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Quick and easy recipes you can make for your family and friends. Published by Julie Tran Deily

Mexican Hot Chocolate Cupcakes

Julie Deily · 41 Comments

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Mexican Hot Chocolate Cupcakes

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!

The Space Needle in Seattle

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.

Mexican Hot Chocolate Cupcakes Step Collage

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!

Mexican Hot Chocolate Cupcakes right out of the oven

This is one of the cupcakes right out of the oven!

Mexican Hot Chocolate Cupcakes vertical

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!

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Mexican Hot Chocolate Cupcakes with Cocoa Whipped Cream

Like Mexican hot chocolate, these cupcakes are flavored with spicy cinnamon and bitter cocoa powder, as well as ancho chile pepper. The cakes are baked and served in coffee cups, and have a fudgy hot chocolate layer at the bottom of the cup.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings

Ingredients

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

Instructions

  • 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.

Notes

From McCormick
Did you make my Mexican Hot Chocolate Cupcakes with Cocoa Whipped Cream?Did you take a photo of it? Did you know you can upload your photo along with your rating and comments below? I’d love for you to share with me & others because you’re awesome. And because I’d love to see how it came out for you! If you share on social, be sure to use the hashtag #thelittlekitchenrecipes and tag me @TheLittleKitchn because I don’t want to miss it! Yay!!
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Mexican Hot Chocolate Cupcakes horizontal

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!

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Julie of The Little Kitchen

Hi, I'm Julie!

Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

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      The maximum upload file size: 5 MB. You can upload: image. Drop file here

      • 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

        Reply

    16. 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!!!

      Reply

    17. Amanda says

      What an awesome recipe Julie! I have made Mexican Chocolate Cupcakes before, but mine were different. These look so cool in the ramekins!

      Reply

    38. 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!

      Reply

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