Mexican hot chocolate

I was going to try to keep up the theme of heading the post with the cupcake name in the appropriate language, but…my Spanish is even worse than my German.  For serious.  Anyway, here’s the lastest in the cupcake baking project:

DSCF5440

Confession:  Even though these cupcakes are chocolate, I nearly forgot to add cocoa powder!  I know!  I had mixed the ingredients and I thought “Gee, this batter is very runny….and light in color….OH!”  For once having a tiny kitchen came in handy…I was able to simply reach up, grab the cocoa, turn around for the measuring cup, and then I was good to go.

These cupcakes have an interesting texture…they are very moist/dense compared to some of the other cupcakes in this book, but at the same time they are kind of delicate.  I don’t really know how to describe it.  Also, they seem to rise up a LOT.  I had actually made these once before (pre-baking project) and remembered that they had spread out all over the place.  So this time I broke out a few extra liners and made 14 cupcakes instead of 12.  Many of them still went over the edge.  I would say filling the liners to *just* over halfway is about right.  Also, the tops of these things…have a tendency to fall.  But the cupcake is still totally good.  And finally, they do have an unusual aftertaste.  At first I thought it might be too much baking soda but on further reflection I think it’s probably not.  Maybe the flax seeds or the cayenne?  It’s not a bad taste, but it is definitely different.

So after all of those qualifications…should you even bother making these?  Oh yes!  They are delicious.  The topping is actually not any of the recommended options.  I was out of powdered sugar so I made the cooked velveteen frosting and used coconut milk instead of soy, and added some almond extract.  I only made a half recipe so the cupcakes are not loaded with frosting, just given a generous smear and then sprinkled with cinammon.

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