Sometimes I have thought about what to open that night before 8am...

Friday, November 11, 2011

Mexican Hot Chocolate Cupcakes (gluten free)

Because I get asked for this recipe all of the time. Because it is easier than you could possibly imagine. Because I am feeling generous of spirit. And because I believe in "All things in moderation.". 

I give you:

Mexican Hot Chocolate Cupcakes
1 Box Betty Crocker Gluten Free Chocolate Cake Mix
2 tsp cinnamon
3/8 tsp cayenne pepper (I realize this is a weird measurement, but I use 1/4+1/8 tsp in the recipe)
1 tub Betty Crocker Chocolate Fudge Frosting
1-1.5 rounded tsp instant espresso powder
2 Hershey Bars

Line a muffin pan with cupcake wrappers. Prepare cake mix according to package directions. Add cinnamon and cayenne and mix for another minute, or until well combined. Scoop into muffin pan and bake according to package directions. Cupcakes are ready when a cake tester comes out of the cupcake clean. Remove from the oven and allow to cool completely.

While the cupcakes are cooling, prepare your frosting. Place frosting and 1 rounded tsp of espresso powder into a mixing bowl and mix on medium-high for 1 minute. Taste the frosting and add additional espresso powder as needed. This part is really up to your judgement. You want it to taste like a mocha, but not scream COOOOFFEEEEEEEE!!! 

Put frosting in a piping bag with a wide round tip and pipe onto the top of the cupcakes. Break off squares of the Hershey Chocolate Bar and angle them into the frosting.

Makes 15-18 cupcakes.

1. There are lots of gluten free cake recipes out there, and you are certainly welcome to substitute one of them for the box mix I use. However, I would say to you, your time has value. These cupcakes are delicious, and with the additional ingredients no one is going to know you used a box cake mix. Trust me. 
2.  You can absolutely make these with a standard chocolate cake mix. If you choose to do so, you will need to increase the amount of cinnamon and cayenne that you use. Standard cake mixes make a larger quantity of cupcakes than the gluten free cake mixes. You will also need additional frosting, as one tub of frosting was just enough to decorate the 18 cupcakes that I made!
3.  If you are making these for adults and want to up the ante, try adding 1/3 cup Kahlua to the frosting. The frosting will be a little bit looser so you may want to refrigerate the cupcakes until serving. But Holy Moly does it add a little somethin' to the cupcake!

No comments:

Post a Comment