Mexican Hot Chocolate Cupcakes

What you'll need

Brown tulip cupcake liners

Dawn Exceptional® R&H® Richcreme® Chocolate Crème Cake Base (00546814)

DDA Pasteurized Whole Egg Frozen (00235317)

Water

Bakery Essentials Soybean Vegetable Oil (02505321)

Mexican drinking chocolate, chopped

Dawn Chocolate Buttercreme Style Icing (02440981)

DDA Natural & Artificial Orange Extract Liquid (00886252)

DDA Ceylon Cinnamon (01096587)

DDA Natural Coffee Flavor Liquid (00895443)

Chile Powder

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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