Line conventional size cupcake pan with paper liners. Mix cake according to manufacturer’s instructions. Mix in 15% chopped Mexican drinking chocolate. Then use a #16 blue scoop to deposit 1.5 oz batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely. In a mixing bowl, combine 5 pounds chocolate buttercreme, 1 oz orange extract, 1 oz cinnamon, 1 oz coffee extract, and 0.5 oz chile powder. Mix with a paddle on low speed to soften, scrape bowl, and mix for 30 seconds on 2nd speed or until well combined. Pipe onto prepared cupcakes.
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Chocolate Creme Cake, Chocolate, Cinnamon, Orange, Coffee, Chile, Cupcake, Creme Cake