Mexican Hot Chocolate Cupcakes

• 

  Cupcakes

  • 1/2 cup granulated sugar (125 mL)
  • 1/4 cup brown sugar (60 mL)
  • 1/3 cup brown rice flour (75 mL)
  • 1/3 cup millet flour (75 mL)
  • 1/3 cup tapioca flour (75 mL)
  • 1/3 cup Dutch-processed cocoa powder (75 mL)
  • 1 1/2 tsp baking powder (7 mL)
  • 1/2 tsp baking soda (2 mL)
  • 1/2 tsp xanthan gum (2 mL)
  • 1/2 tsp salt (2 mL)
  • 1/2 tsp cinnamon (2 mL)
  • 1/2 cup strong coffee room temperature (125 mL)
  • 1/2 cup sour cream (125 mL)
  • 1/2 cup canola oil (125 mL)
  • 3 large eggs room temperature (3)
  • 1 tsp vanilla extract

  Ganache Filling

  • 2 oz semi-sweet chocolate chopped (60 g)
  • 1/4 cup heavy cream (60 mL)
  • 1 Tbsp honey (15 mL)
  • 1/4 tsp ground cinnamon (1 mL)
  • 1/8 tsp cayenne pepper (0.5 mL)

  Chocolate Cinnamon Frosting

  • 2 cups confectioner's sugar (500 mL)
  • 3/4 cup canola margarine (175 mL)
  • 1/2 cup cocoa powder sifted (125 mL)
  • 1/2 cup light corn syrup (125 mL)
  • 1/4 tsp salt (1 mL)
  • 6 oz chocolate melted & cooled (dark, semi-sweet, or milk) (180 g)
  • cayenne pepper for sprinkling on top of the cupcakes optional
• 

  Cupcakes

  1. Line one muffin pan with paper liners. Preheat oven to 350°F (180°C).
  2. In a medium bowl, combine sugars, flours, cocoa powder, baking powder, baking soda, xanthan gum, salt and cinnamon. Mix well. Set aside.
  3. In a large bowl, beat together coffee, sour cream, canola oil, eggs and vanilla extract. Add dry ingredients to wet ingredients.  Beat until well combined, about 1 minute.
  4. Divide cupcake batter into the paper lined muffin pan 2/3 full.  Bake cupcakes for approximately 20 – 22 minutes, or until a toothpick inserted into the cupcakes comes out clean.  Remove cupcakes from pan and cool completely on wire rack.
  5. To make Ganache filling: In a microwave safe bowl, combine chocolate, heavy cream, honey, cinnamon and cayenne pepper. Microwave in 30 second intervals (50% power), until the chocolate has melted. Stir until the mixture is smooth & silky.
  6. Refrigerate the ganache filling for 30 minutes, stirring every 10 minutes.
  7. Using an apple corer or a paring knife, remove the middle of the cupcakes, being sure to leave the bottom of the cupcake intact. Place the ganache into a re-sealable bag snip off the corner, and pipe into the hollowed out cupcakes.
  8. Frost with Chocolate Cinnamon Frosting.  Recipe follows.

  Chocolate Cinnamon Frosting

  1. In a large bowl, beat together the margarine, confectioner’s sugar, cocoa powder, corn syrup, and salt, scraping down the bowl as necessary.
  2. Add the cooled, melted chocolate, and beat until fully incorporated. Pipe onto prepared cupcakes.
  3. Refrigerate cupcakes in an air-tight container for up to 3 days.

Nutritional Analysis

Serving Size

1 cupcake with icing

Servings

12

Calories

590

Total Fat

32 g

Saturated Fat

9 g

Cholesterol

60 mg

Sodium

390 mg

Carbohydrates

79 g

Fiber

3 g

Protein

5 g

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