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Mexican Chocolate Surprise Cupcakes

Mexican Chocolate Surprise Cupcakes

by 10 people

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These spicy cupcakes have a sweet surprise inside of them.

Makes: 12 servings

Yield: 24

Prep: 30 mins

Bake: 17 mins

Decorate: 20 mins

Total Time: 1 hr 7 mins

Dark Chocolate Cupcake
  • 2 cups sugar
  • 5 ounces unsweetened chocolate, chopped
  • 5 tablespoons unsalted butter, chilled and cut into 6 pieces
  • 2 cups unsalted butter, chilled and cut into 6 pieces
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs, beaten
  • 1 teaspoon pure vanilla extract
  • 8 ounces dulce de leche, jarred
Spicy Cinnamon Frosting
  • 2 1/2 sticks (10 oz. total)  unsalted butter, room temperature
  • 1/4 teaspoon salt
  • 5 cups confectioners' sugar, sifted
  • 1/4 cup heavy cream
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cayenne

    For the Cupcakes::

  1. Preheat oven to 350 degrees . In a pan, whisk 2 cups water and the sugar over medium-high heat until the sugar dissolves. Remove from the heat, add the chocolate and butter and let stand 10 minutes; whisk until smooth.
  2. In a bowl, whisk the flour, baking powder, baking soda and salt. Whisk the eggs and vanilla into the chocolate mixture. Add the flour mixture; whisk until smooth. Transfer to prepared cupcake pans and bake for 17 minutes to make 2 dozen cupcakes. Remove from pan and let cool on a rack.
  3. Using a melon baller, scoop a 1-inch hole from the top of each cupcake; fill with 2 tsp. jarred dulce de leche.
  4. Top with Spicy Cinnamon Frosting, then garnish with chocolate sprinkles.
  5. For the Frosting::

  6. Sift in the confectioners' sugar, 1 cup at a time, mixing at low speed to incorporate (the mixture will be crumbly). Beat at medium speed for 1 minute, then increase to high speed and beat until smooth, 3 to 4 minutes. Gradually add the cream then beat until fluffy, 2 to 3 minutes. Beat vanilla, cinnamon and cayenne into finished frosting, 1 to 2 minutes.
Tip Good stuff!
Note May 2013
  • Recipe originally published in "Instant Expert! Mix & Match Cakes"