Mexican Chocolate Cupcakes

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

2. 2

   Beat the white sugar, brown sugar, and butter together in the bowl of a stand mixer until well combined and creamy. Add the egg and beat well. Mix in 1 teaspoon vanilla extract.

3. 3

   In a second bowl, combine the flour, 2/3 cup cocoa powder, baking powder, coffee, salt, baking soda, and cinnamon. Whisk until light and free of clumps. Alternately add the flour mixture and 1 cup milk to the butter mixture, mixing just until combined. Fill the muffin cups two-thirds full with batter.

4. 4

   Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Transfer to a wire rack to cool completely, at least 25 minutes.

5. 5

   Beat the butter in the bowl of the stand mixer; add the confectioners' sugar, 1 cup at a time, beating until creamy. Add 2 tablespoons milk and mix until the frosting is creamy. Mix in 1/2 cup cocoa powder and 1 teaspoon vanilla extract.

6. 6

   Fit a piping bag with a coupler and tip. Place the piping bag into a tall glass and fold the edges down around the glass. Spoon the frosting into the bag. Gather the edges and twist them together. Pipe the frosting onto the cupcakes.

• Calories 420.65 kcal High
• Protein 4.17 g Low Source
• Carbs 89.09 g Moderate
• Total Fat 5.33 g Moderate
• Saturated Fat 2.79 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 25.64 mg Moderate
• Sodium 65.88 mg Low Source
• Fiber 2.07 g Low Source
• Sugar 71.64 g High
• Added Sugar 0.0 g Low Source
• Calcium 55.26 mg Low Source
• Iron 1.94 mg Moderate
• Potassium 35.44 mg Low Source
• Vitamin A 20.63 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.47 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Caffeine ☕
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Chocolate 🍫