Cinco de Cupcake

It’s Cinco de Mayo this weekend as well as the Kentucky Derby. Other than tequila, mint juleps, and big floppy, flowered hats, I can’t think of any better way to celebrate than festive foods.

With that said, holy mole, these are my favorite cupcakes in the world. No cupcake shoppe I’ve ever been to has made anything close to comparing to this, and I’ve been to a lot. This combines the dynamic duo of peanut butter and chocolate (of course) with spiced chocolate cream cheese frosting so the flavors are so fun you’ll think there’s una fiesta de la boca happening.

If you’ve never baked cupcakes with cookies or candy in the middle before, my best suggestion would be to avoid the temptation to push the mini peanut butter cups all the way into the batter. Not only will the batter rise while baking, the peanut butter cup will naturally begin to sink because it’s heavier than the surrounding batter. You’ll be covering it with a bien grande glob of frosting anyway so no one will see the candy until they bite into the cupcake, and then muy bueno! It’s a surprise in the middle! If you bake the cupcake and the peanut butter cup has sunk all the way to the bottom, it means you’ve pressed it down too far. Just press each candy slightly down, and they’ll turn out perfect.

Surprisingly, the cupcake itself is not the star of the show. The cream cheese frosting is a form of spiced chocolate that is incredibly pleasing to the palette. If you haven’t tried spiced chocolate in any form but you’re a chocolate fan, you need to immediately add chilli powder and cinnamon to your next chocolate fix. This frosting in particular has the subtle taste of chocolate with a kick of these spices that will have you saying “muy caliente!” Luckily, the cream cheese keeps it from getting too hot.

Chilli powder, cream cheese, peanut butter cups, and basic chocolate cupcakes may sound like a less-than-normal combination for dessert, but I promise-these will disappear faster than you can shout “Ole!”

Double Feature Cupcakes with Mexican Hot Chocolate Frosting

Stuff You’ll Need

Makes 12-14 Cupcakes

For the Cupcakes

  • 1/2 cup milk chocolate chips
  • 1 cup or 2 sticks unsalted butter
  • 1 tsp vanilla extract
  • 1 cup granulated sugar
  • 3 eggs
  • 3/4 cup sifted all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • Pinch of salt
  • 12-14 miniature Reese’s peanut butter cups, unwrapped

For the Frosting

  • 8 oz cream cheese, softened
  • 1/2 cup or 1 stick unsalted butter, softened
  • 1 tsp chilli powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 3 cups confectioner’s sugar, sifted plus a little extra for texture
  • 3 oz unsweetened chocolate, melted

How to Do It

  1. Preheat the oven to 350 degrees F, and line a cupcake pan with cupcake liners.
  2. Combine the butter and chocolate for the cupcake batter in a microwave-safe bowl, and heat for 1 minute, or until both ingredients are melted. Be careful not to overheat and burn the chocolate. If the butter is melted, you can continue to stir the chocolate until it melts as well. Set the bowl aside.
  3. Sift together the flour, cocoa powder, baking powder and salt. Blend, and set aside.
  4. Pour the melted butter and chocolate in a large mixing bowl. Stir in the vanilla extract. Add the granulated sugar, and beat with a handheld mixer or by hand until the batter is smooth and combined, about 3-5 minutes. Add the eggs one at a time, and mix fully between each addition.
  5. Gradually add the dry ingredients, and whip until the batter is smooth. Do not overmix.
  6. Fill the cupcake liners 2/3 of the way full using an ice cream scoop or large spoon. Gently place a peanut butter cup in the center of each cup, and press down slightly.
  7. Bake the cupcakes for 10 minutes, and rotate the pan. Bake another 10 minutes or until the cupcakes spring back when pressed lightly. Remove from the oven and cool slightly in the pan. Move the cupcakes from the pan to a wire cooling rack to cool completely.
  8. Prepare the frosting by creaming the butter and cream cheese together until light and fluffy, about 2 minutes. It’s best to use the paddle attachment for this step if available. Add the chilli powder, cinnamon, and salt to cream cheese mixture, and whip until they’re blended. Add the vanilla extract next. Gradually add the confectioner’s sugar a cup at a time until you’ve added the 3 cups. Continue to add confectioner’s sugar 1/4 to 1/2 cup at a time if you need a more dense texture.

Recipe from Food Network.

 

Comments

  1. hungrycupcakes says:

    OMG looks heavenly… If you like stuffed sweet treats, we have tons on our blog… Thin mint stuffed mint chocolate chip cookie fudge brownies, chocolate chip cookie stuffed oreas, caramel delight stuffed toffee coconut cookies… You name it! Must add these to the list!

  2. I am physically drooling over these. WOW! They look amazing.

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