The Mexican chocolate cake for these peppery, rich gems was borrowed from our once-neighbor and extremely talented ballet dancer/cupcake baker, M.P., over at Spoonful of Sugar. Her creative cupcakes brought a huge smile to my face when she would walk them over to our doorstep and have since inspired my creations. Miss you, M!
The lime frosting was inspired by the little wedges of lime that come served with tacos at most Mexican restaurants. Lime and a spicy kick just go together. The lime cream cheese frosting perfectly compliments the slightly smokey kick from the Mexican chocolate. Mm-m-m.
What you need (cupcakes):
1 1/2 c. flour
1 c. sugar
1/3 c. cocoa powder
1 t. salt
1 t. baking soda
1/2 t. baking powder
1 t. cinnamon
1/2 t. chili powder
1 c. water
1/2 c. veggie oil
1 t. vinegar
1 Tbls. vanilla
What to do:
Preheat oven to 350 and line your cupcake tin with cupcake liners.
In a large bowl, mix together all dry ingredients until well combined.
Slowly add the wet ingredients and mix until combined.
Scoop into cupcake liners, filling to 3/4 full.
Bake for 20-25 minutes, or until a tester comes out clean.
Allow to cool completely before frosting.
What you need (frosting):
8 oz. cream cheese, softened
1 stick of butter, room temperature
5-6 cups of confectioner's sugar, depending on desired consistency
1 Tbls. lime juice
Zest of 1 lime
What to do:
Place all ingredients in a large bowl and mix until well combined.
This flavor combination is incredible. My co-workers have asked for them for the past two potlucks, so it's not just me who thinks this! Make them. Now.
I think I'll have some tacos now,