Abuelita Chocolate Cupcakes
Cupcakes are easy to whip up, easy to bake, and of course…super easy to gobble up.
So, here’s a wonderful, Latino-flavored treat that is a great way to greet your guests who arrive at your house early in order to help with holiday cooking.
This is chocolate and the traditional taza de café all baked into one delicious cupcake! These treats are sure to give everyone the energy and excitement for a day’s worth of holiday cooking!
And, I bet you have most of the ingredients in your kitchen ready to go!
3 ounces chopped bittersweet chocolate
1/3 cup of grated Abuelita Chocolate (reserve some extra for garnish)
3/4 cup hot coffee
3/4 cup cake flour
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 T vegetable oil
2 large eggs
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
- Preheat oven to 350°
- Line a standard cupcake tin with cupcake liners. Place the bittersweet chocolate and the Abuelita Chocolate in a medium bowl.
- Pour the hot coffee over the chocolate and whisk until smooth. Refrigerate until completely cool, about 20 minutes.
- Whisk flour, sugar, salt, and baking soda together in a bowl and set aside.
- Whisk the oil, eggs, apple cider vinegar, and vanilla into the cooled chocolate mixture and blend until smooth.
- Add flour mixture and whisk until thoroughly combined.
- Fill cupcake liners approximately 2/3 full. Bake until the cupcakes have risen and just firm to the touch about 18-20 minutes.
- Cool to room temperature before frosting with your desired frosting and sprinkle reserved grated Abuelita Chocolate over frosting.
Here’s another great dessert idea from The Sweet Life here at Mamiverse Food! Ivy Stark’s Crepas de Cajeta