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Four cupcakes on a black tray decorated in different ways with chocolate icing Tried & Tested

Mexican chocolate cupcakes

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Mexican chocolate cupcakes as featured in series 2 of Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the cupcakes

  • 250ml 8½ fl oz Water
  • 175g 6¼ oz Plain white flour (we use Allinson) Plain white flour
  • 225g 8 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 4tbsp 4tbsp Cocoa powder
  • 1tsp 1tsp Bicarbonate of soda
  • 1tsp 1tsp Cinnamon
  • ¼tsp ¼tsp Nutmeg (ground)
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 1tbsp 1tbsp White wine vinegar
  • 5tbsp 5tbsp Vegetable oil

For the frosting

  • 100g 3½ oz Dark chocolate
  • 150g 5⅜ oz Butter (unsalted)
  • 150g 5⅜ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • ¼tsp ¼tsp Smoked paprika

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C ( 160°C fan, 350°F, gas mark 4). Line a cupcake tin with 12 foil cases.

  2. Classic mode Step 2

    Sift together the flour, sugar, cocoa, bicarbonate of soda, cinnamon and nutmeg into a large bowl.

    Ingredients for this step

    • 175g 6¼ oz Plain white flour (we use Allinson) Plain white flour
    • 225g 8 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 4tbsp 4tbsp Cocoa powder
    • 1tsp 1tsp Bicarbonate of soda
    • 1tsp 1tsp Cinnamon
    • ¼tsp ¼tsp Nutmeg (ground)
  3. Classic mode Step 3

    In another large bowl, blend together the vanilla extract, vinegar, oil and cold water. The use a mixer to mix the dry and wet ingredients together until they are well combined and the batter is smooth.

    Ingredients for this step

    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • 1tbsp 1tbsp White wine vinegar
    • 5tbsp 5tbsp Vegetable oil
    • 250ml 8½ fl oz Water
  4. Classic mode Step 4

    Divide the mixture between the foil cases (it will be fairly liquid, so you may want to use a jug) and bake for 20-25 minutes, or until a skewer inserted into the centre of a cupcake comes out clean.

  5. Classic mode Step 5

    Remove and allow to cool in the tin for 5 minutes, and then transfer to a wire rack to cool completely.

  6. Classic mode Step 6

    To make the frosting melt the chocolate in a heatproof bowl placed over a saucepan of barely simmering water, making sure the bowl does not touch the surface of the water. When melted leave to cool .

    Ingredients for this step

    • 100g 3½ oz Dark chocolate
  7. Classic mode Step 7

    In a bowl sift the icing sugar into the softened butter and whisk (using an electric hand whisk) until pale and fluffy. The add in the cooled melted chocolate and the smoked paprika and continue to whisk until fully mixed.

    Ingredients for this step

    • 150g 5⅜ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
    • 150g 5⅜ oz Butter (unsalted)
    • ¼tsp ¼tsp Smoked paprika
  8. Classic mode Step 8

    Pipe the frosting onto the cooled cakes, ideally using a piping bag for accuracy.