I've been addicted to Cupcake Wars and DC Cupcakes on TV. I love those shows. The bakers are so creative. So it got me thinking about my cupcakes and what I could do to make them different. We love Tex-Mex and I thought about making a Mexican inspired cupcake. I also bought some yellow mangoes at the flea market over the weekend in Savannah and decided to whip that into a buttercream. It was very successful!
Mexican Chocolate Cupcakes
1 cup sugar
1 cup flour
1/2 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon ground chipotle chili pepper powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
Mix everything together and scoop into muffin tins. I made 40 mini cupcakes.
Bake at 350 degrees F for 15-18 minutes, or until the toothpick inserted comes out clean. The centers will fall a little, but it's okay, they are delicious!
1/2 cup room temp butter
3 cup powdered sugar
1/3 cup mango puree
Beat the butter in a mixing bowl until creamy and smooth. Add 2 cups powdered sugar and beat until crumbly, add mango puree and beat until smooth. Add remaining powdered sugar and beat until fluffy.
Place in a plastic storage baggie, clip the corner out and pipe onto the cupcakes. If you don't want to do that, frost them with a knife and enjoy!
Hoosier Homemade's Cupcake Tuesday