Mexican Hot Chocolate Cupcakes

What you'll need

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

Bakery Essentials™ Whole Eggs*

Water

Bakery Essentials™ Soybean Vegetable Oil (02505321)

Mexican Drinking Chocolate, Chopped

Dawn Chocolate Buttercreme Style Icing (02440981)

Bakery Essentials™ Natural & Artificial Orange Emulsion (03037287)

Bakery Essentials™ Coarse Ceylon Cinnamon (02508911)

Bakery Essentials™ Natural Coffee Flavor with Other Natural Flavors (03036969)

Chile Powder

Directions

Working Method

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.

Additional Info

* Please reach out to Dawn Sales Representative for item number.

Chocolate Creme Cake, Chocolate, Cinnamon, Orange, Coffee, Chile, Cupcake, Creme Cake

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Mexican Hot Chocolate Cupcakes

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