Mexican Chocolate Cupcakes

When I was younger, I used to eat chocolate like it was the only food option available.

I would go into the pantry and sneak bites from the chocolate that my mom would use for champurrado.

The cupcakes came out sweet and moist and had the distinctive flavor of Nestles Abuelita chocolate.

Nestles Abuelita has always been my mom’s chocolate of choice and my favorite to eat.

It comes in a circular tablet that can be broken down into smaller triangle tablets. Usually, my mom uses it to make champurrado or hot chocolate, however I wanted to do something different with this Mexican chocolate.

Instead of using it to make a drink, I ground it down into a fine powder and used it to make cupcakes.

Be warned however, this is not easy to grind down. It took me a few tries before I could get the chocolate to the consistency I wanted.

For the frosting I stuck to a basic vanilla and decorated the top with leftover chocolate crumbles.

However, the end result was worth the hard work. My mom enjoyed trying these Mexican chocolate cupcakes and they disappeared quickly.

I think that I would have enjoyed eating these cupcakes as a child. Especially, because eating the chocolate in cupcake form has to be healthier than just gnawing on a pure chocolate tablet like a wild animal.

Recipe: Cupcakes

  • 1 disk of Abuelita (or your choice) chocolate (ground down. If needed soften in microwave a little before grinding)
  • 1/4 cup of butter at room temp
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 1/2 tsp vanilla extract
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 tsp cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup cocoa powder

Recipe: Frosting

  • 1 cup unsalted butter – softened
  • 3 cups (or less) confectioners sugar
  • 1 tsp vanilla extract
  • 1 to 2 tbsp heavy whipping cream

Method: Cupcakes

1.Preheat oven to 350F

2.Mix the flour, salt, baking powder, baking soda, cinnamon and cocoa. Set aside

My mom really enjoyed eating these cupcakes and she’s not a big fan of chocolate.

3.In a bowl of a stand mixer, beat the sugar and butter together until well combined.

4.Add the eggs, vanilla and oil one at a time until well blended.

5.Add the Mexican chocolate powder.

6.With the mixer on low, add the dry ingredients until just combined. Make sure not to overmix.

7.Fill cupcake liners 2/3 full.

8.Bake for 20 minutes or until a toothpick inserted comes out clean.

9.Let the cupcakes cool down before frosting.

I chose vanilla frosting to balance the chocolate but any frosting can be used! I recommend caramel or even marshmallow.

Method : Frosting

1.In a stand mixer, whisk butter until light and fluffy on low. Slowly add the sugar.

2.Mix on low speed until combined, then increase speed to medium and beat for about 3 minutes.

3.Add vanilla and cream and beat for an additional minute. Add more cream if needed.


Current college student and food enthusiast

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