I was originally going to make cinnamon cupcakes with ganache icing, then I realized the recipe called for cocoa, so I adjusted my goal. This recipe comes from Cathy P’s grandmother and was originally intended for a jelly roll pan. I have no clue how to adjust time and temperature, so I may adjust next time.
I didn’t really measure with the ganache: I think I probably ended up with 7 ounces of cream and 5 ounces of bittersweet chocolate per batch. I left one batch plain, but added 1 tsp cinnamon and 1 tsp ancho chili powder to the other.
Ingredients:
- 1/2 cup cocoa
- 1 cup water
- 1/2 cup oil
- 1/4 cup butter
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 2 eggs
- 2 cups sugar
- 1/2 cup buttermilk
- 1 tsp vanilla
Combine water, cocoa, oil and butter. Bring to a boil and allow to cool.
Sift together flour, baking soda, salt and cinnamon.
Beat eggs until pale yellow. Add sugar and beat until light and fluffy. Turn speed to low and add buttermilk, then dry ingredients. Mix until incorporated. Add cocoa mixture and vanilla and blend.
Pour into mini cupcake pans. Bake at 350 for 18 minutes.
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- Mexican Chocolate Cupcake- Click to enlarge
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- Mexican Chocolate Cupcakes- Click to enlarge
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- Spicy Mexican Chocolate cupcake- click to enlarge
This was a really good recipe to use for filled cupcakes. They were airy and easy to pipe ganache into. I ended up with some naked cupcakes as I ran out of ganache. These ended up being cinnamon chocolate cupcakes filled and iced with whipped ganache. The recipe yielded 48 minis, 3 regular size cupcakes, a good bit of batter eaten out of the bowl and probably 1/2-3/4 if a cup wasted. I will definitely use this recipe again, but could probably cut it in 1/2.
