## How to Make Double Feature Cupcakes with Mexican Hot Chocolate Frosting
If you're looking to impress your guests or just indulge in a delicious treat, making double feature cupcakes with a rich, velvety Mexican hot chocolate frosting is an excellent choice! Follow these detailed steps and tips for the perfect cupcake experience.
### Ingredients for Mexican Hot Chocolate Frosting:
- 1/2 cup unsweetened cocoa powder
- 1 cup (200g) powdered sugar
- 1/4 tsp salt
- 3 tbsp unsalted butter, softened
- 2 tbsp whole milk
- 1 tsp vanilla extract
### Ingredients for Cupcakes:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- 3/4 cup whole milk
### Equipment:
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Cupcake liners
- Baking sheet
- Pastry bag with a star tip (optional)
### Step-by-Step Instructions:
#### Make the Mexican Hot Chocolate Frosting:
1. **Combine Dry Ingredients**: In a small bowl, mix cocoa powder, powdered sugar, and salt until well combined.
2. **Cream Butter**: In a mixing bowl, use an electric mixer to beat softened butter on medium speed for about 30 seconds.
3. **Add Wet Ingredients**: Add milk and vanilla extract to the butter, then mix on low speed until just combined.
4. **Combine Dry and Wet Mixtures**: Gradually add the dry ingredient mixture into the wet ingredients while continuing to mix on low speed until fully incorporated and smooth.
5. **Frosting Consistency**: If you prefer a slightly thicker frosting, chill it in the refrigerator for 20-30 minutes before using.
#### Make the Cupcakes:
1. **Preheat Oven**: Preheat your oven to 375°F (190°C).
2. **Combine Dry Ingredients**: In one bowl, mix flour, sugar, baking powder, baking soda, and salt.
3. **Cream Butter and Eggs**: In another bowl, beat softened butter until light and fluffy, then add eggs one at a time, mixing well after each addition.
4. **Add Wet to Dry Ingredients**: Gradually add the wet ingredients to the dry mixture, alternating with milk, starting and ending with the dry ingredients. Mix just until combined.
5. **Bake**: Fill cupcake liners two-thirds full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
#### Assembling the Double Feature Cupcakes:
1. **Cooling**: Allow cupcakes to cool completely on a wire rack before frosting.
2. **Frosting Application**: Once cooled, use a pastry bag with a star tip (or a ziplock bag with a small corner snipped off) to pipe the Mexican hot chocolate frosting onto the cupcakes.
### Tips for Success:
- Ensure all ingredients are at room temperature for easier mixing and better texture.
- For a more authentic flavor, use Dutch-processed cocoa powder instead of natural.
- Add a pinch of cinnamon or cayenne pepper for an extra kick in your frosting if desired.
- Store leftover frosting in the refrigerator for up to 5 days.
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By following these detailed steps, you’ll be able to create a delightful treat that combines the richness of Mexican hot chocolate with the softness of perfectly baked cupcakes. Enjoy your culinary creation!