cooking spray.  In the large bowl of an electric mixer, stir together the sugar, eggs, milk, oil and vanilla, until blended.
Combine the flour, cocoa, baking powder, salt and cinnamon, and gradually add to the sugar mixture, until the mixture begins to come together. Very slowly, add the boiling water, and blend until the mixture is smooth. Ladle or scoop the batter into the cupcake tins, filling ¾ full.  Bake the cupcakes for 15 to 18 minutes until a skewer inserted into the center of each one comes out clean. Cool the cupcakes in their pans on wire racks until cooled.
As for the topping, you can use marshmallow crème in a pastry bag or take and cut the large marshmallows in half and the roast them in the oven just a couple minutes before the cupcakes are completely done. Just long enough to give it the toasted marshmallow look.

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