I'm so excited to share this awesome recipe for Mexican Hot Chocolate Cupcakes from McCormick®! I'm a big fan of their spices and I recently had the chance to work with them again. These cupcakes get their “hot” name from the ancho chili powder. It gives it a slight kick and adds a definite heat to the chocolate flavor.
Don't worry, it's not too hot that you can't handle though. I can't wait to try more chile and chocolate combinations soon!
Last month, I attended BlogHer Food in Seattle, a conference for food bloggers. I had a blast, met a lot of fun people and bloggers and ate a lot of good food! This picture was taken from balcony of the condo I stayed at. I actually had lunch inside the rotating restaurant inside the Space Needle with my friend, Mike. The food was amazing and it's a can't miss!
During the conference, my friends, Susan and Paula, threw some amazing party including a wine party where I made desserts (along with the help of my friends, Carrie & Shari, couldn't have done it without them!).
We made the Mexican Hot Chocolate Cupcakes and Saigon Cinnamon Tiramisu with Raspberries. We had to improvise a little because I couldn't find ladyfingers in the one store I was able to go to for supplies so we used little cups and used these fun little vanilla wafers in place of the ladyfingers.
Both desserts were a hit but the clear favorite were the chocolate cupcakes.
Top right – what the batter looks like, as the directions state- the batter will be stiff but don't worry. Top left – right after dropping the sugar-cocoa powder mixture on top the batter. Bottom right – right before the cupcakes go into the oven. Bottom left – the cocoa whipped cream, I love that stuff!
This is one of the cupcakes right out of the oven!
They have a nice chocolate cakey and almost brownie-like texture with a fudgy layer at the bottom! They are not too sweet because we're using unsweetened cocoa powder and the little kick you get at the end is pretty nice! The dollop of cocoa whipped cream is perfect to cool down the little bit of heat. Next time I'm going to add a small scoop of vanilla ice cream too!
Mexican Hot Chocolate Cupcakes with Cocoa Whipped Cream
Mexican Hot Chocolate Cupcakes
- 1 cup flour
- 1 cup granulated sugar, divided
- 6 tablespoons unsweetened cocoa powder, divided
- 2 teaspoons baking powder
- 2 teaspoons McCormick® Gourmet Collection Chile Pepper, Ancho
- 1 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon McCormick® Gourmet Collection Organic Vanilla Extract, Pure Madagascar or McCormick® Pure Vanilla Extract
- 1 cup boiling water
Cocoa Whipped Cream
- 3/4 cup heavy cream
- 2 tablespoons confectioners' sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon McCormick® Gourmet Collection Organic Vanilla Extract, Pure Madagascar or McCormick® Pure Vanilla Extract
- For the Cakes, preheat oven to 350°F. Generously spray 8 (6-ounce) oven proof coffee cups or ramekins with no stick cooking spray with flour or grease and flour cups. Place on large baking sheet.
- Mix flour, 2/3 cup of the granulated sugar, 4 tablespoons of the cocoa powder, baking powder, ancho chile pepper, cinnamon and salt in large bowl. Stir in milk, oil and vanilla. (Batter will be stiff.) Spoon evenly into prepared cups.
- Mix remaining 1/3 cup granulated sugar and 2 tablespoons cocoa powder in small bowl. Sprinkle evenly over batter. Spoon 2 tablespoons boiling water into each cup. (Do not stir.)
- Bake 15 to 20 minutes or until tops are dry to the touch. Cool cups slightly on wire rack.
- For the Cocoa Whipped Cream, beat cream and confectioners' sugar in medium bowl with electric mixer on high speed until soft peaks form. Add cocoa powder and vanilla; beat until stiff peaks form. Serve cakes in coffee cups while still warm. Dollop with Cocoa Whipped Cream. Sprinkle with additional cinnamon, if desired.
- Make Ahead: Prepare and bake cakes as directed. Store in refrigerator overnight. To reheat cakes, microwave on HIGH 30 to 60 seconds or until heated through.
- Test Kitchen Tip: Recipe for Cocoa Whipped Cream can be doubled. Serve remaining whipped cream on other desserts, hot cocoa or coffee beverages.
- Notes from The Little Kitchen: I used 3.5 oz ramekins, ones you can find at World Market. I added 2 1/2 Tbsp of batter into each ramekin and used 1/2 Tbsp of the sugar-cocoa powder mixture on top.
Disclosure: This is a sponsored post. I love working with McCormick and I only work with brands I love – as always, the opinions expressed here are always my own!
I want to try making these as more traditional cupcakes – do you have any suggestions about modifications? Thanks!
Julie Deily says
I don’t think you can make these in regular cupcake liners only because there’s hot water involved. I would suggest using these party/nut cups I started using and love them. They are lined so the water should leak through. Similar to these: http://amzn.to/XTcC9t they sell them at Michael’s too, just FYI
Jay @craftyspices says
Love the taste of Chocolate-cinnamon, will be doing these sometime this week.
Hayley @ The Domestic Rebel says
I love Mexican hot chocolate! Chocolate and cinnamon have to be one of the best combos around 🙂
Ohhhhh these are GORGEOUS!!!
Tickled Red says
These are so good and I can’t wait to make them with the boys! What a great time we all had in Seattle. Miss ya lady 😀 xoxo
Tessa @ Handle the Heat says
I just want to reach into my screen and take a HUGE bite!! Looks mouthwatering.
Sydney @ The Crepes of Wrath says
These are too cute! I love the presentation, and they look so rich and decadent that my mouth is definitely watering. Way to put those McCormick spices to good use!
[email protected] says
Oh momma! Julie what a fun idea to make them in little ramekins. Love this!
Ay, ay, ay! Those look delicioso!
Glory/ Glorious Treats says
OOh, these look and sound delicious!!
Kiersten @ Oh My Veggies says
Oh my! Mexican chocolate is one of my favorite flavors. These look delicious!
What great looking cupcakes. I love the spices we got at the party, very good.
Alison @ Ingredients, Inc. says
Miss @ Miss in the Kitchen says
I’ve always wanted to try chilies with chocolate but I haven’t been brave enough to try it. This sounds totally amazing!
Ohhh yes..I remember these beauties! They were scrumptious!!!!!
Laura (GotChocolate) says
Oh, I was hoping you’d share this recipe. I’m so glad I got to try these when we were in Seattle. I agree, they’ve got a kick to them, but not so much that you can’t enjoy the delicious blend of chocolate and chile spice.
Yum, yum, yum!!!
What an awesome recipe Julie! I have made Mexican Chocolate Cupcakes before, but mine were different. These look so cool in the ramekins!
Julie @ Table for Two says
these look so rich and decadent and i just want to eat it all up!! i have a large chocolate craving now thanks to you!! hehe 😉
Cookin' Canuck says
Oh my goodness, Julie. Those look rich, gooey and decadent…just how I love my desserts. The kick of ancho would be perfect in here!
Ronni Keller says
I think I’ve just died and went to heaven!! A spicy, chocolaty heaven!
[email protected] says
I love these sweet little treat cups. But what I love more is Mexican, spicy chocolate treats! I cannot wait to make these.
Bev @ Bev Cooks says
Get OUT. And then come back and give me some.
Chung-Ah | Damn Delicious says
I will definitely be attending the next BlogHer event so I can meet you in person! And these cupcakes look AH-MAZING! I wish I could have one during my work lunch. It’s been a loooong day.
Russell at Chasing Delicious says
These guys look soo good! I love the spices in them!
Mmmm, I love chocolate with a kick!
YUM! I love the chile and chocolate combo. These look amazing!
Diane N says
Those look so yummy. I definitely want to try making this.
Tammilee Tillison says
Wow, These look so good
This looks so good, julie! I cannot wait to try it!
I adore Saigon cinnamon, I bet it’s perfect with the Ancho chile powder. So wish I could have been at BHF!
Robyn Stone | Add a Pinch says
I’m definitely craving these now! They look fabulous!
Brian @ A Thought For Food says
Consider me jealous that you were able to attend BlogHer. I was totally dying to meet everyone there!
Now pass me a cupcake!!!
Julie Deily says
Brian, you should totally go next year in Austin!! I’m going!
Paula - bell'alimento says
LOVE these and how cute are those serving bowls! I’m going to have to stock up on that Ancho Chile Pepper! xoxo
shelly (cookies and cups) says
Coming from someone who ATE one of those cupcakes, they are AMAZING!
I’m drooling at my desk. These look delectable and I love the idea of putting ancho chile pepper in the batter!
Cookbook Queen says
I can personally attest to how delicious these were!! Just the right amount of spice. LOVE.
Ali @ Gimme Some Oven says
These look amazing! I LOVE the Mexi hot chocolate flavor combination — even better with ancho chili and Saigon cinnamon!!
Love the party pics too — so fun! 🙂
Averie @ Averie Cooks says
All those ramekins of chocolate…wow, I am in heaven just looking at them.
And as I type this, your related posts come up: biscoff cupcakes, biscoff cups, and choc cupcakes.
There is so much dark choc going on – love it!