Line conventional size cupcake pan with paper liners. Mix cake according to manufacturer’s instructions. Mix in 15% chopped Mexican drinking chocolate. Use a #16 blue scoop to deposit 1.5oz batter into each cavity. Bake at 350F until cupcakes spring back lightly when touched. Let cool completely.
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.
* Please reach out to Dawn Sales Representative for item number.
Chocolate Creme Cake, Chocolate, Cinnamon, Orange, Coffee, Chile, Cupcake, Creme Cake