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HOT Valentine

Monday, February 6th, 2012, by Carla

Photo credit: www.allthingscupcake.com.

Valentine’s Day is fast approaching and it seems to be effecting everyone differently. No matter what kind of Valentine you are: hopeful, head-over-heels or just plain crazed, this holiday is lovable.

Thankfully, I’m going to skip the romantic advice and bank on the one thing we can all count on to fulfill our Valentine’s Day fantasy – chocolate!

Accomplished Latina chef and soon-to-be host of Univision show Delicioso, Ingrid Hoffman, created this cupcake recipe to spice up your hot date or girls night out. This Valentine’s Day will be on fire, because we made it that way.

Double Feature Cupcakes With Mexican Hot Chocolate Frosting

Ingredients

Cupcakes:

1/2 cup milk chocolate chips
1 cup (2 sticks) unsalted butter
1 teaspoon vanilla extract
1 cup sugar
3 large eggs
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
12 peanut butter cups

Mexican Hot Chocolate Frosting:

1 (8-ounce) package cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
3 cups confectioners’ sugar, sifted
3 ounces unsweetened chocolate, melted

Directions

Preheat the oven to 350 degrees F. Line a standard cupcake pan with liners.

To prepare the cupcake batter: In a large heat resistant bowl, combine the chocolate and butter over a pot of simmering water, without letting the bottom touch the water. Stir gently until melted and well combined. You may use a microwave, if preferable.

photo credit: tastecrumb.com

Remove chocolate from heat and stir in the vanilla. Add the sugar. Beat with a handheld electric mixture until smooth and combined, about 3 minutes. Add the eggs, 1 at a time, mixing for 20 seconds between each egg to incorporate.

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Mix until well blended.

Using ladle or small measuring cup, fill the cupcake cups 2/3 of the way full. Place a peanut butter cup in the center of each cup and press down slightly. Bake until the cupcakes are firm to the touch about 20 minutes.

To prepare the frosting: Using a handheld electric beater, cream the cream cheese and butter together thoroughly. Add the chili powder and cinnamon, mixing to incorporate. Add the salt, vanilla, and confectioners’ sugar. Finally, mix in the melted chocolate and blend thoroughly until smooth. If additional thickening is needed, add more sifted confectioners’ sugar, a little at a time, until a spreadable consistency is reached.

Find this recipe from Ingrid and other Latina favorites on The Food Network.

Sources: Hoffmann, Ingrid. “Double Feature Cupcakes with Mexican Hot Chocolate Frosting Recipe : Ingrid Hoffmann : Food Network.” Food Network – Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos. Show: Simply Delicioso. Web. 13 Jan. 2012.

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