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Mayan Chocolate Cupcakes with Cocoa Cinnamon Buttercream

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Mayan Chocolate Cupcakes with Cocoa Cinnamon Buttercream

Prepare to transport your taste buds to the ancient lands of Mexico with these irresistible Mayan Chocolate Cupcakes that promise to revolutionize your dessert game! These aren't just ordinary cupcakes - they're a rich, aromatic journey through centuries of chocolate tradition, blending deep cocoa flavors with warm cinnamon in a way that will make your guests wonder if you've discovered a secret culinary treasure. Whether you're a chocolate lover, a baking enthusiast, or simply someone who craves an extraordinary treat, these cupcakes are about to become your new obsession!

Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 12 cupcakes

Ingredients

  1. 1 cup all-purpose flour
  2. 1 cup granulated sugar
  3. ½ cup cocoa powder
  4. 1 tsp baking powder
  5. ½ tsp baking soda
  6. ½ tsp salt
  7. ½ cup unsalted butter, softened
  8. 2 large eggs
  9. 1 tsp vanilla extract
  10. ½ cup milk
  11. 1 tsp ground cinnamon
  12. 2 cups powdered sugar
  13. ½ cup unsalted butter, softened (for frosting)
  14. 1 tsp cocoa powder (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
  2. In a medium mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, ground cinnamon, and salt. Whisk to ensure all dry ingredients are well combined.
  3. In a separate large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
  4. Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
  5. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Mix on low speed until just combined, being careful not to overmix.
  6. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
  7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  8. Remove from the oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the buttercream, beat the additional softened butter in a clean bowl until creamy. Gradually add powdered sugar and cocoa powder, mixing until smooth and fluffy.
  10. Once cupcakes are completely cool, pipe or spread the cocoa cinnamon buttercream on top of each cupcake.
  11. Optional: Garnish with a light dusting of cinnamon or chocolate shavings for additional flavor and presentation.

Tips

  1. Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and better texture.
  2. Don't Overmix: Mix your batter just until ingredients are combined to keep cupcakes light and tender.
  3. Check Doneness Carefully: Use the toothpick test - it should come out clean or with just a few moist crumbs.
  4. Cooling is Crucial: Let cupcakes cool completely before frosting to prevent buttercream from melting.
  5. Frosting Technique: Use a piping bag for professional-looking swirls, or a simple offset spatula for a rustic finish.
  6. Enhance Flavor: Toast your cinnamon briefly before adding to intensify its warm, aromatic qualities.
  7. Make Ahead: These cupcakes stay fresh for 2-3 days in an airtight container at room temperature.

Nutrition Facts

Calories: 320kcal

Carbohydrates: 42g

Protein: 4g

Fat: 18g

Saturated Fat: 11g

Cholesterol: 85mg

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