Cinnamon Chocolate Cupcakes with Mexican Ganache and Cajeta Frosting



These cupcakes are a delightful fusion of rich chocolate, warm cinnamon, and the sweet goodness of Mexican ganache and cajeta frosting. Perfect for indulging your sweet tooth with a hint of spice.

Ingredients:
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup hot water
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons ground cinnamon
  • 1/2 cup cajeta Mexican caramel sauce
  • 1/4 cup confectioners' sugar

Instructions:

Warm up your oven to 350F 175C and put cupcake liners in a muffin tin

Mix the cocoa powder, ground cinnamon, baking powder, baking soda, and salt in a bowl with a whisk

Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy

One at a time, add the eggs and beat well after each one

Add the vanilla extract and mix well

Three times, add the dry ingredients to the wet ingredients, alternating with buttermilk

Always start with the dry ingredients and end with the buttermilk

Don't mix any further than that

It will be smooth after you add the hot water and mix it in

The semisweet chocolate chips should be carefully mixed in

Use two thirds of the batter to fill up each cupcake liner

Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Let the cupcakes cool all the way down

Get the Mexican ganache ready while the cupcakes cool

Put the heavy cream in a bowl that can go in the microwave

Heat it until it starts to simmer

Put the semisweet chocolate chips on top of it and wait two minutes

Mix it up until it's smooth and shiny

Put it somewhere to cool down a bit

Put the cupcake tops in the ganache while it is still pourable after it has cooled

This will make a chocolate coating

Put 2 tablespoons of butter and 2 tablespoons of ground cinnamon in a small saucepan

Melt the butter

Allow it to cool a bit

Add the cajeta and confectioners' sugar to the butter and cinnamon mixture and mix well

This will be the frosting for your cajeta

The chocolate-covered cupcakes should have cajeta frosting piped or spread on them

Add a little ground cinnamon on top to make it look nice

Have fun with your tasty Cinnamon Chocolate Cupcakes with Mexican Ganache and Cajeta Frosting!


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