Posted on | October 18, 2012
Today’s cupcakes artist is Anna from My Feelings Taste Like Cupcakes. Anna likes to bake delicious and pretty things ! She said, she has zero professional training but I said she has 100% baking creativity!Despite the fact that she make delicious treats, they all have unique and personal touch also! If you don’t believe check this great cupcakes that Anna made for our site. Thank you Anna!
Hello everyone! I’m Anna, who blogs at My Feelings Taste Like Cupcakes . I started baking a few years ago, at first making cupcakes from boxed mixes and canned frosting. My blog has slowly documented my entry into the world of baking from scratch and has evolved into making, photographing and posting recipes of all kinds of sweets. Cupcakes, cookies, donuts — if it’s sweet I’ll make it and love it. I have a ridiculous sweet tooth so baking desserts always seems like a good idea to me!
When Vera contacted me last month to make a cupcake for Fall that represented me as a baker, I knew exactly what I wanted to do. I love a good theme. I love a good party. I love dressing up in theme to go to parties. So when I think of Fall, I think of Halloween and Day of the Dead/Dia de los Muertos. Day of the Dead is a Mexican holiday and tradition that I do not celebrate but I have always found fascinating. I knew that this would be the best thing I could make that would describe me. The cupcake capture elements of my cultural and ethnic heritage by using Mexican ingredients, but I have put some modern spins to it. The sugar skulls that I made out of candy molds are bright and creative and fun. The combination and the extra steps show the thought and care I put into everything I bake. These cupcakes are so me! I hope you enjoy them.
The cupcakes I adapted from this Sprinkle Bake’s recipe. But I added in cinnamon to give the cupcakes an extra kick. Traditional Mexican Hot Chocolate uses Cinnamon and spices to add more flavors to the chocolate.
Cinnamon Chocolate Cupcakes with Mexican Ganache and Cajeta Frosting
Cinnamon Chocolate Cupcakes
Makes 20 cupcakes.
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all purpose flour
- 1 1/2 cups sugar
- 1 1/2 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1 tsp cinnamon
- 2 eggs
- 3/4 cup hot water
- 3/4 cup heavy cream
- 3 tbsp canola or other vegetable oil
- 2 tsp vanilla extract
- 1. In a bowl or stand mixer, combine the flour, sugar, baking soda and powder, salt and cinnamon. Use a sifter to break up any clumps.
- 2. On medium speed, add in the eggs, hot water, cream, oil and vanilla one by one and beat until fully incorporated
- 3. Scoop batter into cupcake pans.
- 4. Bake cupcakes in a pre-heated 350* oven for approximately 19 minutes and remove to cool on a rack.
5. With a cupcake corer or knife, make a hole in the tops of the cupcakes to be filled with your ganache.
The ganache is a little special, and you will have to do some leg work to find something similar but it is completely possible to replicate. You will need 4 oz of some kind of Mexican chocolate bar. You can can find this on Amazon, or Trader Joe’s or look online for other chocolatiers that carry bats of chocolate that have Mexican flavors to them. The one that I used had 60% cocoa, cinnamon, almonds, cane juice and Mexican vanilla. It had the most lovely kick to it!
- 4 oz Mexican chocolate (chocolate
with cinnamon and spices)
- 1/2 cup heavy whipping cream
- 1. Warm cream on stove top or in microwave until hot but before coming to a boil.
- 2. Pour hot cream over chocolate and whisk until smooth.
- 3. Once cool enough to handle, put chocolate into a ziplock bag with the end cut off and pipe into centers of cupcakes.
Caramel, Dulce de Leche, Cajeta. Different names, same idea. Cajeta is a type of Mexican caramel. You can buy this at Mexican grocery stores and it is what I added to my frosting.
- 1 stick cream cheese
- 1 stick butter
- 1/2 cup cajeta
- 3 cups powdered sugar
- 1. Cream butter and cream cheese together until smooth.
- 2. Add in cajeta and beat until fully incorporated
- 3. Add powdered sugar slowly until desired consistency is reached.
- 4. Pipe onto cupcakes.
For Garnish either use crumbled pieces of the Mexican chocolate or make your own sugar skulls!
Different colored candy melts
Skull mold (Buy online, find a skull you would like. Make sure the mold is food safe. Etsy has many to choose from.)
- 1. Choose white or color burst white candy melts for the base of the skulls. Fill molds completely and put in freezer for 10 minutes to make sure they are set.
- 2. Melt different colored candy melts, use different ziplock bags with the ends snipped off to pipe on and decorate on top of the cooled white skulls.
- 3. Put back in freezer to set colors.
- 4. Place on top of cupcakes.
You can have all kinds of fun with these sugar skulls! Google fun designs or make up your own. These would be great to do with kids too. If you don’t like the sugar skull theme, you can always do regular skulls too! They’d be perfect for Halloween, or for a pirate party too.
Thanks again Vera for this opportunity to show off some of my favorite cupcakes yet! And I hope everyone has a fun and safe Halloween this year!