Mexican Hot Chocolate Cupcakes for Cinco De Mayo #HolidayFoodParty

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,[8][9] and today the date is observed in the United States as a celebration of Mexican heritage and pride.[10] 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:
Cinco de Mayo Collage2c
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.

Pretty horrific piping job, but at least the marshmallow hid most of it!

Pretty horrific piping job, but at least the marshmallow hid most of it!

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?

This recipe is Abby approved.

This recipe is Abby approved.

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
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

69 thoughts on “Mexican Hot Chocolate Cupcakes for Cinco De Mayo #HolidayFoodParty

  1. Pingback: Bizcochitos Cookies for Cinco de Mayo | Jen's Favorite Cookies | Recipes & Photos

  2. Nancy! Dude!!! I LOVE these!!! Fabulous! What a great idea for Cinco De Mayo!! Absolutely LOVE the marshmallow on top. . brilliant. . and hey, if the broiler works, why knock it? 🙂 LOVE this! and ps- I *heart* the cupcake liners! so pretty!

  3. These looks freakin fabulous!! I am totally planning on making Mexican hot chocolate cupcakes as well but with a twist 😉 Maybe I will twist it from the recipe you have given. YUM!

  4. Pingback: Lime Margarita Bars #HolidayFoodParty - The Girl in the Little Red KitchenThe Girl in the Little Red Kitchen

  5. I’m so glad Abby approved of these. Lambeau would, too…and so would my whole family! These towering cupcakes with their luscious topping look fanastic

  6. Pingback: Strawberry Margarita Slurpees

  7. Pingback: Gluten Free Tres Leches Cake - kelly bakes

  8. Nancy, your photos are stunning! The toasted marshmallow just slightly askew reminds me of a top hat 🙂 I’ve sadly never been to Mexico, but I do love Mexican vanilla beans/extract and I’m jealous that you got it right from the source! What a treat! Also, thank you for your lesson on Cinco de Mayo… for whatever reason, it didn’t occur to me to even look it up! sigh…

    Anyway, definitely bookmarking these to bake!

  9. I am FEELING this one! And, for the record, I’m with you on the Mexican vanilla. Whenever any of my friends or family travel there, I always request they bring me some vanilla!

  10. I agree about the mexican chocolate, though it´s been a million years since I´ve had the read thing. These days is adding cinnamon and chili powder. So I obviously love these cupcakes! Spicy chocolate, one of the best flavors. Did abby finally eat the cupcake?

  11. The cutted open cupcake is making me drool. And cranky…cause I’m on a diet. And I’d give my left buttcheek for one right now.

  12. These look out of this world Nancy!! I seriously wish I could have a bite right now. I’ve never had Mexican chocolate dessert or vanilla, but I bet it is amazing. Beautiful pictures and cupcake liners. So fancy!

  13. Oh. My. GAWD.
    These are amazing, Nancy! If there’s one thing I love more than chocolate, it’s chocolate with Mexican spices… so you know these are totally screaming my name. Totally going to have to try these out ASAP.
    Also, those cupcake liners are so cute I could die. Die, I tell you.

  14. Pingback: Dulce De Leche Milkshakes With Coconut Milk Whipped Cream | Chocolate Moosey

  15. Yummy looking cupcakes and adorable cupcake papers! They are a party all by themselves! Isn’t it goofy that more Americans “celebrate” Cinco de Mayo than Mexicans? It would be more honest if we called it Margarita and Beer Day. But if it can include your cupcakes, I will celebrate too. 🙂

  16. I dont think I’ve had true Mexican chocolate, but I’ve had chocolate baked goods with cinnamon and chili powder added. Love your cupcakes! Especially the toasted marshmallow on top 😀

  17. This was a wonderful chocolate cake recipe. I used plain greek yogurt instead of sour cream. It was so moist and light a fluffy. How can I create a vanilla cupcake recipe with the same wonderful consistency using yogurt?

    • Hey Alanna, I’m so glad you tried the recipe and that you liked it! Substituting the greek yogurt was a brilliant move, definitely healthier than the sour cream. I haven’t made too many vanilla cakes so far but I’ve found that the ones using sour cream are always light, fluffy and moist. If I find a good recipe, I’ll let you know, especially if it’ll be good with the greek yogurt substitution!

  18. I had never heard of Cinco de Mayo until I started following food blogs, and even then I’ve still never really known what it is, so thanks for the description! I wish we celebrated it here, I love Mexican food! I’ve never tried Mexican hot chocolate but I love the idea of adding spices and I love the marshmallow on top of these cupcakes!

  19. Well you sure did an amazing recipe for a newbie to Cinco lady. Just love these cupcakes. I have to admit I’m a semi-sweet nut. I haven’t fallen for dark yet. I wouldn’t kick it out of bed though. Or any chocolate for that matter.

  20. Pingback: Alfajores – dulce de leche sandwich cookies recipe — Roxana's Home Baking

  21. Nancy! Your photos are looking SO GOOD!!! Just loving them. You know, whenever I’ve made something “Mexican chocolate-y,” I just add a pinch of cinnamon to chocolate batter. But you have me intrigued to try real Mexican chocolate! If you’re happy with these, than I think I need to try them ASAP!!

  22. I’ll be getting married in Cancun in November and I think I need to stock up on some Mexican chocolate and vanilla extract! You are so creative when it comes to baking. The cupcakes look wonderful! I just imagine biting into it and toasted marshmellow oozing all over the place. Phewww it’s getting hot in here.

  23. This sounds like the PERFECT way to celebrate Cinco De Mayo. Goodness, it’s hard to believe it’s almost May! Thank you for sharing. I’m glad I found your blog!

  24. If chili and cayenne pepper will make my cupcakes and frosting look so sensational, I’m buying a box from CostCo! Beautiful, Nancy. P.s. I’m Pinteresting your photos =)

  25. Love these cupcakes and the cayenne pepper sounds really good for spice addict like me 🙂 I have yet to try Mexican chocolates but I’m sure they taste absolutely delicious!!Gorgeous pics too Nancy 🙂

  26. Pingback: Mexican Hot Chocolate Brownie Cookie Bars | Chocolate Moosey

  27. Pingback: Cinco De Mayo Recipe Round Up | Chocolate Moosey

  28. hi is there anything you can sub for the coffee? want to make these for a kiddies party and dont really want strung out kids!!

    • Hi Kirsty, thanks for asking! I’ve seen chocolate cake recipes that called for a boiling cup of coffee and usually you can sub in a cup of boiling water instead. I don’t see why that wouldn’t work here: you can probably use room temperature water or milk. Or, if you’re not worried about the kiddies consuming a tiny bit of caffeine, you can use extremely weak coffee or water with just a tablespoon of instant coffee dissolved in it. Let me know if you try any of these and whether they work!

  29. Pingback: 8 Great Cinco De Mayo Recipes and A Friday Freebie

  30. Pingback: Mexican Street Food - Gorditas with Picadillo! For Cinco de Mayo #HolidayFoodParty! | Juanita's Cocina

  31. Pingback: Tree Classics Favorite Recipes: New Chocolate Cupcake Recipes | Tree Classics Blog - Artificial Tree Inspiration and Know How

  32. Pingback: Tree Classics Favorite Recipes: New Chocolate Cupcake Recipes | Tree Classics Blog - Artificial Tree Inspiration and Know How

  33. Hi! I want to know what kind of cocoa powder you used, if just the plain natural hershey’s kind or dutch processed? Thanks

  34. Pingback: Gluten freedom, caramel conundrums and Mexican madness | Ambrosia Baby

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