Mexican Chocolate Cupcakes Recipe

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.

2. Beat the white sugar, brown sugar, and butter together in the bowl of a stand mixer until thoroughly blended and creamy. Add the egg, then beat well. Mix in 1 teaspoon of vanilla extract.

3. Combine the flour, cocoa powder, baking powder, coffee, salt, baking soda, and cinnamon in a second bowl. Blend with a whisk until fluffy and no clumps appear.

4. Alternate adding the flour mixture and milk into the butter mixture, mixing until just combined. Fill the muffin cups ⅔-full of batter.

5. Bake in the oven for 15 to 17 minutes until a toothpick inserted into the center of a cupcake comes out clean. Move to a wire rack to cool completely for at least 25 minutes.

Chocolate Buttercream Frosting:

1. Beat the butter in the bowl of the stand mixer; add confectioners’ sugar, 1 cup at a time, beating until creamy. Add the milk, then mix until frosting is creamy. Mix in the cocoa powder and vanilla extract.

2. Fit a piping bag with a coupler and tip. Drop the piping bag into a tall glass and fold edges down around the glass. Spoon frosting into the bag. Gather edges and twist together.

3. Pipe frosting onto the cupcakes, then serve and enjoy!