Get ready to tantalize your taste buds with a dessert that's not just gluten-free, but a flavor explosion that will transport you straight to the heart of Mexico! These Mexican Chocolate Cupcakes are the perfect blend of rich chocolate, warm cinnamon, and a subtle kick of cayenne that will make your dessert experience unforgettable. Whether you're gluten-sensitive or simply looking for a show-stopping treat, these cupcakes are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 12 cupcakes
Ingredients
- 1 cup gluten free all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease with cooking spray.
- In a medium mixing bowl, sift together the gluten-free all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, cinnamon, and cayenne pepper (if using). Whisk to combine and ensure even distribution of dry ingredients.
- In a separate large mixing bowl, combine granulated sugar, brown sugar, eggs, milk, vegetable oil, and vanilla extract. Whisk thoroughly until the mixture is smooth and well incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the cupcakes tough.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with just a few moist crumbs.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with Mexican chocolate-inspired frosting or dust with powdered sugar if desired. Serve and enjoy!
Tips
- Sifting is Key: Always sift your dry ingredients to prevent lumps and ensure a smooth, even texture in your cupcakes.
- Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to tough, dense cupcakes.
- Spice Control: The cayenne pepper is optional, but it adds an authentic Mexican chocolate twist. Start with a small amount and adjust to your heat preference.
- Check for Doneness: Use the toothpick test to ensure your cupcakes are perfectly baked - it should come out with just a few moist crumbs.
- Cooling Matters: Let the cupcakes cool completely before frosting to prevent the frosting from melting.
- Serving Suggestion: For an extra touch of authenticity, consider topping with a Mexican chocolate-inspired frosting or a light dusting of powdered sugar.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 35mg
