The Lovell Table

I love the taste of Mexican Hot Chocolate- rich, bitter chocolate combined with heat from a hint of spice. I was inspired to make cupcakes inspired by this warm treat and served them at my yearly Galentine’s Party. This year’s theme was Western Chic.

Watch this video for more information on that party:

You have to try these simple cupcakes!

Ingredients

• 1 cup all purpose flour
• 1 cup cocoa powder
• 1 cup brown sugar
• 2 eggs
• 1/4 teaspoon salt
• 1 1/2 cup butter (room temperature)
• 3/4 cup milk
• 1 1/2 teaspoons baking powder
• 3 2/3 cups powdered sugar
• 2 tablespoons coffee
• 1 tablespoon cinnamon
• 1-2 dried guajillo or chipotle peppers

Method

1. Heat milk in a small pot on stove on medium to low heat until it starts to steam (watch carefully) when it steams remove from the heat and drop the dried pepper/ peppers in. Let steep for 30 minutes and then remove.
2. Heat the oven to 350 degrees
3. In a bowl whisk together the flour, salt, baking powder, and 1 cup of cocoa powder
4. In a a stand mixer fitted with a paddle attachment beat 1/2 cup of butter (1 stick) until creamy
5. Add the brown sugar and mix until combined
6. Add in the eggs and coffee and mix until combined
7. Alternate between adding chunks of the flour mixture and portions of the milk until they have been completely mixed into the batter
8. Scoop the batter into a muffin tin lined with cupcake liners
9. Bake for 20-22 minutes or until a fork inserted into the center comes out clean
10. While the cupcakes cool make the buttercream by whisking the remaining butter (2 sticks) in a stand mixer fitted with a whisk attachment
11. Spoon in the powdered sugar into the stand mixer and let whisk into the butter until combined
12. Add in the cinnamon and whisk again
13. Carefully pipe the buttercream on top of each cupcake according to your preference

I decorated the tops of mine with cocoa powder. See how here: