I’ve always liked how sour cream works in a cake recipe. You do end up using a bit less butter and it helps produce a nice, moist cake. Brown sugar also helps retain moisture better than white sugar, plus it develops bonus chew factor, so I decided to use all brown sugar and no white sugar this time. In fact, I opted for dark brown sugar, but light brown sugar would work fine as well.
These cupcakes were a hit, though I do feel that the frosting was a tad sweet. Who knows, my opinion on that may change tomorrow. After all, I had taste tested quite a bit…
While I’m certainly no cake decorator, that didn’t stop the Mexican chocolate flavor from shining through. I’ve been meaning to experiment more with Mexican chocolate ever since I made this Mexican chocolate ice cream back in March. That chocolate has been sitting in the cabinet just calling my name, so I finally caved in and came up with this great cupcake recipe. If you’ve never baked with Mexican chocolate, it adds a distinctive flavor as it’s already infused with cinnamon and other spices.
I had some monkeys in my tree today as there was a half day at school, so I asked them to taste test for me. I am happy to report that this recipe is kid tested and approved. :) Every one of them asked if there was pumpkin in them. Ha ha! That’s because of the spices used in the recipe, just like you would in pumpkin pie or cake, but I assure you, there’s no trace of pumpkin in this cake. And so now, on with the show :)
Mexican chocolate comes in discs. Each disc can be broken or cut into 8 pieces. If you weigh one disc it’s about 3.1 ounces. So to get 4 ounces you will need two additional triangles.
Yes, that’s a postage scale.
Why the sprinkles? I figure everyone will try a cupcake that has non-pareils on it. No?
Mexican Chocolate Sour Cream Cupcakes
an Amanda’s Cookin’ original recipe
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon chili powder
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 1/2 cups dark brown sugar
1/4 cup (1/2 stick) unsalted butter, softened
2 teaspoons vanilla
4 oz Mexican chocolate (like Ibarra or Abuelita) (1 disc plus 2 triangles)
1 cup sour cream
3/4 cup milk
1 disc (3.1 oz) Mexican chocolate
1/4 cup heavy whipping cream
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sour cream
2 teaspoons vanilla
1/4 teaspoon salt
4 cups sifted powdered sugar
Preheat oven to 350 F and line muffin tins with cupcake liners (makes 24 cupcakes).
Coarsely chop the chocolate and place in a glass or metal bowl over a simmering pot of water. Mexican chocolate contains sugar and cinnamon and will not melt smooth and shiny the way regular chocolate does. Just keep checking it and gently mashing it with a heavy rubber spatula. It will melt into more of a paste-like consistency. Turn off heat and place chocolate in a room temperature bowl to cool while to make the batter.
Whisk together the flour, baking powder, salt, baking soda, chili powder, nutmeg and allspice. Set aside.
With mixer on medium speed beat the butter in electric mixer until creamy. Add the dark brown sugar and beat for a minute or two more.
With mixer still on medium speed, add one of the eggs, beat for one minute. Add the other egg and the vanilla and beat one minute more.
Turn the mixer down to medium low and add the chocolate, mixing until homogenous.
Alternately add the dry ingredients and the sour cream and milk. When all ingredients have been added, scrape down the bowl if necessary and beat on medium speed for two minutes.
Fill muffin cups about 3/4 full and bake for 25-28 minutes. Allow to cool for 10 minutes in pan. Remove from pan to wire rack. Cool completely before frosting.
Make the Frosting
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