I’m ashamed to say that while I know OF Cinco de Mayo, I don’t know anything about it nor have I ever celebrated it. So what’s a girl who’s participating in a Cinco de Mayo food blogger party to do? Consult Wikipedia of course!
“Cinco de Mayo (Spanish for “fifth of May”) is a celebration held on May 5. It is celebrated in the United States and regionally in Mexico, primarily in the state of Puebla, where the holiday is called El Día de la Batalla de Puebla (English: The Day of the Battle of Puebla). It originated with Mexican-American communities in the American West as a way to commemorate the cause of freedom and democracy during the first years of the American Civil War, and today the date is observed in the United States as a celebration of Mexican heritage and pride. In the state of Puebla, the date is observed to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín. Cinco de Mayo is not Mexico’s Independence Day—the most important national patriotic holiday in Mexico—which is celebrated on September 16.”
Thank you anonymous internet writers!
I’m teaming up again with the fabulous ladies who got together to blog the St. Patty’s Day treats back in March. This time, we’re joined by a few more incredible food bloggers to whip up treats for Cinco de Mayo. Check this out:
Jen of Jen’s Favourite Cookies is our fearless leader and she put together another rocking collage of all our dishes.
I am a huge fan of Mexican chocolate. When I went to Mexico for the first time in February 2012, I stocked up on pure Mexican vanilla extract (sadly, it’s almost gone but a coworker is going there in a few weeks and will replenish my stores – whew!). More importantly, I had real Mexican hot chocolate and it was amazing. Life changing. So when it came time to think about what I wanted to make for this Cinco de Mayo celebration, my mind immediately went there.
Mexican Chocolate Cupcakes (adapted from Baking Bites)
2 cups all purpose flour
1 cup unsweetened cocoa powder
1 ½ cups sugar
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
1 tsp chili powder
1 tsp cayenne pepper
½ cup vegetable oil
2 large eggs, room temperature
2 tsp vanilla extract
1 cup sour cream
1 cup coffee, room temperature
Preheat your oven to 350 degrees F. Line a muffin tin with paper liners or grease the cups if you’re not using liners.
In a large bowl, sift together the flour and cocoa powder. Whisk in the sugar, baking soda, baking powder, salt, cinnamon, chili powder and cayenne pepper.
In another large bowl, whisk together the vegetable oil, eggs, vanilla, sour cream and coffee.
Add the wet to the dry ingredients and stir until well combined, with no streaks of flour visible.
Divide evenly into prepared pans. I made 18 cupcakes from my batter. Don’t overfill the cups as I did (you could probably get two dozen good sized cupcakes from this recipe) – my cupcakes rose far too high over the tops of the liners. I’d recommend filling the cups only halfway so that you have a nice flat top to frost. I ended up cutting the domed tops off to make a flat surface.
Bake for 15-20 minutes or until a cake tester comes cleanly out of the center of a cupcake.
Cool cupcakes on a wire rack completely before frosting.
Chocolate Chili Buttercream Frosting (adapted from Tasty Kitchen)
4 ounces unsweetened chocolate
1 1/2 cups unsalted butter, room temp
1 1/2 cups powdered sugar
1 tsp chili powder
1 tsp cayenne pepper
2 tsp cinnamon
I actually ran out of dark chocolate (my chocolate of choice when baking) so I had to use semi-sweet chocolate chips. Whatever chocolate you use, heat it in the microwave for 20 second intervals until it’s melted (be careful not to burn it). Set it aside to cool a bit.
Cream the butter in a large bowl using a hand mixer or in the bowl of your stand mixer on high speed until light and fluffy. Add the sugar 1/2 cup at a time and mix until blended. Add in the melted chocolate and spices. Beat on high until fully incorporated. Taste and adjust the spices and/or sugar if necessary.
This made a lot of frosting – more than enough to frost my 18 cupcakes. It’ll certainly be enough for 2 dozen cupcakes. I’d recommend placing the frosting in the fridge for 20-30 minutes to allow it to firm for easier frosting if you’re using a piping bag as I did.
For the marshmallows, you can use a blow torch to get some nice colour on them or cheat like I did – place them under the broiler of your toaster oven for a couple of minutes. Make sure you don’t leave them in there too long or else you’ll end up with a puddle of marshmallow.
These cupcakes were deeeeeelicious! They’re super moist and fluffy from the sour cream, there’s a deep, rich flavour from the chocolate, and a nice kick from the spices. The smooth, creamy buttercream isn’t too sweet and it pairs perfectly with the cake. And who doesn’t love marshmallow?
Make sure to check out all the other amazing Cinco de Mayo treats whipped up by my fabulous foodie friends:
1. Alfajores from Roxana’s Home Baking
2. Spicy Fish Tacos with Avocado Yogurt Sauce from Crumb Blog
3. Classic Flan from That Skinny Chick Can Bake
4. Dulce de Leche Milkshake with Coconut Milk Whipped
Cream from Chocolate Moosey
5. Lime Margerita Bars from Girl in the Little Red Kitchen
6. Shrimp and Avocado Ceviche from Magnolia Days
7. Tropical Fiesta Cocktail from Hungry Couple NYC
8. Paletas – Mexican Popsicles from Pineapple and Coconut
9. Bizcochitos Cookies from Jen’s Favorite Cookies
10. Mexican Hot Chocolate Cupcakes from Gotta Get Baked
11. Vegan Taco Salad from What Smells So Good
12. Gluten Free Tres Leches Cake from Kelly Bakes
13. Queso Blanco from The Messy Baker
14. Gorditas with Picadillo from Juanita’s Cocina
15. Strawberry Margerita Slurpee from Chocolate Chocolate and More