Double Feature Cupcakes with Mexican Hot Chocolate Frosting
From www.foodnetwork.com
One reviewer found the cupcakes too dry but the others thought they were just fine.
- 12
Ingredients
- Frosting:
- 1/2 cup milk chocolate chips
- 1 cup unsalted butter
- 1 tsp. vanilla extract
- 1 cup sugar
- 3 large eggs
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp. baking powder
- 1/8 tsp. salt
- 12 small peanut butter cups
- 1 (8 oz.) package cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 1 tsp. chili powder
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 3 cups sifted confectioner’s sugar
- 3 ounces unsweetened chocolate, melted
Preparation
Step 1
Preheat the oven to 350 degrees. Line a standard cupcake pan with liners.
To prepare the cupcake batter: In a large heat resistant bowl, combine the chocolate chips 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 desired.
Remove chocolate from heat and stir in vanilla. Add the sugar. Beat with a handheld electric mixer 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.
Fill the cupcake cups 2/3 of the way full. Place a peanut butter cup in the center of each cupcake and press down slightly but do not bury it in the batter. Bake the cupcakes until they are firm to the touch, about 20 minutes.
To prepare the frosting: Using a handheld electric mixer, cream the cream cheese and butter together thoroughly. Add the chili powder and cinnamon, mixing to incorporate. Add the salt, vanilla, and confectioner’s sugar. Finally, mix in the melted chocolate and blend thoroughly until smooth. If additional thickening is needed, add more sifted confectioner’s sugar, a little at a time, until spreadable consistency is reached.