These socarati (Mexican chocolate) muffins are packed with chocolate flavor because they use less milk, eggs, and sugar. You can use as many spices as you like, but add more if you want more flavor.
Muffin ingredients: Makes about 24 muffins
- 2 cups flour
- 1 teaspoon baking soda
- 1 cup softened unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar, very compact
- 4 large eggs at room temperature
- 170g melted unsweetened chocolate
- 1 cup buttermilk
- 1 teaspoon vanilla essence
- 1 teaspoon cinnamon
- 2 teaspoons chili powder (for a more complex flavor, use pasira, but regular is fine)
Ingredients for Mexican chocolate coating:
- 1/4 cup cocoa
- 3 1/4 cups powdered sugar
- 1-2 teaspoons chili powder
- 230g butter at room temperature
- 1/2 teaspoon vanilla essence
- If you want something more exciting, add 3 tablespoons of milk or cold coffee.
- Sprinkle chili powder (I recommend pasira) on top
Preparing the cupcakes:
To melt the chocolate, heat in a double boiler over low heat for about 5 to 10 minutes. Stir occasionally until completely smooth and no lumps remain. Remove from heat and let cool for 5 to 15 minutes or until warm.
Line two 12-size muffin tins with cupcake paper. Set aside.
Sift together flour, baking soda, cinnamon, and chili powder in a bowl. Set aside.
In a large bowl, beat the butter with an electric mixer on medium speed until smooth. Add the sugar and mix for about 3 minutes or until fluffy.
Add eggs one at a time, beating well after each addition. Add chocolate and mix until well melted.
Add dry ingredients in 3 additions, alternating with buttermilk and vanilla. Stir between each addition until the ingredients are combined, but do not overmix.
Carefully pour the batter into the mold. Fill it 3/4 full.
Bake in the oven at 175° for 20-25 minutes or until a knife inserted comes out clean. Let cool in the mold for 15 minutes.
Mexican chocolate coating:
Using an electric mixer, combine sugar, cocoa, chili powder, and butter.
Mix on low speed until well combined, then mix on medium speed for an additional 2 minutes.
Add vanilla and milk/coffee and mix for another minute.
Using a piping bag, decorate each cupcake with icing and sprinkle with a pinch of chili powder.
