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Mexican Chocolate Cupcakes
Being a big fan of Mexican hot chocolate, I just love the slight accent flavor of cinnamon in chocolate. This recipe for chocolate cake evolved with experimentation as I figured out how to achieve a light fluffy cake and infused it with a hint of coffee and cinnamon. Coffee enhances the flavor of cocoa powder, resulting in a more chocolaty cake. Cocoa powder is bitter on its own, with hints of fruit and spice that are detectable when you get a good-quality cocoa. Coffee has these same flavor elements, and a small amount of coffee in the batter will help these cocoa flavors stand out even more than they would on their own. Cinnamon adds another layer of richness that complements the underlying spice flavors in cocoa. Add a dollop of blackberry preserves in the center of the cupcakes.
Rice Flour Mexican Chocolate Cupcakes (Gluten Free)
For these rice flour cupcakes, I altered one of my favorite spicy chocolate cupcake recipes for a friend who is gluten intolerant. She loved it! Now I'm sharing it with my Allreci-peeps!
Black Bottom Cupcakes II
Made-from-scratch chocolate cupcakes with a great cream cheese surprise!
Chocolate Guinness Cupcakes with Irish Cream Frosting
These chocolate Guinness cupcakes with Bailey's frosting make a good St. Patrick's Day dessert. They're very light and moist, and the frosting is a showstopper!
Chocolate Carrot Cupcakes
This chocolate carrot recipe is delicious, healthy, and a great way for chocoholics to sneak in their veggies! These cupcakes are very muffin-like, but they are fluffy, chocolatey, and moist. They're a healthy twist to your basic chocolate cupcakes without sacrificing taste or texture. Enjoy!
Molten Chocolate Cakes with Sugar-Coated Raspberries
These molten chocolate cupcakes are simple and elegant, and they bake in under 10 minutes in a standard cupcake or muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee.
Chocolate Cupcakes with Cream Cheese-Oreo-Buttercream Frosting
Moist and delicious!
Chocolate Cupcakes with Bailey's Creme Frosting
Perfect for that St. Patrick's Day party or if you want something chocolatey and delicious!
Buttermilk Chocolate Cake with Fudge Icing
This is the simplest and moistest chocolate cake I have ever found and was a favorite when I grew up. I could even whip it up as a child. This cake is also great with the boxed fluffy icing so the great chocolate flavor of the cake is not hidden.
French Chocolate Buttercream
This is a very delicate, all butter, chocolate buttercream icing. My husband, who is not a sweets eater, requests this icing on an orange cake each year for his birthday. Try it and you won't be disappointed. Be sure the chocolate is cooled or you will end up with a sauce instead of an icing.
Granny's Mahogany Cake and Frosting
This recipe, which is over 100 years old, was one of my grandmother's (she raised 11 children and three grandchildren) favorites. Anytime I serve this cake I get requests for the recipe.
Gingerbread Cupcakes with Cream Cheese Frosting
A wonderful change of pace for the holiday season. Moist and spicy cake balanced by creamy, soft frosting.
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