Double Feature Cupcakes with Mexican Hot Chocolate Frosting

By Bettybug

Ingredients

• Cupcakes:
• 1/2 cup milk chocolate chips melted
• 1 cup (2 sticks) unsalted butter melted
• 1 teaspoon vanilla extract
• 1 cup sugar
• 3 large eggs
• 3/4 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 12 peanut butter cups
• Mexican Hot Chocolate Frosting:
• 1 (8-ounce) package cream cheese, at room temperature
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 cups confectioners' sugar, sifted
• 3 ounces unsweetened chocolate, melted

Details

Servings 12
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Preheat the oven to 350 degrees F. Line a standard cupcake pan with liners.

To prepare the cupcake batter: In a large heat resistant bowl, combine the chocolate and butter over a pot of simmering water, without letting the bottom touch the water. Stir gently until melted and well combined. You may use a microwave, if preferable.

Remove chocolate from heat and stir in the vanilla. Add the sugar. Beat with a handheld electric mixture until smooth and combined, about 3 minutes. Add the eggs, 1 at a time, mixing for 20 seconds between each egg to incorporate.

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Mix until well blended.

Using ladle or small measuring cup, fill the cupcake cups 2/3 of the way full. Place a peanut butter cup in the center of each cup and press down slightly. Bake until the cupcakes are firm to the touch about 20 minutes.

To prepare the frosting: Using a handheld electric beater, cream the cream cheese and butter together thoroughly. Add the chili power, cinnamon, salt, vanilla extract and melted chocolate and mix. Add confectioners sugar and mix.