Mexican Hot Chocolate Cupcake

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Mexican Hot Chocolate Cupcake

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Just as delicious as it sounds...hot chocolate flavored cupcakes from Choco Patisserie as featured on Food Network's Cupcake Wars! Watch how it's made here.

Ingredients

Buttermilk Chocolate Cake:
  • 1 cup buttermilk
  • 2 teaspoons baking soda
  • 2 cups white sugar
  • 2 eggs
  • ¾ cup unsweetened cocoa powder
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 2 cups all-purpose flour

Chocolate Ganache:
  • 9 ounces bittersweet chocolate, chopped
  • 1 cup heavy cream
  • Pinch Cayenne
  • 1 Tbl Cinnamon

Swiss Meringue:
  • 4 large egg whites, at room temperature
  • 1 cup sugar
  • Pinch salt
  • 1/2 teaspoon pure vanilla extract

Recipe Info

Buttermilk Chocolate Cake:
  1. 1. Preheat oven to 350 degrees F. In a medium bowl, combine the buttermilk and baking soda. Set aside.

  2. 2. In a large bowl, combine together sugar, eggs, cocoa powder, oil and vanilla until blended. Stir in the boiling water, and gradually beat in the flour. Stir in the buttermilk mixture.

  3. 3. Pour batter into lined cupcake pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Chocolate Ganache:
  1. 1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the seasoning to taste.

  2. 2. Allow the ganache to cool and become slightly firm.

Swiss Meringue:
  1. 1. Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.

  2. 2. Combine egg whites, sugar, vanilla and salt in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are hot to the touch. Test by rubbing on the back of your hand.

  3. 3. Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Must be used immediately.

  4. 4. Once cupcakes are cooled, use a melon baller to scoop out a small divot. Fill the divot with desired amount of ganache. Since the meringue must be used immediately, make sure to do these two things before preparing the meringue. Pipe the prepared meringue and torch with brulee torch until light brown. Dust with cinnamon or chocolate shavings.

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