Mexican Theme Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cooling rack
- 3 piping bags (or resealable plastic bags)
- 3 piping tips (star or round)
Ingredients
- 1 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper optional
- 2 large eggs room temperature
- 1/2 cup whole milk room temperature
- 1/2 cup vegetable oil
- 2 teaspoon vanilla extract
- 1/2 cup strong brewed coffee cooled or hot water cooled
- 1/2 cup dulce de leche
- 1 tablespoon whole milk
- 1 cup unsalted butter softened
- 3 cup powdered sugar sifted
- 2 tablespoon heavy cream or milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/8 teaspoon fine salt
- 2 tablespoon colored sprinkles in Mexican flag colors
- 12 small sugar skulls or candy decorations optional
- 1 teaspoon ground cinnamon for dusting optional
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with the 12 paper cupcake liners.
- In a large mixing bowl whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, and cayenne pepper until well combined.
- In a medium bowl whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Pour the wet mixture into the dry mixture and whisk gently until just combined and no dry streaks remain.
- Add the cooled coffee to the batter and whisk until the batter is smooth and slightly thin.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Transfer the muffin tin to a cooling rack and let the cupcakes cool in the pan for 5 minutes.
- Remove the cupcakes from the tin and place them directly on the cooling rack to cool completely, about 25 minutes.
- While the cupcakes cool, stir together the dulce de leche and milk in a small bowl until smooth and spoonable.
- For the buttercream, beat the softened butter with a mixer on medium speed for 2–3 minutes until pale and fluffy.
- Gradually add the powdered sugar, 1/2 cup at a time, beating on low after each addition until incorporated.
- Add the heavy cream, vanilla extract, cinnamon, and salt, then beat on medium-high for 2–3 minutes until light and creamy.
- Once the cupcakes are completely cool, use a small knife or the end of a piping tip to cut a small cone from the center of each cupcake.
- Spoon or pipe about 1 teaspoon of dulce de leche filling into the center of each cupcake, then gently replace the cut-out piece, trimming if necessary.
- Transfer the cinnamon vanilla buttercream to a piping bag fitted with your chosen tip.
- Pipe a generous swirl of buttercream onto each filled cupcake.
- Sprinkle the tops with colored sprinkles and add sugar skulls or candy decorations if using.
- Lightly dust the frosted cupcakes with a pinch of cinnamon if desired.
- Let the decorated cupcakes rest for 10–15 minutes at room temperature before serving so the flavors settle.
Notes
For best results, use room-temperature ingredients so the batter and frosting mix smoothly and rise evenly; adjust the cayenne to your preferred heat level or omit it for a mild cupcake, and taste the frosting to tweak cinnamon or vanilla as you like. Bake the cupcakes on the middle rack and avoid overmixing once the flour is added to keep them tender. If your kitchen is warm, chill the frosted cupcakes for 10–15 minutes so the buttercream sets slightly before transporting. Store leftovers covered at room temperature for a day or in the fridge for up to three days, letting them come back to room temperature before serving to fully enjoy the Mexican-inspired chocolate, cinnamon, and caramel flavors.
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