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 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 tsp ground cinnamon
- 2 cups powdered sugar
- ½ cup unsalted butter, softened (for frosting)
- 1 tsp cocoa powder (for frosting)
Instructions
- 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.
- 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.
- 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.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- 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.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 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.
- Once cupcakes are completely cool, pipe or spread the cocoa cinnamon buttercream on top of each cupcake.
- Optional: Garnish with a light dusting of cinnamon or chocolate shavings for additional flavor and presentation.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix your batter just until ingredients are combined to keep cupcakes light and tender.
- Check Doneness Carefully: Use the toothpick test - it should come out clean or with just a few moist crumbs.
- Cooling is Crucial: Let cupcakes cool completely before frosting to prevent buttercream from melting.
- Frosting Technique: Use a piping bag for professional-looking swirls, or a simple offset spatula for a rustic finish.
- Enhance Flavor: Toast your cinnamon briefly before adding to intensify its warm, aromatic qualities.
- 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