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Cinnamon Vanilla Cupk Mexican Hot Choc.Buttercream Recipe

   
 

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     Cinnamon Vanilla Cupk Mexican Hot Choc.Buttercream

Category   Desserts - Breads
Sub Category   None

Ingredients
2 cups unsalted butter ( 4 sticks)
2 cups sugar
3 cups sifted all-purpose flour
1 ½ teaspoons baking powder
4 large eggs
4 teaspoons ground cinnamon
½ teaspoon salt
1 1/4 cup whole milk
1 ½ teaspoons vanilla extract
 
4 -5 cups confectioner’s sugar
2 teaspoons vanilla extract
½ cup cocoa powder
2 tablespoons coffee (2 tablespoons MADE coffee, not just 2 tbsp coffee granules)
1 teaspoon chili powder
1 teaspoon cayenne pepper

Instructions
Cream 2 sticks of butter in a stand mixer until smooth and light. Add 2 cups sugar and continue to mix until fully incorporated and fluffy. Add 1 egg at a time, beating well after each addition. In a medium bowl sift together 3 cups sifted flour, 1 1/2 baking powder, 2 tsp cinnamon, and 1/2 tsp salt. Preheat oven to 350° degrees F.
Combine 1 cup whole milk and 1 1/2 tsp vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into cupcake pans lined with paper liners, about ½ – ¾ full. Bake for 30-35 minutes or until cupcakes spring back to the touch.
To make the Mexican hot chocolate butter cream - Cream remaining 2 sticks of butter in the bowl of an stand mixer. Add 1 cup sugar, 1/2 cup cocoa powder, 1 tsp chili powder, 1 tsp cayenne pepper, 2 tablespoons of made coffee and ¼ cup milk. Mix until thoroughly combined. Add 2 cups sugar and 2 tsp vanilla. Mix. Add the rest of the sugar, 1 cup at a time, and mix. If needed, add ¼ cup more milk, or 1 cup sugar. Continue until consistency is satisfactory. Frost completely cooled cupcakes. Enjoy.


Originally Submitted
3/3/2010





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