Mexican Hot Chocolate Cupcakes

What you'll need

Directions

Working Method

Line a conventional sized cupcake pan with brown tulip liners.  Mix creme cake base according to bag directions, mixing in 15% chopped mexican drinking chocolate at the end of mixing.  

In a mixing bowl, combine 5 pounds Chocolate Buttercreme Style, 1oz orange extract, 1oz cinnamon, 1oz coffee extract, and 0.5oz chili 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 cooled cupcakes.

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Mexican Hot Chocolate Cupcakes

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