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Mexican Chocolate Cupcakes

Mexican Chocolate Cupcakes

Recipe Submitted By: bakingmad

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

Preparation Time	00 minutes
Baking Time	20 minutes
Portions	12 cupcakes
Skill Level	Easy
Average Rating

Mexican Chocolate Cupcakes Ingredients

250 ml	Water
175 grams	Plain White Flour (Allinson Nature Friendly)
225 grams	Golden Caster Sugar (Billington's)
4 tbsp	Cocoa Powder
1 tsp	Bicarbonate Of Soda
1 tsp	Cinnamon
0.25 tsp	Nutmeg ground
1 tsp	Vanilla Extract (Nielsen Massey)
1 tbsp	White Wine Vinegar
5 tbsp	Vegetable Oil

Additional Ingredients

100 grams	Dark Chocolate (Silver Spoon Create) broken into pieces
150 grams	Unsalted Butter softened
150 grams	Golden Icing Sugar (Billington's)
0.25 tsp	Cayenne Pepper / Smoked Paprika ground

This recipe uses

How to make Mexican Chocolate Cupcakes

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 180°C/ 160°C fan/ 350°F/ Mark 4. Line a cupcake tin with 12 foil cases (foil cases help keep the cakes moist and fresh longer)
Sift together the flour, sugar, cocoa, bicarbonate of soda, cinnamon and nutmeg into a large bowl. 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
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. Remove and allow to cool in the tin for 5 minutes, and then transfer to a wire rack to cool completely
To make the frosting melt the chocolate in a heatproof bowl placed over a saucepan of barely simmwering water, making sure the bowl does not touch the surface of the water. When melted leave to cool
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 cayenne pepper and continue to whisk until fully mixed. pipe the frosting onto the cooled cakes, ideally using a piping bag for accuracy

Reviews

Read all reviews (1) | Average rating: 5 stars

"This is a great recipe. The addition of spices to the cake batter and the chocolate topping give the cakes a nice edge. The batter is very runny but it works fine."

30-05-2012 | Author: Abbee | 5 stars

Remember to review this recipe at www.bakingmad.com

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