Time: 40 min.
Complexity: average
Quantity: 12 cupcakes

Mexican-Style Cupcakes with Cheesecake Frosting - A Detailed Recipe.

Ingredients:

Cupcakes

• 1/2 cup milk chocolate
• 220 g butter
• 1 teaspoon vanilla extract
• 1 cup of sugar
• 3 large eggs
• 3/4 cup premium flour
• 1/3 cup cocoa powder
• 1 teaspoon baking powder
• 1/8 tsp salt
• 12 tbsp. peanut butter

Curd glaze

• 225 g of cream cheese at room temperature
• 110 g of butter at room temperature
• 1 tsp chili powder
• 1/2 tsp ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 cups sifted powdered sugar
• 100 g dark chocolate, melted

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

milk chocolate, dark chocolate, curd cheese, premium flour, eggs, Peanut butter, vanilla extract, powdered sugar, chili seasoning, cinnamon, cocoa

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Preparation:

Step 1
• Preheat oven to 180°C. Place the cupcake liners in a standard muffin tin.
  
  To prepare the cupcake batter, combine the chocolate and butter in a large heatproof bowl over a pan of simmering water, making sure the water doesn't touch the bowl. Stir gently until the mixture is melted and smooth. Microwave if necessary.
  
  Remove the chocolate from the heat and add the vanilla and sugar. Beat the mixture for about 3 minutes with a handheld electric blender until smooth. Add the eggs one at a time, mixing for 20 seconds after each addition.
Step 2
• In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Mix until smooth.
  
  Using a ladle or small measuring cup, fill the cupcake liners 2/3 full. Add peanut butter to the center of each cup and press it in gently. Bake until the cupcakes are firm, about 20 minutes.
  
  Cupcake Recipe with Cream Cheese Frosting Red Velvet.
  
  To prepare the curd glazeUsing a hand blender, thoroughly mix the cream cheese and butter. Add the chili powder and cinnamon and mix well. Add salt, vanilla, and powdered sugar. Stir in the melted chocolate and mix thoroughly until smooth. If the glaze isn't thick enough, gradually add sifted powdered sugar a little at a time until the desired consistency is reached.

Votes: 2

Author of the recipe - Ingrid Hoffman