Lucky Recipes
Mexican Hot Choc Cuppies with Toasted Marshmallow Frosting
Cooking Time: Approx an hour
Difficulty: Moderate
Serves: Makes 12 cuppies
Ingredients
FOR THE CUPPIES
• 1 cup white sugar
• 3/4 cup plus 2 tablespoons plain flour (sifted)
• 1/4 cup plus 2 tablespoons cocoa (sifted)
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cayenne (optional)
• 1 large egg (room temp)
• 1/2 natural yoghurt (room temp)
• 1/4 rice bran oil
• 1 tablespoon vanilla extract
• 1/2 cup boiling water (this intensifies the chocolate flave - incase you were wonderin')
FOR THE FROSTING
Method
FOR THE CUPPIES
• Pre-heat oven to 180ºc.
• Place 12 cupcake cases into cupcake baking dish.
• Mix all ingredients together with an electric beater until smooth & combined.
• Carefully pour cupcake mixture into cupcake cases (about 3/4 full, to give room for rising).
• Place into pre-heated oven and bake for 15 minutes.
• Allow cakes to cool fully on a wire rack before frosting.
FOR THE FROSTING