Chocolate Cupcakes for the Day of the Dead
Valery Terán
These cupcakes are super simple, inspired by Mexican chocolate with a touch of cinnamon and piloncillo.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
16
Servings
  • 1 3/4 cups flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon powder
  • 170 grams bittersweet chocolate
  • 1/2 cups cow's milk
  • 1/2 cups unsalted butter , at room temperature
  • 3/4 cups brown sugar
  • 4 eggs , separated
  • 1 teaspoon vanilla essence
Preparation
30 mins
0 mins
Low
  • Preheat the oven to 180°C.
  • Mix the dry ingredients and set aside.
  • Melt the chocolate by heating the milk. Once the chocolate is melted, remove from heat immediately, mix, and let cool. Set aside.
  • Cream the butter in a mixer, add the sugar. Add the egg yolks, one by one (continuing to mix), ensuring that the ingredients are well combined.
  • Gradually add the chocolate mixture and vanilla. Once the ingredients are well combined, add the flour in parts. Mix until the flour is completely incorporated.
  • Beat the egg whites with a pinch of salt until peaks form and gently fold into the batter you already have.
  • In a cupcake tray, place the liners and add the batter you made until 2/3 full. Bake for 20 to 25 minutes or until a toothpick inserted comes out clean.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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