I’ve been traveling a fair amount for my day job and which always results in my complete lack of motivation for basically everything. Too much eating out, too much not working out, too many hotel beds and too much not having to clean up after myself. Too much lack of kitchen, too many Starbucks and Nutella croissant breakfasts, too much time spent at a computer and away from family.
I’m not one of those people who is disciplined all the time (like the maddening individual I married) and I quickly get a little too used to airline club life. Not that it’s bad but really results in me needing a swift kick in the pants to start fitting back in pants and to get back in the kitchen. Because I haven’t been very motivated there either. I keep waiting for a “lightming strike” (Saurus-ism) of brilliance for baking and writing but instead I’ve binge-watched a whole season of Narcos and walked to the bakery for another croissant. Ehhhhh….
So thank goodness for all of those back-up posts I’ve been saving for such an occasion, like these Mexican Hot Chocolate cupcakes. And I almost have the timing right for Cinco de Mayo party time. It’s like it was meant to be.
- 2 C flour
- 3/4 C cocoa powder
- 1 packet hot chocolate mix
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 2 C pure cane sugar
- 1 C hot water
- 1 C canola oil
- 1 C buttermilk
- 2 eggs
- 2 tsp vanilla vanilla
- 1 C chocolate chips
- 1/2 C heavy cream
- 1/3 C tequila
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 4 egg whites, room temperature
- 1 C pure cane sugar
- 1/4 tsp cream of tartar
- small pinch of salt
- 1 tsp vanilla
- candy thermometer
- kitchen torch
- Preheat oven to 350F
- Whisk together flour, cocoa powder, hot chocolate mix, baking powder, baking soda, and salt
- Add hot water, oil and buttermilk and mix until combined.
- Add eggs and vanilla and mix until well blended.
- Pour into prepared cupcake tin and bake for 15-20 minutes at 350F or until toothpick inserted in the center comes out clean.
- Place on wire rack to cool while you make the filling. Once cool, remove the center of the cupcake with a spoon or one of those fancy-pants cupcake corer things. (I'm sure they have a real name but I don't know it)
- Place chocolate chips in a medium heat-proof bowl and set aside.
- In a small saucepan over medium-high heat, heat cream until just before boiling.
- Pour cream over chocolate chips and whisk until smooth.
- Stir in tequila, cinnamon, and cayenne pepper.
- Pipe into cooled cupcakes, reserving some for garnishing.
- Fill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat. (You're going to use this as a double boiler with your stand mixer bowl)
- Add the egg whites, sugar, cream of tartar, and salt to the bowl of a stand mixer and stir to combine. Place the bowl on top of the saucepan from step one. Heat the mixture, whisking constantly, until the sugar has dissolved and the mixture reaches 120F. This should take around 5 minutes.
- Return the bowl to the stand mixer and beat on medium for 1 minute. Add the vanilla and increase the speed to high and beat until it's glossy and has stiff peaks (about 5 mins).
- Pipe the frosting onto the cooled and filled cupcakes.
- Using a kitchen torch, toast the frosting until nice and golden.
- Garnish with leftover tequila fudge filling.
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