Mexican Hot Chocolate Cupcakes with Cocoa Whipped Cream
- Mexican Hot Chocolate Cupcakes 1 cup flour
- 1 cup granulated sugar, divided
- 6 tablespoons unsweetened cocoa powder, divided
- 2 teaspoons baking powder
- 2 teaspoons McCormick Gourmet Collection Chile Pepper, Ancho
- 1 teaspoon McCormick Gourmet Collection Cinnamon, Saigon
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon McCormick Gourmet Collection Organic Vanilla Extract, Pure Madagascar or McCormick Pure Vanilla Extract
- 1 cup boiling water Cocoa Whipped Cream 3/4 cup heavy cream
- 2 tablespoons confectioners' sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon McCormick Gourmet Collection Organic Vanilla Extract, Pure Madagascar or McCormick Pure Vanilla Extract
- This recipe is vegetarian
- Cooking & Baking
- Baking powder (2 teaspoons)
- Cocoa powder, unsweetened (7 tablespoons)
- Confectioners' sugar (2 tablespoons)
- Gourmet collection organic vanilla (1 1/2 teaspoon)
- Granulated sugar (1 cup)
- Mccormick gourmet collection chile pepper (2 teaspoons)
- Mccormick gourmet collection cinnamon (1 teaspoon)
- Salt (1/4 teaspoon)
- Vegetable oil (1/4 cup)
- Water cocoa whipped cream (1 cup)
- Bread & Baked Goods
- Mexican hot chocolate cupcakes (1)
- Dairy
- Milk (1/2 cup)
Preparation
Read recipe preparation on thelittlekitchen.net
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Published July 23, 2012 (6 months ago).
165 people saved this recipe.
