Mexican Hot Chocolate Cupcakes

Photo Jul 18, 6 13 34 AM

Have you ever had the Abuelita hot chocolate? Or the Taza ground chocolate? I remember being at my Aunt’s house once when I was growing up and she made Abuelita hot chocolate for everyone. Later that morning she started whipping out hand made corn tortillas and pressing them one by one with an old family tortilla press.

I didn’t get to experience a whole lot of my father’s ancestry when I was younger. My dad’s side of the family, originally from Brownsville, TX, was very Americanized. My dad failed Spanish in college (which was great because then I wasn’t expected to do so hot either, and didn’t) even after growing up with a fluent father. I’m told that he didn’t speak a whole lot of Spanish at home, if any at all. The only thing I ever remember hearing him say was a prayer that he would say to each of us kids when we were born. Beyond that, I think he kept his culture to himself. After passing away in the early 90’s, many of my Dad’s sisters took an interest in learning more about their family history. At least that’s how I remember it. They studied Spanish a little more seriously, started having deeper relationship with our Tex-Mex family in Brownsville, and even visited a few times. My dad finally went out to visit them as well about 5 or 6 years ago.

It was years after my grandfather’s passing that I remember being in my Aunt’s house and her making the hot chocolate and fresh tortillas. I fell in love with Mexican hot chocolate that day and have loved making my own in recent years. Cinnamon and a little cayenne cuts the bitterness of the dark chocolate and it is so incredibly rich. If you want to find amazing Mexican hot chocolate in Chicago, you definitely need to go to Xoco.

I was heading to a party a number of months ago and we were doing Mexican-themed dishes. I had whipped these muffins up as a result of my love for Mexican hot chocolate and have been waiting for the right day to post them. And right now, I am on a flight to Brownsville, TX! It couldn’t be a more prefect day to post them. I am actually headed down there for work but I’m excited because I’ll have the opportunity to see family while I am there. Something about seeing your roots and learning about where your family comes from is so refreshing and life-giving. I’m really excited.

These cupcakes are rich, fluffy, and decadent. I have them pictured without frosting, but the recipe below includes the frosting along with it!

I hope you enjoy – I’ll try to take pictures while I am in Brownsville to give a report!

Photo Jul 18, 6 17 39 AM

Preheat oven to 350 degrees.

Make frosting first so it can harden in the fridge:
Using a metal bowl if possible, melt together:
1/3 c coconut oil
2 bars dark chocolate (or 1 c of dark chocolate chips. Enjoy life is a great brand)
Once melted, add 1/4 tsp cinnamon, stir well and put in the fridge for at least an hour.

Mix dry ingredients first in a large mixing bowl:
1/4 c coconut flour
1 tbsp almond flour
3 tbsp cocoa powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp cayenne
Pinch (1/8 tsp) salt

Mix wet ingredients in a medium bowl:
1/3 c honey
4 eggs (at room temperature if possible – just let the eggs sit out for about 45 min to an hour before adding them)
1 tsp vanilla extract
1/4 c coffee
1 tsp apple cider vinegar

Melt 1/2 c coconut oil and 1 bar (3.5 oz) of dark chocolate together. Add it to the wet ingredients and mix well.

Once wet ingredients are mixed well, add it to the dry ingredients and stir until combined.

Fill a greased or lined cupcake tin 3/4 of the way. It should make about 12 large cupcakes. Bake for about 15-18 minutes. Do the toothpick test to make sure they are done! Once cooled and the frosting is hardened in the fridge, use an electric mixer to break it up on low to start, then increase to high speed. It will fluff up after a minute or so and then you are set to frost!!


Photo Jul 18, 6 14 18 AM

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