Definitely one of the more interesting cupcake recipes I’ve come across — Sour Cream? I’m told it should be substituted for a little of the butter in any cake recipe – and so far, it’s a home run. Mexican Chocolate? Well, Mexican anything is a winner. Whateva – they look delicious enough to nom at all hours of the day.
Find the entire recipe here on AmandasCookin.com — but here’s a sneak peek of the ingredients list. Mark my words, you’ll drool a little:
Cupcake Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon chili powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 1/2 cups dark brown sugar
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 eggs
- 2 teaspoons vanilla
- 4 oz Mexican chocolate (like Ibarra or Abuelita) (1 disc plus 2 triangles)
- 1 cup sour cream
- 3/4 cup milk
Frosting Ingredients
- 1 disc (3.1 oz) Mexican chocolate
- 1/4 cup heavy whipping cream
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup sour cream
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 4 cups sifted powdered sugar
