These Mexican cupcakes are a delightful blend of chocolate, cinnamon, and a touch of spice. Perfect for adding a little excitement to your dessert table!
Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup buttermilk. 1/2 cup sour cream. 1/4 cup unsweetened cocoa powder. 1 1/2 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp cayenne pepper optional for some heat. 1/2 cup semi-sweet chocolate chips. 1/4 cup chopped toasted pecans optional. 1/4 cup shredded coconut optional. 1/4 cup mini marshmallows optional.
Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, cinnamon, nutmeg, and cayenne pepper if using. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, and then stir in the vanilla extract. Combine the buttermilk and sour cream in a separate bowl. Add the dry ingredients to the butter mixture alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just incorporated. Fold in the chocolate chips, and pecans, coconut, and mini marshmallows if desired. Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, you can frost your Mexican cupcakes with your favorite frosting, or simply dust them with powdered sugar for a lighter option. Serve and enjoy your delicious Mexican cupcakes with a hint of spice and chocolate goodness!
Prep Time: 15 minutes
Cook Time: 20 minutes
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