Mexican Hot Chocolate Cupcakes

Fall is here. I know it.

It showed up in the middle of the night last night...in theory. In practice it's 96 degrees outside right now, the tree in the front yard has no intention of letting go of its leaves anytime soon, and Liam is in a sleeveless outfit.

But Autumn has arrived! It should be in the seventies by the weekend, and I have high hopes that the nineties will be behind us for another year. We're redheads in this family. We don't do sunshine well.

I finally caved in to this cupcake, although really it probably could have waited...for November, probably, knowing Northern California. Maybe it's like washing your car on a sunny day - it rains. Make a wintry cupcake, and bring on the sweaters! Or at least the sleeves, for heaven's sake.

What we have here is a surprising flavor combination, to the uninitiated. Mexican chocolate is spiced with cinnamon and chili, and heated with a bit of cayenne. Don't turn your nose up! Done well, the spices are present, but you don't go running for the milk; rather, you do, but that's because a glass of milk is mighty nice with a cupcake.

The cake itself is sweet, and mild with milk chocolate, but with a hint of spice and a bit of heat in the aftertaste. It is very moist, and dense. The filling is a cinnamony marshmallow, sweet and spicy. And the frosting...ah, it looks like a rich chocolate frosting, but you bite into it and instead it's fluffy whipped cream, light and full of cocoa and with a warm finish. It's the wintery-comfort of a mug of hot chocolate with cinnamon and spice, but in a cupcake. So bring on the cold milk!

Couple of notes, because I can't help myself. This recipe was adapted from a bundt pan recipe - it makes a LOT of cupcakes. So halve it in your own best interest (unless you know a lot of people and are willing to share).

As far as the frosting goes: I love the whipped cream because sometimes buttercream is a little too-too, but unless you're going to serve it immediately, you need to stabilize it, which I did with gelatin here. If you don't want to be bothered, just leave the gelatin out and pipe on the frosting at the last minute. And even if you do, make sure you store the cupcakes in the refrigerator.

~Mexican Hot Chocolate Cupcakes~

• 3 cups cake flour
• 6 ounces milk chocolate, melted
•  1 cup butter, melted
• 1 cup dark brown sugar
• 1 14-ounce can condensed milk
• 5 large eggs, lightly beaten
• 6 tablespoons unsweetened cocoa powder
• 2 teaspoons balsamic vinegar
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 tablespoons ground cinnamon 
• 1 tablespoon New Mexico chili powder
• 1/2 - 1 teaspoon cayenne pepper

Preheat oven to 350 degrees. Line muffin tins with cupcake liners (this made 24 regular-sized cupcakes and 6 jumbo ones - so likely 3 dozen regular. Feel free to halve the recipe and make 18!)
Melt together butter and chocolate (I just use the microwave in 30-second increments, but use the stove or a Bunsen burner or whatever you like). Set aside to cool slightly.
Combine flour, chocolate mixture, and all the other ingredients besides the spices in the bowl of an electric mixer and beat on medium speed to mix well, scraping the sides and bottom to make sure all is combined. Batter will be thin.
Bake at 350 for 15 - 17 minutes or until the cake springs back and a tester inserted comes out clean (jumbo cupcakes take about 25 - 30 minutes).
Cool for a couple of minutes in the muffin tins and then remove to a wire rack to cool completely.

~Cinnamon-Marshmallow Filling~ 

• 1 jar (7 ounces) marshmallow creme
• 1 stick (8 tablespoons) unsalted butter
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 1 tablespoon cinnamon
• 1 tablespoon heavy cream
• 1/2 teaspoon salt

In the bowl of an electric mixer, beat the butter on medium speed until fluffy. Add in sugar and beat on low speed to combine. Add in salt and marshmallow cream, vanilla, and cinnamon; beat to combine and add heavy cream if needed (you want a thick, fluffy filling that is going to pipe easily and not be too firm at room temperature).

Once the cupcakes have cooled, cut out a cone-shaped portion out of the top of each cake. Slice off the excess cake from the cone (leaving the flat cap) and reserve the top. Fill the resulting hole with about a tablespoon of the marshmallow filling (or however much you need). Replace the cap. Repeat with the remaining cupcakes, and then put in the refrigerator for about 15 minutes to chill and set the filling (once cool, it will become very thick and hold the caps in place).

~Cocoa-Chili Whipped Cream Frosting~

• 2 tablespoons cold water
• 1 teaspoon unflavored gelatin
• 2 cups whipping cream
• 1 cup powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon New Mexico chili powder
• 1/4 teaspoon cayenne pepper

In a large saucepan bring about 1 inch water to boiling over high heat. Meanwhile, in a 1-cup heatproof glass measuring cup combine the cold water and gelatin. Let stand for 2 minutes. Place measuring cup in the saucepan of boiling water. Cook and stir about 1 minute or until the gelatin is completely dissolved. Remove measuring cup from water; set aside. Cool for 5 minutes.

In a large mixing bowl, whisk together the sugar and cocoa. Add about 1/4 of the whipping cream and whisk together to blend (you are getting the lumps out of the cocoa powder and making it easier to all mix together). Add in the chili powder and cayenne - check to make sure the heat level is present but not overpowering. Using an electric mixer on medium speed, beat in the rest of the cream, and then gradually drizzle in the gelatin mixture into the cream mixture. Continue beating the cream mixture until stiff peaks form.

Use a pastry bag with a large star tip to pipe on the frosting, and garnish with grated bittersweet chocolate, if desired.