These Mini Mexican Chocolate Cupcakes are topped with a delectable Crema Fresca Frosting.
Mini Mexican Chocolate Cupcakes
Serves: 48
Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1½ teaspoons ground cinnamon
- 1½ teaspoons ground ancho chile pepper
- 1¼ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup Mexican-style table cream*
- Crema Fresca Frosting (recipe follows)
Instructions
- Preheat oven to 350°. Line 2 (24-well) miniature muffin pans with paper liners.
- In a large bowl, beat together butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
- In a medium bowl, stir together flour, cocoa, cinnamon, chile pepper, baking powder, and salt. With mixer at low speed, gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. Using a 2-teaspoon levered scoop, spoon dough into prepared muffin pans. • Bake until a wooden pick inserted in centers comes out clean, approximately 15 minutes. Let cool completely on a wire rack. Pipe Crema Fresca Frosting onto cooled cupcakes. Serve immediately.
Crema Fresca Frosting
Serves: Approximately 2 cups
Ingredients
- 1 cup cream cheese, softened
- ½ cup Mexican-style table cream
- 3 cups confectioners’ sugar
- 1 teaspoon kosher salt
Instructions
- In a large bowl, beat cream cheese with a mixer at medium speed until smooth. Using a rubber spatula, scrape sides of bowl. Add sour cream, and beat until smooth. Add confectioners’ sugar and salt, beating until smooth. Transfer to an airtight container, and refrigerate until ready to use.
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