Ingredients and Weight:
- All-purpose flour: 1 1/2 cups (180g)
- Sugar: 1 cup (200g)
- Baking cocoa: 1/2 cup (60g)
- Baking powder: 1 teaspoon (5g)
- Baking soda: 1/2 teaspoon (2.5g)
- Salt: 1/4 teaspoon (1.25g)
- Sour cream: 1 cup (240ml)
- Butter, melted: 1/2 cup (113g)
- Eggs: 2 large
- Vanilla extract: 1 teaspoon (5ml)
- Mexican chocolate, finely chopped: 1 cup (120g)
- Cinnamon: 1 teaspoon (5g)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a muffin tin with 8 cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the sour cream, melted butter, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared cupcake liners.
- Sprinkle the chopped Mexican chocolate and cinnamon over the batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
- Calories: 400
- Fat: 18g
- Protein: 6g
- Carbohydrates: 50g
Dish Characteristics:
- Moist and fluffy cupcakes
- Rich and decadent Mexican chocolate flavor
- Topped with a sprinkling of chocolate and cinnamon
User Comments:
- "These cupcakes are so delicious! The Mexican chocolate gives them a unique and flavorful twist."
- "They're perfect for a Cinco de Mayo celebration or any other Mexican-themed gathering."
- "The cupcakes are easy to make and come out perfectly every time."
Special Precautions and Tips:
- If you don't have Mexican chocolate, you can use a blend of semisweet chocolate and unsweetened cocoa powder.
- Be sure to not overmix the batter, as this will result in tough cupcakes.
- Let the cupcakes cool completely before frosting them.
