Mexican Hot Chocolate Cupcakes

Chocolate cupcakes with dulce de leche filling topped with brown sugar spiced whipped cream




FOR THE CUPCAKES: ¾ cups sugar ¾ cups brown sugar 2 eggs ½ cup canola oil ½ cup milk ½ teaspoon baking powder ⅛ teaspoon baking soda ¼ teaspoon salt 1 teaspoons cinnamon 1 teaspoon vanilla (use mexican vanilla, if you have it) ½ cup dutch cocoa 1¼ cups white flour FOR THE DULCE de LECHE FILLING: 1 can of Dulce de Leche FOR THE SPICY WHIPPING CREAM FROSTING: 1½ cup heavy whipping cream ½ cup brown sugar ¼ teaspoon cayenne pepper ¼ tablespoon semi-sweet chocolate chips, chopped 1 teaspoon red chili flakes

Nutritional information

No nutrition information available


FOR THE CUPCAKES: In a large bowl, combine the sugar, brown sugar, eggs, oil, and milk. Beat together until well combined. Add the baking powder, baking soda, salt, cinnamon and vanilla, stirring well until incorporated into the batter. Slowly beat in the cocoa and flour just until mixed into the batter. Spoon batter into 18 prepared muffin tins prepared with cupcake wrappers, filling each cup to approximately ¾ full. Bake in an oven preheated to 350 degrees for 17-19 minutes, or just until the tops of the cupcakes spring back to the touch. Remove from oven and cool completely. FOR THE CARAMEL FILLING: Using a spoon or small scoop, remove a small portion of the top center of each cupcake. Spoon caramel sauce into this center part of the cupcake. FOR THE SPICY WHIPPING CREAM FROSTING: In a large bowl, beat the whipping cream until soft peaks form. Slowly add the brown sugar (make sure you use fresh, soft brown sugar or else the cream will come out grainy), mixing until the cream is thick enough to pipe on top of cupcakes. Stir in the cayenne. Spoon cream into a large pastry bag, then pipe it on top of cupcakes, over the caramel filling. Sprinkle with chopped chocolate and red chili peppers for garnish.